Description
Warm apple pie snickerdoodle cookies blend two classic treats into one delightful dessert that’ll make your kitchen smell amazing. Cinnamon-sugar coated and packed with sweet apple chunks, these cookies bring comfort straight from the oven to your plate.
Ingredients
Scale
Cookies Base:
- 1 cup unsalted butter
- 1.5 cups granulated sugar
- 2.75 cups all-purpose flour
- 2 large eggs
- 1.5 teaspoons cream of tartar
- 2 teaspoons vanilla extract
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
Apple Pie Filling:
- 2 medium apples
- 1 tablespoon unsalted butter
- 2 tablespoons brown sugar
- 0.5 teaspoon cinnamon
- 1 pinch nutmeg
Coating and Optional Additions:
- 0.25 cup granulated sugar
- 1 tablespoon ground cinnamon
- Chopped pecans
- Caramel drizzle
- 1 pinch cardamom
- 1 pinch ginger
Instructions
- Craft the apple pie filling by melting 1 tablespoon butter in a small saucepan over medium heat. Add 2 finely chopped medium apples, 2 tablespoons brown sugar, ½ teaspoon cinnamon, and a pinch of nutmeg.
- Simmer the apple mixture for 5-7 minutes until the apples turn soft and create a syrupy consistency. Remove from heat and let cool completely.
- Cream 1 cup softened butter with 1 ½ cups granulated sugar until the mixture becomes light and airy. Incorporate eggs one at a time, then mix in 2 teaspoons vanilla extract.
- Whisk together 2 ¾ cups flour, 1 ½ teaspoons cream of tartar, ½ teaspoon baking soda, ½ teaspoon salt, and 1 teaspoon ground cinnamon in a separate bowl.
- Gradually fold dry ingredients into the butter mixture until a cohesive dough forms. Refrigerate the dough for 30 minutes to firm up.
- Preheat your oven to 350°F and line baking sheets with parchment paper. Prepare the cinnamon sugar coating by mixing ¼ cup sugar with 1 tablespoon ground cinnamon.
- Scoop out dough portions and flatten each into a disc. Place 1 teaspoon of cooled apple filling in the center of each disc.
- Carefully fold the edges of the dough around the filling, sealing it completely. Roll each filled dough ball in the cinnamon sugar coating.
- Arrange cookies 2 inches apart on prepared baking sheets. Bake for 11-13 minutes until the edges turn golden brown.
- Allow cookies to rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Chilling the dough helps prevent spreading and creates a more tender cookie texture.
- Always let the apple filling cool completely to avoid making the dough soggy and ensure a clean fold.
- For a gluten-free version, swap the all-purpose flour with a cup-for-cup gluten-free blend to maintain the same soft cookie consistency.
- When sealing the cookie dough around the filling, pinch the edges firmly to prevent leaks during baking.
- Prep Time: 1 hour 27 minutes
- Cook Time: 11-13 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 212 kcal
- Sugar: 15 g
- Sodium: 95 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.1 g
- Carbohydrates: 28 g
- Fiber: 1.2 g
- Protein: 2 g
- Cholesterol: 35 mg