Description
These Apple Pie Snickerdoodle Cookies are a delightful fall baking treat that combines the comforting flavors of apple pie with the classic cinnamon-sugar snickerdoodle cookie. They are soft, chewy, and filled with tender apple pie filling, making them an irresistible seasonal dessert.
Ingredients
Scale
- For the Cookie Dough:
- 1 cup (226g) unsalted butter, softened
- 1 ½ cups (300g) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ¾ cups (343g) all-purpose flour
- 1 ½ teaspoons cream of tartar
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- For the Apple Pie Filling:
- 2 medium apples, peeled and finely chopped
- 1 tablespoon unsalted butter
- 2 tablespoons brown sugar
- ½ teaspoon cinnamon
- Pinch of nutmeg (optional)
- For the Cinnamon Sugar Coating:
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
- Optional additions: Chopped pecans or walnuts, Caramel drizzle after baking, Pinch of cardamom or ginger
Instructions
- Prepare the apple pie filling: In a small saucepan, melt butter over medium heat. Add chopped apples, brown sugar, cinnamon, and nutmeg. Stir occasionally until the apples are soft and the mixture is syrupy (about 5–7 minutes). Let cool completely.
- Make the cookie dough: In a large bowl, cream the butter and sugar until light and fluffy (about 3 minutes). Add eggs one at a time, then mix in vanilla extract. In a separate bowl, whisk together flour, cream of tartar, baking soda, salt, and cinnamon. Gradually mix the dry ingredients into the wet until a soft dough forms. Chill the dough for 30 minutes to make shaping easier.
- Assemble the cookies: Preheat oven to 350°F (175°C). Line baking sheets with parchment. Use a cookie scoop to portion dough. Flatten each scoop, add a teaspoon of cooled apple pie filling to the center, and fold the dough around it, sealing the edges. Roll each dough ball in the cinnamon sugar coating until well covered.
- Bake and cool: Place the cookies 2 inches apart on your baking sheets. Bake for 11–13 minutes, until just golden at the edges. Let them sit on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Don’t overbake cookies; they will continue cooking on the tray.
- Finely chop apples for a compact filling.
- Chill dough for easier handling.
- Seal cookies well to prevent filling leaks.
- Unbaked dough balls can be frozen without the coating for future baking.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg