Apple Pie Snickerdoodles are snickerdoodle cookies stuffed with a sweetened apple filling and rolled in a cinnamon-sugar mixture. Be sure to try my apple pie bombs for another delicious treat filled with apple flavor!

Apple Pie Snickerdoodles Stacked on a White Counter

Apple Pie Snickerdoodles

The perfect stuffed 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 classic 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!

Adding Pie Filling Into Apple Pie Snickerdoodle Cookies

Apple Pie Snickerdoodle Ingredients

Apples: I used Granny Smith apples for this recipe. 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.

Cookie Dough: I used my delicious snickerdoodle cookie recipe for the base of this cookie. They are delicious on their own, but I do love the added apple filling for this recipe!

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

How to Store

These cookies can be stored in an airtight container on the counter for up to 3 days. You can also store these in an airtight container in the fridge for up to 5 days.

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

How to Freeze

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
3.34 from 9 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 (50 g) light brown sugar packed
  • 1 teaspoon ground cinnamon
  • 1 tablespoon unsalted butter, melted

Snickerdoodle Cookie Dough

  • 1 cup (2 sticks / 226 g) unsalted butter, softened
  • cups (300 g) granulated sugar
  • 1 tablespoon vanilla extract
  • 2 large eggs, room temperature
  • cups (352 g) 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. Line three large baking sheets with parchment paper. Set aside.
  • In the bowl of a stand mixer (or using a hand-held mixer on the highest setting) cream together butter and sugar until fully incorporated.
  • Add in the vanilla and the eggs one at a time, fully incorporating between each addition.
  • With the mixer on low (or off) add in the flour, cream of tartar, soda, and salt. Mix until just combined.
  • 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 sugar and cinnamon together in a shallow bowl.


  • Roll balls of dough in the cinnamon-sugar mixture. Place 2 inches apart on the prepared baking sheets.
  • Bake 10-12 minutes. After baking, carefully transfer the cookies to a wire rack to cool.


*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 😕

    1. Same here. I think my butter was a little soft. But exactly same problem. Maybe chill the dough? I iced my hands and treated it like chinese dumplings by the second tray. Recipe came out exact 16, even the cinnamon sugar. Maybe a tweek of less sugar? Super sweet.

      1. Agree with the above!! Something is off in the recipe, because the dough was WAY too soft and my cookies spread so bad! That’s even after adding extra flour (because the dough was like cornbread consistency) and chilling the dough. So hard to work with.

  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.

    1. I also found this to be a huge mess! 🙁 I gave up after two cookies, and tried my own method. I made small “patties” with the dough, slightly froze them, filled, and then let them rest on the cookie sheet a few minutes before baking. I added a little cinnamon sugar on top instead of rolling (in fear of them being too sweet.) They turned out AMAZING!!! It was definitely a process to get them right though, with the very unmanageable dough. ☺️

  4. I love to bake and consider myself to be a good baker but these cookies looked NOTHING like yours and they ran together and came apart. I make snikerdoodles all the time. Do not waste your time. They tasted good but could not be served.

  5. tastes AMAZING but cookies expand so if your wanting them to look pretty I did them in cupcake liners and MAKE SURE YOUR CHILLING YOUR DOUGH

  6. I made half a batch with the following changes: In the filling, I cut the sugar in half (used 1 Tbs) and added 1 tsp of cornstarch and a little extra cinnamon. In the dough I reduced the butter by 25% (used 3/4 stick) and also used a little less sugar because these things are literally coated in sugar at the end. The family loved them. I did not chill the dough and although some filling at the bottom of the bowl was wet, most was not. I think reducing the butter eliminated excessive spreading. My math was for 1/2 recipe so adjust yours as needed – but these are great cookies! Family approved.

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