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 desserts. 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.
SNICKERDOODLE APPLE PIE COOKIE CUPS
Snickerdoodle Apple Pie Cookie Cups begin with a simple snickerdoodle cookie recipe. The dough is divided up, rolled in cinnamon and sugar and divided into a mini muffin tin. Once the cookie cups are baked and cooled, scoop some apple pie filling into each of them. I used a can of apple pie filling from the store, but you can use a homemade apple pie filling if you prefer. You could even use another flavor. 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!
WHY WE THINK YOU’LL LOVE THIS RECIPE:
- This dessert is so easy to make! The cookie cups begin with a simple snickerdoodle cookie dough. Use a small cookie scoop to place the dough in a mini muffin tin, bake and then fill each cup with a scoop of apple pie filling. Done!
- The recipe is easy to change. You can use any kind of cookie dough and any kind of pie filling. Sugar cookies with cherry pie filling, snickerdoodle cookies with peach pie filling…the possibilities are endless!
- These little apple pie bites are cute and easy to serve! There is something about cookie cups that just makes me so happy. They are cute and I love that they are easy to put on a platter and everyone can just serve themselves. You don’t have to slice and serve when you get to the party and the treat is perfectly portioned.
SNICKERDOODLE APPLE PIE COOKIE CUP Ingredients
Cinnamon & sugar – Mix a little bit of cinnamon and sugar together to roll the cookie dough in to give each cookie cup that classic snickerdoodle flavor.
Butter – For best results, use real butter and make sure it is softened to room temperature before adding to the dough.
Sugar – Can’t have cookies without sugar! You just need granulated sugar for this recipe.
Egg – One large egg is needed to bind the cookie dough together.
Vanilla – You will need 2 teaspoons of vanilla to add just the right amount of flavor to the cookie dough.
Flour – All-purpose flour works best in most cookie recipes.
Cream of tartar – You will need cream of tartar to give these cookie cups a perfectly chewy consistency.
Baking soda – The baking soda is the leavening agent in the cookies, so make sure your baking soda isn’t old or expired.
Cinnamon – Cinnamon is a key ingredient in snickerdoodles, so don’t leave it out!
Salt – Just a little bit of salt helps all of the other flavors to pop.
Apple pie filling – You will need 1 can (21 ounces) of apple pie filling. Make sure to chop up the apples to better fit into the cookie cups. You can also make your own apple pie filling if you prefer!
How to Make Apple Pie Cookie Cups
Preheat the oven to 350°.
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 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.
WHEN TO SERVE APPLE PIE COOKIE CUPS
Summertime and holidays are the perfect time for apple pie, and I found a way to make this traditional treat easier and yummier too! I think that the snickerdoodle cookie crust tastes even better than a regular pie crust. I’ve made these little treats for Thanksgiving and I’ve made them for the 4th of July and they work perfectly for both occasions (and everything in between). I have taken these little treats to lots of parties and everyone always wants the recipe – they are always a big hit! They are perfectly portioned and so easy to serve!
DO YOU NEED TO BAKE THE APPLE PIE FILLING?
Store-bought apple pie filling is already baked, as is homemade apple pie filling so you do not need to bake the filling after adding it to the baked cookie cup crusts. A lot of readers have asked about this! You can definitely heat the apple pie filling up if you prefer to warm it up before serving, but it is completely cooked as is. I can’t be the only one that eats pie filling straight out of the can?!? Or am I?
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More amazing snickerdoodle recipes:
- Best Snickerdoodle Recipe
- Caramel Apple Snickerdoodles
- Snickerdoodle Apple Cobbler
- Cinnamon Roll Snickerdoodles
- Peach Snickerdoodles
- Frosted Snickerdoodles
- Apple Cider Snickerdoodles
- Snickerdoodle Apple Pie
- Apple Snickerdoodles
- Snickerdoodle Cookie Bars
- Big Fat Snickerdoodle Cookies
Snickerdoodle Apple Pie Cookie Cups combine two favorite desserts in a bite sized treat that is full of cinnamon and apple pie filling!
Sandi says
My kids have been asking me to make apple pie lately. I like this version because they are perfectly bite-sized!
April says
These are great, like little mini apple pies! I think you’re right about the peach, I bet that would taste PHENOMENAL!
linda gullion says
this snickerdoodle apple cups look yummy and also do you have peach pie recipe ?thanks
Dawn Smith says
How many does this make
Nellie says
This recipe makes 36 cookie cups – enjoy!
Vicki says
I got 54 using the Pampered Chef small/tablespoon scoop
Denay DeGuzman says
These snickerdoodle apple pie cookie cups were so darn fun to make! And the taste? Super scrumptious!
Amy says
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.
Jenn says
I’m about to eat my keyboard right now OMG! Totally drool-worthy recipe!!!
April Wheeler says
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
Nellie says
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.
Steve-Annie says
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.
Rosemarie Bernhagen says
going to make these for coffee time at church will try the peach aslo
Susie says
These need refrigerated ?
Jessica says
Yes, I’d refrigerate any leftovers Susie!
Dolores says
Do they need to be refrigerated?
How many does the recipe make?
Valerie Simon says
So, you do not heat up the pie filling?? ????
Nellie says
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!
Paula Maggard says
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!!
Jessica says
Glad you enjoyed them Paula!!
gerald zoromski says
How do you store them and for how long do they keep?
Nellie says
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.
Sheila R Flanigan says
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!
Nellie says
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!
Nathaly says
Hi, can these be frozen once completed?
Nellie says
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!
Theresa says
Hi Ladies , how do you think Pumpkin filling would taste ?
mary says
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.
sandy hunt says
make as pudding
Michele Senesy says
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.
Nellie says
Absolutely! Just add the filling right before serving!
PD says
Don’t bake them again after you put in the apples?
Nellie says
Nope, you just add the pie filling and then serve. Pre-made pie filling is already baked -easy peasy!
Sharon Crandall says
Do you have a recipe for fresh apple pie filling? I don’t like the canned.
Laura Garnaat says
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.
Sherie says
Have you tried freezing these?