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 Recipe
There are three parts that come together perfectly in this cookie–the apple filling, cookies, and the cinnamon-sugar topping.
Apple Filling (full recipe below)
- Granny smith apples
- Brown sugar
- Unsalted butter
- Granulated sugar
- Vanilla extract
- All-purpose flour
- Cream of tartar–This adds some tanginess to the cookies, but it can be left out if you don’t have any on hand.
- Baking soda
- Granulated sugar
- Ground cinnamon
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.
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 1 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.
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.
Looking for More Apple Desserts?
Love everything Snickerdoodle?
- 2 medium granny smith apples, peeled, cored, and finely diced
- ¼ cup (50g) brown sugar
- 1 teaspoon cinnamon
- 1 tablespoon butter, melted
- 1 cup (2 sticks, 226g) unsalted butter, softened but not melted
- 1½ cups (300g) granulated sugar
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
- 2¾ cups (352g) all-purpose flour
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 3 tablespoons granulated sugar
- 3 teaspoons ground cinnamon
In a medium bowl combine diced apples, brown sugar, cinnamon, and melted butter. Stir to combine and set aside.
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 1-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.
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.