I like this recipe because it brings together two timeless desserts in one delicious bite. The snickerdoodle dough is perfectly soft and chewy, while the apple pie filling adds sweetness and warmth. I also enjoy how these cookies make the kitchen smell amazing while baking—it’s the kind of scent that instantly feels like fall.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the Cookie Dough:
1 cup (226g) unsalted butter, softened 1 ½ cups (300g) granulated sugar 2 large eggs 2 teaspoons vanilla extract 2 ¾ cups (343g) all-purpose flour 1 ½ teaspoons cream of tartar ½ teaspoon baking soda ½ teaspoon salt 1 teaspoon ground cinnamon
For the Apple Pie Filling:
2 medium apples, peeled and finely chopped 1 tablespoon unsalted butter 2 tablespoons brown sugar ½ teaspoon cinnamon Pinch of nutmeg (optional)
For the Cinnamon Sugar Coating:
¼ cup granulated sugar 1 tablespoon ground cinnamon
Optional Additions:
Chopped pecans or walnuts Caramel drizzle after baking Pinch of cardamom or ginger
Directions
I start by preparing the apple pie filling. In a small saucepan, I melt the butter over medium heat, then add the chopped apples, brown sugar, cinnamon, and nutmeg. I cook it for about 5–7 minutes until the apples are soft and syrupy, then let the mixture cool completely.
For the dough, I cream the butter and sugar in a large bowl until light and fluffy. I add the eggs one at a time, then mix in the vanilla.
In another bowl, I whisk together the flour, cream of tartar, baking soda, salt, and cinnamon. I gradually add the dry ingredients to the wet ingredients until a dough forms, then chill it for 30 minutes.
I preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
I scoop portions of the dough, flatten each one slightly, and place about a teaspoon of apple filling in the center. I fold the dough around the filling and seal it tightly.
I roll each dough ball in the cinnamon sugar mixture until coated.
I arrange the cookies on the baking sheet about 2 inches apart and bake for 11–13 minutes, until the edges are lightly golden.
I let the cookies sit on the tray for 5 minutes before transferring them to a cooling rack.
Servings and Timing
This recipe makes about 24 cookies. It takes 25 minutes to prep, 12 minutes to bake, plus some chilling and cooling time, for a total of around 37 minutes.
Variations
Sometimes I drizzle the cookies with caramel after baking for extra indulgence. I also like adding finely chopped pecans for a little crunch. For a twist, I mix a pinch of ginger or cardamom into the cinnamon sugar coating for a spiced aroma.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. To reheat and enjoy them warm, I pop them in the oven at 300°F for a few minutes. The dough also freezes beautifully before baking—perfect for quick baking sessions later.
FAQs
Can I use store-bought apple pie filling?
Yes, I sometimes use it for convenience, but homemade gives the best flavor and texture.
What type of apples work best?
I prefer using Granny Smith or Honeycrisp for a balance of tartness and sweetness.
How do I keep the filling from leaking out?
I make sure to seal the dough tightly around the filling before baking.
Can I make the dough ahead of time?
Yes, I refrigerate it for up to 24 hours before assembling the cookies.
Can I skip chilling the dough?
I don’t recommend it—chilling makes the dough easier to handle and prevents spreading.
Can I add nuts to the dough?
Yes, chopped pecans or walnuts add a nice crunch.
Can I freeze the cookies?
Yes, I freeze unbaked dough balls (without the cinnamon coating) for up to 2 months.
How do I reheat frozen dough?
I bake straight from the freezer, adding 1–2 minutes to the baking time.
Can I make these cookies smaller?
Yes, I use less dough and filling for mini versions—just reduce the baking time slightly.
How do I know when the cookies are done?
The edges should be golden and the centers soft—they’ll firm up as they cool.
Conclusion
Apple Pie Snickerdoodle Cookies are one of my favorite cozy bakes for fall. The sweet, spiced apples and buttery snickerdoodle dough come together to create a cookie that feels like a hug in every bite. Whether I’m baking for a get-together or just to enjoy a quiet autumn afternoon, these cookies always bring warmth and joy to the season.
Apple Pie Snickerdoodle Cookies combine the soft, buttery texture of classic snickerdoodles with a gooey, cinnamon-spiced apple pie filling. Perfectly sweet, warmly spiced, and full of cozy fall flavor, these cookies are ideal for holiday gatherings or comforting autumn afternoons.
Author:Amy
Prep Time:25 minutes
Cook Time:12 minutes
Total Time:37 minutes
Yield:24 cookies
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
For the Cookie Dough:
1 cup (226 g) unsalted butter, softened
1 1/2 cups (300 g) granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 3/4 cups (343 g) all-purpose flour
1 1/2 teaspoons cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
For the Apple Pie Filling:
2 medium apples, peeled and finely chopped
1 tablespoon unsalted butter
2 tablespoons brown sugar
1/2 teaspoon cinnamon
Pinch of nutmeg (optional)
For the Cinnamon Sugar Coating:
1/4 cup granulated sugar
1 tablespoon ground cinnamon
Optional Additions:
Chopped pecans or walnuts
Caramel drizzle after baking
Pinch of cardamom or ginger
Instructions
In a small saucepan, melt butter over medium heat. Add apples, brown sugar, cinnamon, and nutmeg. Cook for 5–7 minutes until soft and syrupy. Let cool completely.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla extract.
In another bowl, whisk together flour, cream of tartar, baking soda, salt, and cinnamon. Gradually add dry ingredients to wet mixture until dough forms. Chill for 30 minutes.
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Scoop dough portions, flatten slightly, and place 1 teaspoon of apple filling in the center. Fold dough around filling and seal tightly.
Mix sugar and cinnamon for coating. Roll dough balls in the mixture until well coated.
Arrange cookies 2 inches apart on baking sheet. Bake 11–13 minutes until edges are lightly golden.
Cool on tray for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Drizzle with caramel after baking for extra indulgence.
Add chopped pecans for crunch and texture.
Use Granny Smith or Honeycrisp apples for balanced sweetness.
Chill dough for easier handling and less spreading.
Dough freezes well for up to 2 months—bake directly from frozen, adding 1–2 minutes to bake time.
