SNICKERDOODLE APPLE PIE COOKIE CUPS

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 combine two favorite desserts in a bite sized treat that is full of cinnamon and apple pie filling!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
  1. Make the topping by mixing the sugar and cinnamon together. Set aside.
  2. Cream the butter and sugar together until fluffy (1-2 minutes) with an electric mixer. Mix in the egg and vanilla and set aside.
  3. 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.
  4. 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. 
  5. 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.)
  6. 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.  
  7. 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 and snickerdoodle recipes:

Step-by-step instructions on how to make Snickerdoodle Apple Pie Cookie Cups - a simpler version of a classic apple pie in miniature form!

4.79 from 14 votes
SNICKERDOODLE APPLE PIE COOKIE CUPS

Snickerdoodle Apple Pie Cookie Cups combine two favorite desserts in a bite sized treat that is full of cinnamon and apple pie filling!

Ingredients
  • 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
Instructions
  1. Make the topping by mixing the sugar and cinnamon together. Set aside.
  2. Cream the butter and sugar together until fluffy (1-2 minutes) with an electric mixer. Mix in the egg and vanilla and set aside.
  3. 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.
  4. 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.
  5. 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.)
  6. 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.
  7. 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.

Snickerdoodle Apple Pie Cookie Cups combine two favorite desserts in a bite sized treat that is full of cinnamon and apple pie filling!

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40 COMMENTS

  1. Oh my, these snickerdoodle apple pie cookies cups sound soooo good. I’ve pinned them and shared them. Thank you for sharing at dare to share.

  2. My daughter found this recipe and asked me to make them. My only problem is I don’t like pre canned pie filling. When do you recommend adding the fresh filling? And how long should they bake? Or do you commend cooking the fresh filling in a sauce pan? I believe fresh would taste just as good if not better. Thanks for the advice

    • You absolutely could use fresh pie filling! I don’t add the filling until after the cookie cups are baked and cooled, so I would do the same with a homemade filling.

    • I think a fresh pie filling would definitely have to be cooked first, since these little cups don’t bake long enough to cook apples. Check out some recipes for those electric mini-pie makers. They have instructions for cooking chopped apple filling, because they only bake about 15 minutes as well. They had peach too, which will be my first attempt if I ever get around to experimenting with my pie maker! I’m not the biggest apple pie fan, but these little cups I’ll try with the apple filling first.

    • Nope, I just add it in at room temperature. If you plan to serve right away, you may want to heat it up a little bit if you prefer it warm. Especially if you serve it with a little scoop of vanilla ice cream!

  3. I’m always in a hurry, or need things last minute, so I used store bought snickerdoodle dough (Pilbury) but followed the rest of your recipe.
    Quick, easy, & tasty!!

    • Honestly, every time I’ve made them, they have been gone within a few hours so I’ve never had to worry about storing them! I think they would keep just fine for a day or two in the refrigerator though, but the cookies might start to get a little bit soggy because of the pie filling. If you know you won’t be eating them all right away, I would just wait to add the pie filling to the cookie cups until just before serving. Both the cookie cups and pie filling can be stored separately for several days with no problems and adding the pie filling is a very quick and easy step so it is easy to do at the last minute.

  4. Can these be frozen? I know the cookie part could. But didn’t know about freezing them with the pie filling in them. It’s just my husband & I and he loves apple pie & snickerdoodles. Let me know what you think please! I really do want to try my hand at making these!

    • I have never tried freezing them, but I think I would just freeze the cookie part and then add the pie filling once they are thawed. I hope you enjoy these as much as we do!

    • I have never tried freezing them completed, but I would just freeze the cookie cups and then once they are thawed, add the pie filling since that step only takes a few minutes to do. Good luck!

    • I think pumpkin would taste good. the cookies usually have ginger in them and that goes well with pumpkin. altho you would have to cook the pumpkin first and it might get too thick to put in the shells.

  5. Can the shells be made the day before and put in the freezer/refrigerator without the filling? I work in a school and think the kids would really like this.

    • EASY PEASY : In a bowl stir together 4 cups of peeled small diced apples & juice of 1/2 a lemon. Set aside…… In large saucepan, put 3 C. water….1 1/3 C of sugar …1 t. cinnamon ( I used a mixed apple pie spice seasoning ) 1/4 t. salt & 1/4 t. nutmeg. Put onto medium heat & stir to combine. In a small dish make a slurry of 1/3 C. cornstarch & enough water to loosen cornstarch & pour this into saucepan stirring , bring to boil for 2 minutes. Now add in the apples , cook & stir 5-8 minutes till thicken ( will thicken more as it cools.) Cool & store in Fridge. This would be perfect for this recipe ………… We like to take a rolled store bought pie crust, put the cooled pie filling on half of pie crust circle, run a wet finger around the outer edge, fold over & crimp the half pie with a fork, brush with egg wash & sprinkle with sugar , Bake on a cookie sheet at 425* for 20 plus minutes or till crust is to your liking. The pie filling is already cooked ,so just baking the crust.

  6. 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

  7. 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 😀

  8. 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!!

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