Apple Pie Snickerdoodles | A unique holiday treat this season

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Apple pie snickerdoodles are sure to be a crowd pleaser at your next gathering. Soft on the outside and gooey and cinnamon-y on the inside, this holiday season is about to get a lot sweeter.

Snickerdoodles are a holiday fan-favorite, but I thought to myself, “How can I take this classic and beloved cookie up a notch?” Apple pie is another classic holiday dessert. These two desserts paired together is really a match made in heaven.

Why You’ll Love This Recipe

Because these two are classic desserts for the holidays, these apple pie snickerdoodles really add a special twist that most won’t expect. Guests will be pleasantly surprised and odds are they haven’t had a cookie like this before. These cookies would also make a sweet gift for holiday cookie exchanges. I plan to include them in my Christmas Care Packages to our neighbors and my husband coworkers this year!

What do I need to make apple pie snickerdoodles?

• Apples (of your choice, I used gala because it’s what I already had on hand)
• Cornstarch
• Brown Sugar
• Lemon juice (fresh or bottled)
• Water
• Granulated sugar
• Vanilla
• Butter
• Eggs
• All-Purpose Flour
• Bread Flour
• Cream of tartar
• Baking soda
• Kosher salt
• Cinnamon
• Apple pie spice

Helpful Supplies

While these are not necessary, they did make the process easier for me!

• Large mixing bowl (I use a large glass pyrex bowl)
• Apple cutter
• Peeler (I’ve been using this same peeler for almost a decade – so good!)
• Kitchen scale
• Large Cookie Scoop – I use a 4 tbsp scoop!

What apples are best for these cookies?

This is based on personal preference OR whatever you have on hand if you’re like me! I like to shop our refrigerator and pantry first before buying more groceries – it really helps to reduce waste. I used Gala apples because we had some on hand that I actually got for free with a store coupon. Doesn’t get better than that, does it?! However, if you prefer a more tart apple, you could always go with a Granny Smith Apple. Truly, any apple should work well here.

What’s the best way to stuff the apple pie snickerdoodles?

The easiest way I’ve found to create stuffed cookies is by scooping my dough into a large cookie (or ice cream) scoop and then taking my thumb and pushing into it while it’s in the scoop. Once I’ve created a nice pit in the dough, I add my teaspoon or so of filling and then use my fingers to push the dough back over the filling. Then I simply use the scoop as normal and dollop the cookies onto my parchment paper-lined cookie tray.

Is cooling the cookie dough necessary?

YES. I basically never skip this step anytime I bake cookies. Chilling the cookie dough has always resulted in taller cookies for me, which is my preference. Plus this dough is really soft, so by chilling the dough, it makes it easier to stuff the apple pie filling into the snickerdoodle.

Storing the Cookies

These apple pie snickerdoodle cookies are best stored in an air-tight container on the counter for up to three days. You can also store them up to 5 days in the refrigerator.

Apple Pie Snickerdoodles

Apple pie stuffed snickerdoodles are sure to be a holiday favorite. These are soft and thick snickerdoodles with a sweet apple pie filling. A match made in heaven!

Print Recipe

Prep Time:30 minutes mins

Cook Time:12 minutes mins

Additional Time:1 hour hr

Total Time:1 hour hr 42 minutes mins

Ingredients

For the filling

• 2 medium-large apples of your choice diced (approx. 8 oz)
• 1/4 cup brown sugar
• 1 tbsp granulated sugar
• 1/2 tsp lemon juice
• 1/2 cup water
• 1 1/2 tbsp cornstarch

For the cookie

• 1 1/2 cups granulated sugar
• 1 cup 2 sticks room temperature butter
• 2 eggs room temperature
• 2 tsp vanilla use real vanilla, not that imitation stuff for the best flavor!
• 2 cups all-purpose flour
• 1 1/2 cups bread flour
• 1 tsp cream of tartar
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp kosher salt
• 1-2 tsp of cinnamon

For the cinnamon & sugar coating

• 2 tbsp granulated sugar
• 1 tbsp cinnamon

Instructions

• To start your apple pie filling, add the brown sugar, granulated sugar and cinnamon to a medium saucepan. Pour in the lemon juice and water. Stir well to combine. Mix in the diced apples.
• Heat the apple pie mixture over medium heat until it comes to a boil. Once boiling, reduce heat to low and simmer until your apples are tender, about 8-10 minutes. Stir occassionally.
• While the apples are simmering, start on your cookie dough by whisking your dry ingredients together in a large bowl – the all-purpose flour, bread flour, cream of tartar, baking soda, baking powder, kosher salt, and cinnamon.
• In a stand mixer or hand mixer, cream the granulated sugar and butter together.
• Add in the eggs and vanilla, mixing until well incorporated.
• Using a 1/2 cup measuring cup, add the flour mixture in slowly 1/2-1 cup at a time. Mixing just until incorporated. You don't want to over mix.
• Chill the cookie dough in the refrigerator for at least 2 hours. Important: DO NOT to skip this step! This ensures you'll have those thick, yet still soft, cookies.
• By now, the apples in your apple pie filling should be tender. Pour about half of the liquid produced into a small bowl. Whisk in your cornstarch to this bowl and then add back to the saucepan. Continue to cook on low, stirring consistently until the filling has thickened.
• Pour the filling into a bowl to cool to room temperature. If not using in the next two hours, store in the refrigerator until you are ready to bake your cookies.
• While your dough is setting, you can prep your cinnamon sugar coating by whisking the cinnamon and sugar together in a small bowl and setting aside until ready to use.
• Once your cookie dough is chilled, line a large cookie sheet with parchment paper and preheat your oven to 350 degrees.
• Using a large cookie scoop, fill the scoop with dough. Using your thumb press the dough down in order to create a pit for the filling. Add about 1 tsp to the pit and then push the dough back over the filling with your fingers. Roll in the cinnamon sugar mixture and place on the cookie tray. I can usually fit around 6 cookies on my tray.
• Bake for 12-14 minutes, until the edges are slightly brown.
• Allow them to rest on the tray for an additional 5-10 minutes before moving to a cooling rack. This will allow them to finish cooking.
• Cookies will last up to 3 days in an air-tight container at room temp or you can store in the fridge for up to 5 days.

Notes

• Do NOT skip allowing the dough to set up in the refrigerator.
• If you forgo the bread flour and use additional all-purpose flour, know that your cookies may not turn out quite as tall and fluffy. They may spread out a bit more.
• You can use regular table or sea salt if you do not have kosher salt.

Author: Kirsten Weinsheimer

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