Description
A delicious blend of apple pie and snickerdoodles, these soft cookies are filled with sweet apple pie filling and coated with cinnamon sugar. Perfect for fall or whenever you’re craving a warm, comforting dessert!
Ingredients
Scale
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For the Cookies:
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 1 1/2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
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For the Apple Pie Filling:
- 2 medium apples, peeled and diced
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon unsalted butter
- 1 teaspoon cornstarch mixed with 1 tablespoon water
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For the Cinnamon Sugar Coating:
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
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Preheat the Oven:
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
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Make the Apple Pie Filling:
- Melt the butter in a saucepan over medium heat. Add the diced apples, sugar, and cinnamon. Cook until the apples are soft, about 5-7 minutes.
- Stir in the cornstarch mixture and cook for another 1-2 minutes until thickened. Set aside to cool.
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Make the Cookies:
- Cream the butter, granulated sugar, and brown sugar together until light and fluffy.
- Add the eggs and vanilla extract, mixing until combined.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
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Prepare the Cinnamon Sugar Coating:
- In a small bowl, combine the sugar and cinnamon for the coating.
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Shape and Fill the Cookies:
- Scoop tablespoon-sized portions of dough, flatten slightly, and spoon a small amount of the apple pie filling into the center.
- Wrap the dough around the filling, rolling it into a ball. Roll each ball in the cinnamon sugar coating.
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Bake the Cookies:
- Place the cookies on the prepared baking sheets, spaced about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set but the centers are soft.
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Cool the Cookies:
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Store in an airtight container for up to 3 days, or freeze for longer storage.
- Add a pinch of nutmeg to the apple filling for extra warmth.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 15g
- Sodium: 55mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 25mg