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

• 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 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

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!

4.67 from 42 votes

Print Pin Rate

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

• 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.

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