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

Apple Pie Snickerdoodles on a Circle rack from overhead.

Ingredients & Substitutions

Apple Pie Filling: I recommend my homemade apple pie filling, but you could certainly use canned filling as well. If you prefer to use fresh apples, I also have Apple Snickerdoodles that are delicious!

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 pie filling for this recipe!

Topping: Before being baked, the stuffed cookie dough balls will be rolled in a cinnamon-sugar mixture.

Assembling process for Apple Pie Snickerdoodles with raw dough, apple pie filling, and sealing dough.

Can I Make The Dough Ahead Of Time?

Absolutely! If you want to get a head start on these cookies, prepare them up to the point of rolling the balls of dough in the cinnamon and sugar mixture. (Wait to roll in the topping until ready to bake the cookies.)

To Refrigerate: Once the cookies have been assembled, store them in an airtight container (or cover the cookies if they are on a baking sheet). They can be stored in the refrigerator for up to 1-2 days. When ready to bake, roll the cookies in the cinnamon sugar mixture and bake as instructed.

To Freeze: To freeze, place the assembled stuffed cookies on a baking sheet lined with parchment paper. Place the baking sheet into the freezer and allow them to freeze for about 1-2 hours, or until they are firm. Once the stuffed cookies are frozen, you can transfer them to an airtight container or a resealable freezer bag. Label the container or bag with the date and contents for easy identification. Store the frozen stuffed apple pie snickerdoodles in the freezer for up to 2-3 months. When ready to bake them, take them out of the freezer, let them thaw slightly for a few minutes, and then roll them in the cinnamon and sugar mixture just before placing them in the oven.

Stack of Apple Pie Snickerdoodles with the top cookie halved showing inside texture.

How to Store Apple Pie Snickerdoodles

Apple Pie Snickerdoodle 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 refrigerator for up to 5 days.

Can I Freeze Apple Pie Snickerdoodles?

Sure! After the stuffed snickerdoodles have been baked, let them cool completely. Next, store the cookies in a freezer-safe bag or container. Label and date the packaging; they will last up to 2-3 months in the freezer. When ready to enjoy, let them thaw at room temperature.

This recipe has been updated and improved based on reader feedback as of October 2023.

Apple Pie Snickerdoodles on a wooden table from overhead.
5 from 4 votes

Apple Pie Snickerdoodles

Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Apple Pie Snickerdoodles are snickerdoodle cookies stuffed with apple pie filling and rolled in a cinnamon-sugar mixture. Each cookie has a crispy outside with a 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!

Ingredients

Apple Filling

Snickerdoodle Cookie Dough

  • 1 cup (2 sticks / 227 g) unsalted butter, softened
  • 1 ½ cups (300 g) granulated sugar
  • 1 tablespoon vanilla extract
  • 2 large eggs, room temperature
  • 2 ¾ 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
  • 1 tablespoon ground cinnamon

Instructions

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 with a paddle attachment on medium speed, 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, gradually add the flour, cream of tartar, soda, and salt. Mix until just combined.
  • Using a 2-tablespoon scoop, scoop out the cookie dough onto a baking sheet. Flatten slightly. Place 2 teaspoons of apple pie filling in the middle of the dough. Bring the dough up around the apple pie filling, completely covering the filling, forming a ball.

Cinnamon Sugar

  • Mix the sugar and cinnamon together in a shallow bowl.

Assembly

  • Roll the cookie balls in the cinnamon-sugar mixture. Place 2 inches apart on the prepared baking sheets.
  • Bake for 14-16 minutes. After baking, carefully transfer the cookies to a wire rack to cool.

Did you make this recipe?

Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.

What the Test Kitchen had to say about this recipe:

Autumn

These really taste like apple pie! I love snickerdoodles and apple pie, what a fun combo!

Elizabeth

These are easy to put together, especially if you use canned apple pie filling, for a wonderful and tasty fall treat.

Rachael

These are a delicious twist on snickerdoodle cookies! They are so easy to throw together with some apple pie filling that you can make or just buy!

Bella

Snickerdoodle cookies are my favorite cookies! I really like the addition of apple pie filling. These flavors complement each other well. Simply, a soft and flavorful cookie.

Annabelle

Classic snickerdoodles are one of my favorites, but these are even better! The apple pie filling keeps them soft and moist, too!

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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 would like to make these. My teenage grandkids love anything that has apples.

    Will the filling not fall out when you roll the dough in the cinnamon-sugar mixture?

    1. Hi, Jocelyne! I work with iambaker and am happy to help with questions. The filling should be securely wrapped in the cookie dough. I hope your grandkids love them! Have a great day!

  2. These look amazing – I can’t wait to try!

    Do you think they need to be kept in the fridge if they’re not eaten right away?

    Thank you for sharing this! 😋

    1. Hi, Kay! I work with iambaker and am happy to help with questions. We made 20 cookies with this recipe. Have a great day!

    1. Hi, Dakota! I work with iambaker and am happy to help with questions. We have not tried cooking the apples first for this recipe, so I can’t say how it would affect the cookie. Have a great day!

    1. Hi, Karen! I work with iambaker and am happy to help with questions. Yes, because the apples were diced pretty small, they were cooked through. Have a great day!

  3. I am going to make these for my husband he loves apple pie and I am sure he will love these apple pie snickerdoodles.

  4. Just made these today! They are amazing! Perfect treat for fall. I omitted the cream of tartar as I didn’t have any on hand and I used honey crisp apples. They turned out perfect!

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