Apple Pie Snickerdoodle Cookies
Soft snickerdoodle dough, cinnamon sugar, and a sweet apple center come together in these filled cookies. Each one wraps apple pie filling inside a buttery cookie dough before being coated in cinnamon sugar and baked until set.
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Servings: 24 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.