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!
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.
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.
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
Ingredients
Apple Filling
- 1 cup (243 g) apple pie filling, homemade or canned, finely chopped, divided
Snickerdoodle Cookie Dough
- 1 cup (2 sticks / 227 g) unsalted butter, softened
- 1 ½ cups (300 g) granulated sugar
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
- 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 eggs one at a time, fully incorporating between each addition. Then, add vanilla.
- 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.
Video
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!
Every recipe that I’ve tried has been excellent. Do you put out a cookbook?
I will have a cookbook out in 2022. 🙂
I would like to know how long are they good before they go bad. I’d like to use them for our Christmas cookie club
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. ☺️
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
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.
I just made these. My only negative was that the dough balls were putzy to put together. I had the apple pie filling squishing out. Once I got the hang of it and chilled the dough, it was easier to manage. The results were outstanding. This is a really good cookie and the pie filling was super good too. I used her apple pie filling recipe as well.
I am a 63 year old man with bear pawls for hands. Rolling these things into balls with pie filling on them ??????
I used canned apple pie filling. I should have washed the filling off of the apples.
The things were delicious but not worth the stress.