Warm from the oven, with cinnamon sugar on the outside and sweet apple pie filling tucked into the middle, these Apple Pie Snickerdoodles are the kind of cookie I want to make as soon as fall baking season begins.
There’s already so much to love about a classic snickerdoodle—the soft center, buttery vanilla flavor, and generous coating of cinnamon sugar. But hiding a spoonful of apple pie filling inside takes that familiar cookie in a completely different direction. Break one open while it’s still a little warm, and you get tender cookie, cinnamon, and gooey apple filling all in the same bite.
And despite that surprise center, these cookies are wonderfully straightforward to put together. You can even use canned apple pie filling when you want to keep things simple. Make them for a chilly afternoon, add them to a fall cookie tray, or serve them warm for dessert. They’re especially good with something cozy to drink alongside them.
Why You’ll Love This Recipe
There’s apple pie hiding in the middle. The filling is what makes these snickerdoodles special. Instead of mixing apples throughout the dough, each cookie gets its own sweet apple center.
The cinnamon sugar ties everything together. Rolling the stuffed dough in cinnamon and sugar gives you that unmistakable snickerdoodle finish while pairing beautifully with the apple filling.
You can keep the filling easy. Homemade apple pie filling is lovely here, but canned filling works too. Just chop it finely before stuffing the cookies.
They’re made for fall baking. Apples and cinnamon give these cookies all the cozy flavors I start craving when the weather cools down.
You can make them ahead. Assemble the cookies in advance and refrigerate them for 1-2 days, or freeze the unbaked stuffed dough balls for longer storage.
Apple Pie Snickerdoodles Ingredients
These cookies use familiar snickerdoodle ingredients, but the apple filling in the center is what gives them that cozy apple-pie twist.
- Apple Pie Filling – This is the sweet surprise inside each cookie. Homemade or canned apple pie filling both work well. Finely chop the filling so it’s easier to tuck inside the cookie dough and completely seal around it.
- Unsalted Butter – Softened butter gives the snickerdoodle dough its rich, buttery flavor and helps create that soft cookie texture.
- Granulated Sugar – Sugar sweetens the cookie dough, and you’ll use more of it for the cinnamon-sugar coating on the outside.
- Eggs – They add moisture and structure to the dough. Room-temperature eggs will incorporate more easily with the butter and sugar.
- Vanilla Extract – A tablespoon of vanilla adds warm, sweet flavor to the cookie dough and works especially well with the cinnamon and apples.
- All-Purpose Flour – This forms the base of the dough and gives the cookies enough structure to hold the apple pie filling.
- Cream of Tartar – An important ingredient in classic snickerdoodles. It contributes to their signature flavor and soft, chewy texture.
- Baking Soda – Works with the cream of tartar to help the cookies rise and spread as they bake.
- Kosher Salt – A small amount balances the sweetness and brings out the buttery, vanilla, cinnamon, and apple flavors.
For the Cinnamon Sugar
- Granulated Sugar – The stuffed cookie dough balls are rolled in sugar before baking, giving the outside a sweet finish.
- Ground Cinnamon – Cinnamon turns the sugar coating into that classic snickerdoodle topping and complements the apple pie filling perfectly.
Step-by-Step Instructions
Snickerdoodle Cookie Dough
- Preheat oven to 375°F. Line three large baking sheets with parchment paper. Set aside.
- In the bowl of a stand mixer with a paddle attachment on medium speed, cream together butter and sugar until fully incorporated.
- Add eggs one at a time, fully incorporating between each addition. Then, add vanilla.
- With the mixer on low, gradually add the flour, cream of tartar, soda, and salt. Mix until just combined.
- Using a 2-tablespoon scoop, scoop out the cookie dough onto a baking sheet. Flatten slightly. Place 2 teaspoons of apple pie filling in the middle of the dough. Bring the dough up around the apple pie filling, completely covering the filling, forming a ball.
Cinnamon Sugar
- Mix the sugar and cinnamon together in a shallow bowl.
Assembly
- Roll the cookie balls in the cinnamon-sugar mixture. Place 2 inches apart on the prepared baking sheets.
- Bake for 14-16 minutes. After baking, carefully transfer the cookies to a wire rack to cool.
Expert Tips
The apple filling is the star of these cookies, but it can also make stuffing the dough a little messy. Finely chop the filling before you begin. Smaller apple pieces fit much more easily into the center of each cookie.
When you shape the cookies, take a moment to seal the dough completely around the filling. You don’t want apple filling peeking through the seams before the cookies go into the oven.
Softened butter matters here, too. You want butter that is soft enough to cream easily with the sugar, rather than melted butter, which will change the consistency of the dough.
And once the flour goes in, mix only until everything comes together. There’s no need to keep the mixer running once you have a uniform dough.
Finally, give the cookies the full 2 inches of space called for in the recipe. A little breathing room on the baking sheet allows them to spread without running into one another.
Recipe Variations
The easiest way to make these cookies your own is through the apple pie filling. Use homemade filling when you have it, or reach for canned filling when you want a quicker batch. Either way, keep the amount in the recipe exactly the same and chop the apples finely.
You can also serve the same cookies in different ways depending on the occasion. Keep them simple for an afternoon snack, pile them onto a fall cookie platter, or serve them slightly warm with vanilla ice cream when you want to turn them into a full dessert.
Storage & Reheating
These Apple Pie Snickerdoodles keep nicely, which is especially handy if you’re baking them for a gathering. Once cool, place them in an airtight container and store them at room temperature for up to 3 days. For a little more time, refrigerate them in an airtight container for up to 5 days.
You can freeze the baked cookies, too. Let them cool completely, transfer them to a freezer-safe container or bag, and freeze for up to 2-3 months. Let them thaw at room temperature when you’re ready for one.
Want to get the baking done later? Assemble the stuffed cookie dough balls and refrigerate them for up to 1-2 days, waiting to roll them in cinnamon sugar until you’re ready to bake.
For longer make-ahead storage, freeze the assembled cookies on a parchment-lined baking sheet for 1-2 hours, or until firm. Transfer them to an airtight container or freezer bag and freeze for up to 2-3 months. Let them thaw slightly for a few minutes, roll them in cinnamon sugar, and bake according to the recipe.
If you like your baked cookies warm, gently reheat them just until the center is warmed through. Keep in mind that the apple filling can get hot quickly.
Serving Suggestions
I especially like these cookies when they’re still a little warm and the apple center is soft. Pair one with a mug of coffee, hot tea, or apple cider for an easy fall afternoon treat.
For dessert, try serving a warm Apple Pie Snickerdoodle with a scoop of vanilla ice cream. The cold, creamy ice cream with the cinnamon cookie and warm apple center gives you a little bit of that apple-pie-and-ice-cream experience without needing to bake an actual pie.
They’re also right at home on Thanksgiving dessert tables, fall cookie platters, holiday trays, or bake-sale tables. And if you’re making a mixed cookie spread, pair them with classic snickerdoodles or other simple cinnamon cookies so that apple-filled center still gets to be the surprise.
Recipe FAQs
1. Can I use canned apple pie filling?
Yes, canned apple pie filling works great and makes these cookies even easier to put together. Just make sure to finely chop the apples before adding the filling. Smaller pieces are much easier to tuck inside the cookie dough and seal completely.
2. How do I keep the apple filling from leaking out?
Make sure the apple filling is completely covered with cookie dough before rolling the cookies in cinnamon sugar. After adding the 2 teaspoons of filling, bring the dough up around the center and gently pinch any openings closed. This will help keep all that delicious apple filling tucked inside while the cookies bake.
3. Do I really need cream of tartar?
Yes, I recommend using it. Cream of tartar is one of the ingredients that gives snickerdoodles their classic flavor and soft, chewy texture. Since this recipe already calls for it, I wouldn’t leave it out if you want that traditional snickerdoodle taste.
4. Can I make Apple Pie Snickerdoodles ahead of time?
Yes! You can assemble the stuffed cookie dough balls and keep them covered in the refrigerator for 1-2 days. Wait to roll them in the cinnamon-sugar mixture until you’re ready to bake. It’s an easy way to do most of the prep ahead of time and have freshly baked cookies later.
5. How do I make all the cookies the same size?
A 2-tablespoon cookie scoop makes this super easy. Use the same amount of dough for each cookie and add 2 teaspoons of apple pie filling to the center. Keeping those measurements consistent will give you evenly sized cookies that bake at about the same rate.
Apple Pie Snickerdoodle Cookies
Ingredients
Apple Filling
- 1 cup (243 g) apple pie filling, homemade or canned, finely chopped, divided
Snickerdoodle Cookie Dough
- 1 cup (2 sticks / 227 g) unsalted butter, softened
- 1 1/2 cups (300 g) granulated sugar
- 2 large eggs, room temperature
- 1 tbsp vanilla extract
- 2 3/4 cups (352 g) all-purpose flour
- 1 tsp cream of tartar
- 1 tsp baking soda
- 1/4 tsp kosher salt
Cinnamon Sugar
- 3 tbsp granulated sugar
- 1 tbsp ground cinnamon
Instructions
Snickerdoodle Cookie Dough
- Preheat oven to 375°F. Line three large baking sheets with parchment paper. Set aside.
- In the bowl of a stand mixer with a paddle attachment on medium speed, cream together butter and sugar until fully incorporated.
- Add eggs one at a time, fully incorporating between each addition. Then, add vanilla.
- With the mixer on low, gradually add the flour, cream of tartar, soda, and salt. Mix until just combined.
- Using a 2-tablespoon scoop, scoop out the cookie dough onto a baking sheet. Flatten slightly. Place 2 teaspoons of apple pie filling in the middle of the dough. Bring the dough up around the apple pie filling, completely covering the filling, forming a ball.
Cinnamon Sugar
- Mix the sugar and cinnamon together in a shallow bowl.
Assembly
- Roll the cookie balls in the cinnamon-sugar mixture. Place 2 inches apart on the prepared baking sheets.
- Bake for 14-16 minutes. After baking, carefully transfer the cookies to a wire rack to cool.
Notes
Recipe Notes
Nutrition
Calories: 189kcal | Carbohydrates: 29g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 36mg | Sodium: 89mg | Potassium: 52mg | Fiber: 1g | Sugar: 16g | Calcium: 11mg | Iron: 0.3mg
