Snickerdoodle Apple Pie Cookie Cups combine two favorite desserts in a bite sized treat that is full of cinnamon and apple pie filling!
Snickerdoodle Apple Pie Cookie Cups are one of my absolute favorite fall desserts. Actually, who am I kidding? This is actually one of my favorite desserts all year long! Call them cookies, or call them pies? Either way, they are absolutely delicious and they come together so easily too! Apple Pie is such a classic dessert but I just don’t really love pie crust so I decided to try something different for the “crust” of these little pies. Apples and cinnamon just go together so wonderfully so I decided to use my favorite Snickerdoodle cookie recipe as the base.
I used a can of apple pie filling from the store, but you can use a homemade variety and you could even use another flavor too! I think apple goes the best with the cinnamon, but I think a peach filling would be amazing too…hmmm, I think I’ll have to try that sometime soon!
SNICKERDOODLE APPLE PIE COOKIE CUPS
- 1 cup unsalted butter, softened to room temperature
- 1 1/3 cup sugar
- 1 egg
- 2 tsp vanilla
- 3 cups flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 2 1/2 tsp cinnamon
- 1/2 tsp salt
- 1 can apple pie filling
TOPPING
- 1/4 cup sugar
- 1 tsp cinnamon
- Make the topping by mixing the sugar and cinnamon together. Set aside.
- Cream the butter and sugar together until fluffy (1-2 minutes) with an electric mixer. Mix in the egg and vanilla and set aside.
- In another bowl, whisk together the flour, cream of tartar, baking soda, cinnamon and salt. Slowly add the dry ingredients to the wet ingredients and mix together on low until well combined.
- Using a tablespoon cookie scoop, scoop out the dough into 36 balls. Roll each ball in the cinnamon/sugar mixture and then place each ball into the a well-greased mini muffin pan.
- Bake for about 12 minutes at 350 degrees or until the edges turn slightly golden brown. Immediately after removing from the oven, make an indention in the top of each cookie by pressing the back of a tablespoon into each cookie cup. (If a tablespoon seems too big, try a 1/2 or 3/4 tablespoon size.)
- After cooling for 3-5 minutes, use a knife to gently pop out each cookie cup and then place on a wire rack to cool.
- Prepare apple pie filling by chopping up the apples in the filling into small pieces. Use a tablespoon sized cookie scoop to scoop the pie filling into each of the cookie cups. If desired, sprinkle some of the remaining cinnamon/sugar mixture on the top of the pie filling.
After you enjoy these Snickerdoodle Apple Pie Cookie Cups try some of these other amazing cookie cup recipes and snickerdoodle recipes:
- Cherry Pie Cookies Cups
- Banana Cream Pie Cookie Cups
- Reese’s Chocolate Cookie Cups
- Hot Chocolate Cookie Cups
- Fudge Peanut Butter Cookie Cups
- Fresh Strawberries Cookie Cups
- Best Snickerdoodle Recipe
- Caramel Apple Snickerdoodles
- Cinnamon Roll Snickerdoodles
- Peach Snickerdoodles
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Teresa says
A shot glass works great for making the indentations. You can also fill these with a slice of banana on the bottom and finish with pudding….little banana pies
Claire says
I made these last weekend and they were such a hit with my kids!!!
They have asked me to make them every weekend!
Thanks for a great recipe 😀
Alyssa says
I make a big batch of pie filling in my slow cooker and always have extra. Great to use in these cookie cups. Love anything apple pie and cinnamon!!
Randa Williams says
Do you think this would work with slice and bake sugar cookie dough ??
Carla says
I did it today…yes it works!
Sandie says
Very good and very easy. Made them for my grandkids.
Patricia says
Very easy and delicious! Thank you Ladies! I think my Older kid (husband!) Loved it more than my 2 kids!
Jenn says
SO SO GOOD and totally hits the apple pie craving with half the effort! Love it!
Kaylie says
Thank you Jenn!
Kelly says
So much yum!!
Kaylie says
Thank you Kelly!
Ronit says
Could these be made gluten free? Any ideas for substitutes?
Cheryl says
Anyone ever try with blueberry filling? I’m about to make apple and blueberry. Hope they are delicious
Virgi Zimmerman says
Can you use cupcake liners when cooking these
Elsie says
could you bake in regular muffin tins. wonder if you would bake longer
Susan says
Is there a recommendation for high attitude?
Jeannette Lynch says
I’m making these tonight for tomorrow. They look so good! Do they need to be refrigerated? Can I fill the cups the night before or will the cookie part got soggy?
Marcia Pickering says
I made these this morning a big hit. They will be eating them through out the day. Do I refrigerate what’s left?
Colleen says
I don’t want to bake the entire batch in one sitting. Can I refrigerate the rest of the batter till the next day!