Apple Pie Stuffed Snickerdoodles

How to Make Apple Pie Stuffed Snickerdoodles

Throw all the apple pie filling ingredients into a pan and let it simmer until the apples soften and the syrup thickens. This should take about 4 minutes of simmering.

Next whip up the snickerdoodle cookie dough.

Start by adding the butter and shortening to a large mixing bowl. Beat until combined with a hand mixer.

Mix in the granulated sugar and brown sugar until light and fluffy, about 1 to 2 minutes.

Beat in the eggs and vanilla extract until incorporated.

Lastly, add in the flour, baking powder, and salt. Beat on low until most of the flour is combined and then turn the mixer up to medium to finish incorporating the flour.

Just like that, we've made the dough and now you need to assemble the apple pie stuffed cookies.

Assembling the Apple Pie Snickerdoodles

Using an ice cream scoop, scoop up the dough. Press a well into the center of the cookie dough while it's still in the cookie scoop and fill with apple pie filling. Cover the hole with the dough that squished up above the edges of the cookie scoop to cover the bottom of the cookie. Make sure there are no holes. Remove from the scoop and toss into the cinnamon sugar. Then it's time to bake.

How To Store and Freeze

I recommend eating these the same day they're made but if you have leftovers, they're best kept in an airtight container in the refrigerator. You can warm them up in the microwave for 15 to 20 seconds to soften them up.

To freeze these cookies before they're baked, make the cookie dough and fill with the apple pie filling. Roll them in the cinnamon and sugar and place them on a parchment lined baking sheet in a single layer. They don't need to be spaced out.

Place them in the freezer for about 1 hour until firm and them transfer to a freezer-bag to freeze. They'll last up to 3 months in the freezer and can be baked straight from the freezer. They may need an additional 1 to 2 minutes to bake.

To freeze the cookies after they're baked, place them in a freezer bag or freezer container and freeze for up to 2 months. Place them in the fridge overnight to thaw.

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Apple Pie Stuffed Snickerdoodles

Author: Miranda Couse

These apple pie stuffed snickerdoodles are amazing warm while they're incredibly soft and tender. The apple pie filling is a pleasant surprise too! These are the perfect fall cookie.

4.89 from 9 votes

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Prep Time 25 minutes mins

Cook Time 25 minutes mins

Total Time 50 minutes mins

Course Dessert

Cuisine American

Cook ModePrevent your screen from going dark

Servings 12 Cookies

Calories 406 kcal

Ingredients

  

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Apple Pie Filling

• ▢ 1 ¾ cups apples peeled, cored, diced (2 medium apples)
• ▢ 3 T. light brown sugar packed
• ▢ ½ T. all-purpose flour
• ▢ 1 tsp. ground cinnamon
• ▢ 1 T. butter

Snickerdoodles

• ▢ ½ cup butter room temperature
• ▢ ½ cup shortening
• ▢ 1 cup granulated sugar
• ▢ ½ cup light brown sugar packed
• ▢ 2 large eggs
• ▢ 1 tsp. vanilla extract
• ▢ 2 ¾ cups all-purpose flour
• ▢ 1 ½ tsp. baking powder
• ▢ ¼ tsp. salt

Coating

• ▢ ½ T. ground cinnamon
• ▢ ½ cup granulated sugar

Instructions

Apple Pie Filling

• In a medium saucepan, add in the apples, brown sugar, flour, cinnamon and butter. Stir to combine.
• Place saucepan over medium heat and let it come up to a simmer and simmer for about 3 - 4 minutes until the syrup is thick. Be sure to stir continuously. The apples will be soft.
• Remove from the heat and let cool while you make your cookie dough.

Cookie Dough

• Preheat oven to 350 degrees. Line your cookie sheet with parchment paper.
• In the mixing bowl, add in the butter and shortening. Using a paddle attachment on medium speed, mix until combined. Scrape the sides of the bowl down.
• Add granulated sugar and the brown sugar. Mix on medium until light and fluffy.
• Add in the vanilla and one egg at a time and continue mixing. Once the egg is incorporated add in the second egg and continue mixing. Once both eggs are incorporated, scrape down the sides.
• Add in the flour, baking powder, and salt. Mix on low until the flour starts to combine with the wet mixture. Scrape down the sides and turn the mixer up to medium until everything is combined.
• Using a large ice cream scoop, scoop the dough up. Make a well in the center of the cookie using your thumb.
• Add a small spoon full of apple pie filling into the cookie.
• Cover the well up with more cookie dough. Press to together and even it out with the top of the cookie scoop.
• In a shallow bowl, add in the granulated sugar and cinnamon for the coating. Stir together.
• Place into the cookie into the cinnamon sugar. Roll the dough into it's completely covered.
• Place on baking sheet to bake. Leave 1 to 2 inches between each cookie. Once the cookie sheet is full, bake for 12-16 minutes depending on the size of your cookies. Mine were huge and they took about 16 minutes.

Nutrition

Calories: 406kcalCarbohydrates: 59gProtein: 4gFat: 17gSaturated Fat: 7gCholesterol: 55mgSodium: 125mgPotassium: 137mgFiber: 1gSugar: 36gVitamin A: 295IUVitamin C: 0.8mgCalcium: 51mgIron: 1.7mg

(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)

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