Apple Pie Snickerdoodles are my snickerdoodle cookies stuffed with a sweetened apple filling, rolled, and baked in a cinnamon-sugar mixture. If you want the actual apple pie, be sure to check out Dwight’s Caramel Apple Pie recipe!

Apple Pie Snickerdoodles

The perfect sandwich cookie must have two things… a soft, chewy, perfectly flavorful cookie and a filling that can stand up to it. This cookie has a crispy outside with soft and chewy inside, including that apple pie flavor in every bite! It’s almost like eating a piece of apple pie with your hands. But, it’s okay because it’s a cookie!

Apple Pie Snickerdoodles Stacked on a White Counter

Apple Pie Snickerdoodles Recipe

There are three parts that come together perfectly in this cookie–the apple filling, cookies, and the cinnamon-sugar topping.

Adding Pie Filling Into Apple Pie Snickerdoodle Cookies

Apple Filling

The first thing you will want to do for this recipe is peel, core, and dice your apples. For this recipe, dice the apples on the smaller side.  In a bowl, combine the chopped apples with the brown sugar, cinnamon, and melted butter, making sure to coat each apple piece. Set this aside while you prepare the cookie dough.

I used Granny Smith apples for the recipe because they remain firm when baking. They won’t turn to mush and they tend to retain their shape when baked. A few other options you could try would be Honeycrisp apples, Braeburn, or Pink Lady apples.

Rolling Snickerdoodle Cookie Dough into Cinnamon Sugar to Make Apple Pie Snickerdoodles

How to Make Apple Pie Snickerdoodles

Just like with any cookie recipe, begin by beating the butter and sugar until it’s creamed. Add in the eggs, one at a time, and the vanilla. Once that’s all mixed together, turn the mixer on low and add in all of the dry ingredients. Beat it until the cookie dough comes together.

Using a 2 tablespoon scoop, scoop out rounded balls of the dough. Make a well in the center of each dough ball and add a heaping teaspoon of the apple mixture inside. Form the rest of the cookie around the filling and place them on the lined cookie sheets while you mix the cinnamon and sugar with a whisk in a wide bowl.

Roll each of the stuffed balls of dough into the cinnamon-sugar mixture and place 2 inches apart on parchment-lined baking sheets. Bake the cookies for 10-12 minutes. After baking the cookies, remove them immediately from the baking sheets and place them on a cooling rack.

Apple Pie Snickerdoodles Stacked with Top Cut in Half to Show Apple Pie Inside

Can you Freeze Snickerdoodle Cookies?

Absolutely! However, I recommend freezing the cookie dough without the apple filling. You can always add that when you are ready to bake the cookies. In addition, I have noticed that adding the cinnamon sugar right before baking makes a more flavorful cookie.

How to Freeze Snickerdoodles: To freeze in pre-portioned cookies, prepare your dough, then scoop the cookies onto a parchment-lined cookie sheet. They can be placed close together. Set the cookie sheet in the freezer just until the dough is cold, about two hours. Then transfer the dough balls to an airtight freezer bag or airtight container that fits into your freezer.

A day before you are ready to bake the cookies, take them out of the freezer and place them in the refrigerator overnight. When ready to bake, prepare the apple filling, fill the cookies, roll into the cinnamon-sugar mixture and bake as directed in the recipe below.

Hand Holding Apple Pie Snickerdoodles Cut In Half Showing Inside

Looking for More Apple Desserts?

Apple Fritter Sweet Rolls

Apple Cheddar Sliders

Baked Apple Fritters

Apple Pie Dessert Nachos

Love everything Snickerdoodle? 

Butterscotch Peanut Butter Snickerdoodles

Snickerdoodle Rice Krispy Bars

Snickerdoodle Cheesecake

Snickerdoodle Puppy Chow

Colossal Snickerdoodle Cookie Sandwich

Snickerdoodle Fudge

Pumpkin Snickerdoodles

4 from 6 votes

Apple Pie Snickerdoodles

Prep Time 15 mins
Cook Time 12 mins
Total Time 27 mins
Apple Pie Snickerdoodles are snickerdoodle cookies stuffed with a sweetened apple filling, rolled, and baked in a cinnamon-sugar mixture. Delicious!


Apple Filling

  • 2 medium granny smith apples, peeled, cored, and finely diced
  • ¼ cup (50g) brown sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon butter, melted

Snickerdoodle Cookie Dough

  • 1 cup (2 sticks, 226g) unsalted butter, softened but not melted
  • cups (300g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • cups (352g) all-purpose flour
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • ¼ teaspoon kosher salt

Cinnamon Sugar

  • 3 tablespoons granulated sugar
  • 3 teaspoons ground cinnamon


Apple Filling

  • In a medium bowl combine diced apples, brown sugar, cinnamon, and melted butter. Stir to combine and set aside.

Snickerdoodle Cookie Dough

  • Preheat oven to 375°F. Prepare three cookie sheets by lining with parchment paper or Silpat.
  • In the bowl of a stand mixer (or using a hand-held mixer on the highest setting) cream together butter and sugar. (about 2-3 minutes)
  • Add in the eggs one at a time, then add vanilla. Mix until fully incorporated.
  • With the mixer on low (or off) add in the flour, cream of tartar, soda, and salt.
  • Using a 2-tablespoon scoop*, scoop out rounded balls. Make a well in the center and place a heaping teaspoon of the apple mixture inside. (Avoid the liquid in the bowl.) Form the rest of the cookie around the apple filling and place them close together on one of the cookie sheets.

Cinnamon Sugar

  • Mix the 3 tablespoons of sugar and the cinnamon in a wide bowl. I like to use a fork but a small whisk also works.


  • Roll balls of dough in the cinnamon-sugar mixture. Place 2 inches apart on parchment-lined baking sheets.
  • Bake 10 to 12 minutes. Carefully remove immediately from baking sheets and place on a cooling rack.


*If using a 3-tablespoon scoop, add 2 teaspoons of filling to each cookie and bake for 14-15 minutes.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. I so wanted this to work!! The dough was way too soft. The dough to filling ratio was hard to work with, I had such a hard time bringing the dough over the filling. Then, to add insult to injury, my cookies spread terribly LOL!!! Happy the flavor was good but they were a hot mess!!! I must have done SOOOO many things wrong 😕

  2. The dough was wonderful! The balls were easy to form. However, once the apples hit the dough?? Instantly disintegrated. Even after draining the apple mixture! It was a royal pain in the keister, and a lot more labor intensive than i expected, and I’ve made plenty of filled cookies!!! I would probably make these again, but would not use brown sugar on the apples~ it seems to overpower the flavor of them, as i was expecting a bit of tartness to play off the sugar. Nope. Would even consider chilling the apple mixture first, in hopes that the butter in them would firm them up enough to not be weepy and ruin the dough. Overall, its a good recipe, just tedious and not at all apple~y.

  3. I too found the dough too soft to work with and maneuvering around the filling was a challenge. The cookies spread to pancakes and because of that I was afraid to overtake them, so I ended up with some more raw centers I think from the moisture of the apples and under baking. I think maybe they should be chilled after filling to set up some and prevent the huge spread.

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