Apple Cider Snickerdoodle Cream Pies are soft, spiced cookies filled with a tangy apple cider cream cheese frosting. This fall-inspired sandwich cookie recipe features cozy cinnamon and nutmeg in every bite, along with a creamy filling that makes them completely irresistible.
Recipe Highlights
- Perfect fall flavor combo: Apple cider, cinnamon, nutmeg, and cloves create a cozy, spiced cookie base that tastes like autumn in dessert form.
- Soft and chewy texture: The cookies bake up pillowy soft with a crisp sugar-spice coating, perfectly balanced with the creamy filling.
- Elevated snickerdoodles: Think of these as your classic snickerdoodle’s fancy cousin, upgraded with reduced apple cider for depth of flavor.
- Impressive but easy: The cookies and frosting are simple to prepare, yet the final sandwich looks bakery-worthy.
- Make-ahead friendly: You can bake the cookies ahead of time, then fill them right before serving for peak freshness.
What Are Apple Cider Snickerdoodle Cream Pies?
If you’ve ever wished snickerdoodles had a little seasonal flair, this recipe is for you. Apple Cider Snickerdoodle Cream Pies take the warm, cinnamon-sugar flavors of a classic snickerdoodle and kick them up a notch with apple cider reduction in both the cookie dough and the frosting. The result is a soft, chewy cookie with subtle apple undertones, sandwiched around a tangy cream cheese filling that’s spiked with apple cider and cinnamon.
They’re part cookie, part whoopie pie, and all delicious. Perfect for Thanksgiving dessert tables, holiday cookie swaps, or just a cozy fall baking day.
Ingredients in Apple Cider Snickerdoodle Cream Pies
Cookies
- Butter – Unsalted butter at room temperature for a smooth, creamy dough.
- Sugars – A mix of brown sugar and granulated sugar gives these cookies depth of flavor.
- Egg – Binds the dough and keeps the cookies chewy.
- Vanilla extract – Enhances the warm flavors.
- Reduced apple cider – Adds concentrated apple flavor (see notes below).
- Flour, baking powder, salt – Your base for structure and lift.
- Spices – Ground cloves, nutmeg, and cinnamon add classic fall warmth.
Frosting
- Butter & cream cheese – The base of the frosting, rich and tangy.
- Powdered sugar – Creates the fluffy structure and sweetness.
- Cinnamon & apple cider reduction – Infuse the frosting with cozy, spiced apple flavor.
Helpful Tips for Success
Complete instructions for making the recipe can be found on the recipe card below, but here are a few helpful tips.
- Don’t skip the cider reduction – This step intensifies the flavor, so your cream pies taste like real apple cider rather than just a hint of spice.
- Bake just until set – Pull the cookies out as soon as the bottoms are golden. Overbaking will make them crisp instead of soft and chewy.
- Cool before filling – If the cookies are even slightly warm, the frosting will melt and ooze out.
- Use a piping bag for neatness – Piping the frosting keeps the filling even and helps the cookies sandwich cleanly.
- Chill for clean slices – For picture-perfect edges, refrigerate the assembled cream pies for 15–20 minutes before serving.
Storage Instructions
- Room Temperature – Store in an airtight container for up to 24 hours if you like a softer texture.
- Refrigerator – Keeps up to 3 days when stored in an airtight container. Let sit at room temperature for 15 minutes before serving for best flavor.
- Freezer – Freeze unfrosted cookies for up to 2 months. Thaw, then fill with frosting when ready to serve.
FAQs
Can I make the cookies ahead of time?
Yes, bake the cookies 1–2 days in advance and store them in an airtight container. Assemble with frosting right before serving for the freshest texture.
Can I use store-bought apple cider?
Definitely. Store-bought cider works great — just make sure to reduce it so the flavor is concentrated. Apple juice won’t give the same result.
Can I substitute the cream cheese frosting?
Yes, but cream cheese balances the sweetness perfectly. A simple vanilla buttercream or spiced buttercream would also work if you prefer.
Do these taste more like snickerdoodles or whoopie pies?
A little of both! They have the cinnamon-sugar flavor of snickerdoodles but the soft, pillowy texture and filling of whoopie pies.
How should I store leftovers?
Keep cream pies in the fridge in an airtight container for up to 3 days. Let them sit at room temp for 10–15 minutes before serving.
What if the frosting is too soft or the cookies spread too much?
If the frosting is too soft, pop it in the fridge for 10–15 minutes before piping. If the cookies spread, chill the dough balls briefly before rolling them in sugar.
More delicious snickerdoodle cookie recipes to try:
- Cream Cheese Snickerdoodle Cookies stand out from the crowd with their soft, chewy texture and the rich addition of powdered sugar and cream cheese.
- Made with just five ingredients, this simple recipe for Cake Mix Snickerdoodles delivers fantastic cinnamon flavor and a perfectly chewy bite.
- Soft, thick, and baked in a sheet pan, Snickerdoodle Cookie Bars make it easy to enjoy that classic cinnamon sugar flavor in sliceable form.
- Fresh apples and gooey caramel filling make Caramel Apple Snickerdoodles the ultimate fall twist on a favorite snickerdoodle cookie recipe.
- Packed with pumpkin flavor and rolled in cinnamon sugar, Pumpkin Snickerdoodles are a chewy, delicious cookie that quickly becomes a seasonal favorite.
Apple Cider Snickerdoodle Cream Pies bring together the best flavors of fall in one irresistible sandwich cookie — soft, chewy, spiced cookies with a creamy apple cider frosting. These are guaranteed to be the star of your dessert table this season!
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