Apple Pie Snickerdoodles

Apple pie snickerdoodles are what I imagine fall to be if it could be baked into a cookie. These cookies are chewy and crispy, filled with warm spices, rolled in cinnamon sugar, and topped with a caramel apple pie filling.

Info and tips for apple pie snickerdoodles

Snickerdoodle cookie dough is generally known for its soft texture, crispy edges and chewy centers. When mixing your dough it should be soft, malleable, and a little sticky. Not sticking to your fingers, but slightly tacky. If it feels a little too sticky you can add extra flour 1 tbsp at a time until you reach the desired texture.

Snickerdoodle dough can also spread very easily. This is why it’s so important to chill the dough. Chilling the dough allows for a thicker and chewier texture, while also helping develop the flavour of the cookie. It also will solidify the fat (butter) which prevents rapid excessive spreading. We also bake the cookies at a higher temp, which helps them spread less too.

Equipment

I got a Kitchen Aid Stand Mixer a couple years ago and honestly it is one of my favourite investments. It helps with so many different cooking and baking recipes.

Ingredients for apple pie snickerdoodles

Snickerdoodles

• 1 cup salted butter, softened
• 1 1/2 cups granulated sugar
• 2 eggs
• 2 tsp vanilla
• 2 3/4 cups flour
• 1 1/2 tsp cream of tartar
• 1/2 tsp baking soda
• 1/4 white sugar (for cinnamon sugar)
• 1/2 tbsp cinnamon (for cinnamon sugar

Apple pie filling

• 2 apples, diced
• 1/3 cup brown sugar
• 2 tbsp granulated sugar
• 1 tbsp cornstarch
• 1 tsp cinnamon
• 1/2 tsp pumpkin pie spice
• 1  cup water

Instructions

1. Begin by creaming together the softened butter and sugar for a few minutes on medium speed with a stand or hand mixer.
2. Once fluffy, add in the eggs and vanilla. Mix together until combined.
3. Add in the flour, cream of tartar, and baking soda. Mix until just combined, do not overmix. Chill the dough for at least 30 minutes. The texture should be soft, malleable, and slightly tacky.
4. Meanwhile make the apple pie filling by combining brown sugar, granulated sugar, cornstarch, cinnamon, pumpkin pie spice, and water in a small sauce pan on medium heat. Bring it to a gentle simmer.
5. Once slightly thickened add the diced apples. Continue cooking down, stirring occasionally for 20-30 minutes until the mixture is thick and glossy, and the apples are soft. Set aside.
6. Preheat oven to 375F.
7. Form your cookie balls (about 1-2 tbsp per ball) and roll in the cinnamon sugar. Place on a parchment lined baking sheet, making sure to leave enough space between each cookie, and bake for 8-10 minutes.
8. Pull out the cookies and gently press down the center with a spoon. Then add about a tbsp of apple pie filling into the indent. Bake again for 2-3 minutes.
9. Remove the cookies and let set on the pan for about 5 minutes. They will be too soft to remove immediately. Once they can hold their shape, remove to a wire rack to finish cooling completely. Store extras in the fridge and enjoy!

See below for a video tutorial!

If you liked this one be sure to check out these:

• Cheesecake Stuffed Baked Apples
• Sweet Cinnamon Apple Crisp
• Pumpkin Spice Mini Donuts

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Apple Pie Snickerdoodles

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Desserts

By Kenna's Cooks – Serves: 2 dozen

Prep Time: 1 hour – Cooking Time: 30 minutes – Total Time: 1 hour 30 minutes

Apple pie snickerdoodles are chewy and crispy, filled with warm spices, rolled in cinnamon sugar, and topped with a caramel apple pie filling.

Ingredients

• -Snickerdoodles-
• 1 cup salted butter, softened
• 1 1/2 cups granulated sugar
• 2 eggs
• 2 tsp vanilla
• 2 3/4 cups flour
• 1 1/2 tsp cream of tartar
• 1/2 tsp baking soda
• 1/4 white sugar (for cinnamon sugar)
• 1/2 tbsp cinnamon (for cinnamon sugar
• -Apple pie filling-
• 2 apples, diced
• 1/3 cup brown sugar
• 2 tbsp granulated sugar
• 1 tbsp cornstarch
• 1 tsp cinnamon
• 1/2 tsp pumpkin pie spice
• 1  cup water

Instructions

1

Begin by creaming together the softened butter and sugar for a few minutes on medium speed with a stand or hand mixer.

2

Once fluffy, add in the eggs and vanilla. Mix together until combined.

3

Add in the flour, cream of tartar, and baking soda. Mix until just combined, do not overmix. Chill the dough for at least 30 minutes. The texture should be soft, malleable, and slightly tacky.

4

Meanwhile make the apple pie filling by combining brown sugar, granulated sugar, cornstarch, cinnamon, pumpkin pie spice, and water in a small sauce pan on medium heat. Bring it to a gentle simmer.

5

Once slightly thickened add the diced apples. Continue cooking down, stirring occasionally for 20-30 minutes until the mixture is thick and glossy, and the apples are soft. Set aside.

6

Preheat oven to 375F.

7

Form your cookie balls (about 1-2 tbsp per ball) and roll in the cinnamon sugar. Place on a parchment lined baking sheet, making sure to leave enough space between each cookie, and bake for 8-10 minutes.

8

Pull out the cookies and gently press down the center with a spoon. Then add about a tbsp of apple pie filling into the indent. Bake again for 2-3 minutes.

9

Remove the cookies and let set on the pan for about 5 minutes. They will be too soft to remove immediately. Once they can hold their shape, remove to a wire rack to finish cooling completely. Store extras in the fridge and enjoy!