Description
These Cozy Apple Pie Snickerdoodle Cookies combine the warm, comforting flavors of classic snickerdoodles with a delicious apple pie filling. Perfect for fall baking, these cookies feature tender cinnamon-spiced dough surrounding a sweet, syrupy apple center, rolled in cinnamon sugar and baked to golden perfection. A delightful treat for cozy afternoons and festive gatherings.
Ingredients
Scale
For the Apple Pie Filling
- 1 tbsp unsalted butter
- 2 medium apples, peeled and finely chopped
- 2 tbsp brown sugar
- ½ tsp ground cinnamon
- Pinch of nutmeg (optional)
For the Cookie Dough
- 1 cup (226g) unsalted butter, softened
- 1 ½ cups (300g) granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 ¾ cups (343g) all-purpose flour
- 1 ½ tsp cream of tartar
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
For Coating
- ¼ cup granulated sugar
- 1 tbsp ground cinnamon
Optional Toppings
- Chopped pecans or walnuts
- Caramel drizzle after baking
- Pinch of cardamom or ginger
Instructions
- Prepare the apple pie filling: In a small saucepan over medium heat, melt 1 tablespoon of unsalted butter. Add the peeled and finely chopped apples, 2 tablespoons of brown sugar, ½ teaspoon of cinnamon, and a pinch of nutmeg if desired. Cook for 5 to 7 minutes, stirring occasionally, until the apples become soft and the mixture turns syrupy. Remove from heat and allow to cool completely before using.
- Make the cookie dough: In a large bowl, cream together 1 cup softened unsalted butter and 1 ½ cups granulated sugar until the mixture is light and fluffy. Beat in 2 large eggs one at a time, then add 2 teaspoons vanilla extract and mix well. In a separate bowl, whisk together 2 ¾ cups all-purpose flour, 1 ½ teaspoons cream of tartar, ½ teaspoon baking soda, ½ teaspoon salt, and 1 teaspoon ground cinnamon. Gradually incorporate the dry ingredients into the wet mixture until a soft dough forms. Wrap and chill the dough in the refrigerator for 30 minutes.
- Assemble the cookies: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop out dough portions and flatten each piece slightly in your hand. Place about 1 teaspoon of the cooled apple filling in the center of the dough piece. Fold the dough around the filling and pinch to seal fully, forming a ball.
- Coat in cinnamon sugar: Mix ¼ cup granulated sugar with 1 tablespoon ground cinnamon in a shallow dish. Roll each dough ball thoroughly in this cinnamon sugar mixture until completely coated.
- Bake: Arrange the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Bake for 11 to 13 minutes, or until the edges are golden brown and the cookies look set. Remove from the oven and let the cookies sit on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Optionally, garnish with chopped pecans or walnuts and drizzle with caramel after cooling. A pinch of cardamom or ginger can be added for an extra warm spice note.
Notes
- Ensure the apple filling is completely cool before adding to the dough to prevent melting or leaking during baking.
- Chilling the dough helps the cookies hold their shape and keeps the filling inside.
- For added texture, sprinkle chopped nuts on top after baking.
- Cookies can be stored in an airtight container at room temperature for up to 4 days.
- Feel free to substitute apples with pears for a different twist.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: snickerdoodle cookies, apple pie filling, fall baking, cinnamon cookies, homemade cookies, fall dessert
