Snickerdoodle Apple Pie Cookie Cups start with a buttery cinnamon-sugar cookie dough flavored with vanilla & cinnamon. Each cup is filled with sweet apple pie filling for a warm, cozy bite-sized dessert!
These easy snickerdoodle cookie recipe is the kind of dessert that disappear fast for a reason—soft, chewy cinnamon-sugar cookies baked into perfect little cups and filled with warm apple pie filling. What makes them different is the snickerdoodle base, which gives you that cozy, spiced flavor instead of a traditional pie crust, making every bite richer and more interesting. Stick around for this one… it’s simple, crowd-pleasing, and just a little bit addictive in the best way.
Recipe Highlights
- So easy to make! Start with snickerdoodle cookie dough, scoop into a mini muffin tin, bake, then fill each cup with apple pie filling. That’s it!
- Easy to customize. Swap in any cookie dough or pie filling—sugar cookie + cherry, snickerdoodle + peach, and so many more combos.
- Perfect for serving. These bite-sized cookie cups are adorable, neatly portioned, and easy to grab from a platter—no slicing or mess at the party.
Ingredients for Easy Snickerdoodle Cookies
Butter & sugar: Butter creates a rich, tender cookie base, while granulated sugar adds sweetness and helps give the edges a light crisp.
Egg: The egg binds the dough together and helps give the cookie cups structure.
Vanilla: Vanilla adds warm, sweet depth that enhances the overall flavor.
Flour: All-purpose flour provides the structure that holds each cookie cup in place.
Cream of tartar, baking soda, cinnamon & salt: Cream of tartar and baking soda work together for a soft, chewy texture, cinnamon delivers the signature snickerdoodle spice, and salt balances and enhances the sweetness.
Cinnamon & sugar coating: This coating adds the classic snickerdoodle sparkle and a boost of warm cinnamon flavor on the outside.
Apple pie filling: Sweet, spiced apple pie filling creates the gooey center that transforms each cookie cup into a mini apple pie. You can also make your own apple pie filling if you prefer!
Tips for making Apple Pie Cookie Cups
Full instructions in the recipe card below, but here are a few tips you won’t want to miss!
- Don’t skip the immediate press after baking. Right when the cookie cups come out of the oven, press down the centers while they’re still soft—this is what creates the perfect “cup” shape for holding the filling later.
- Chop the apple pie filling. Store-bought filling works great, but chopping the apples into smaller pieces helps them sit neatly in the cookie cups and gives you a better apple-to-cookie ratio in every bite.
- Grease the pan really well. Even nonstick mini muffin pans can stick with this dough, so a generous coating (or baking spray with flour) helps the cookie cups release cleanly without breaking.
How long are these Snickerdoodle Cookies good for?
These cookie cups are best enjoyed fresh but will stay good for about 3–4 days when stored in an airtight container at room temperature or in the refrigerator. For best texture, store the cookie cups and apple pie filling separately if possible, then fill just before serving.
Yes, you can freeze them—freeze the baked, unfilled cookie cups for up to 2 months. Thaw at room temperature, then warm slightly if you want that fresh-baked softness before adding the apple filling.
Can I use homemade apple pie filling instead of canned?
Yes! Homemade filling works great and can even taste fresher and less sweet. Just make sure to chop the apples small so they fit neatly into the cookie cups.
Do I have to use cream of tartar?
Cream of tartar is key for that classic snickerdoodle texture and slight tang. If you skip it, the cookies will still work, but they’ll be a bit more like standard sugar cookies.
Can I make these ahead of time?
Yes—bake the cookie cups a day or two in advance and store them in an airtight container. Add the apple pie filling right before serving for the best texture.
Why did my cookie cups stick to the pan?
They likely needed more greasing or didn’t cool long enough before removing. Let them sit a few minutes, then gently loosen with a knife before lifting out.
Do I need to bake the apple pie filling?
No—store-bought and homemade apple pie filling are already fully cooked, so there’s no need to bake it again once added to the cookie cups. If you prefer, you can warm it slightly before serving, but it’s perfectly fine as-is. And honestly… spooning it straight from the can might be more common than we’d like to admit.
Enjoy more of our favorite sugar cookie recipes here:
- These Cream Cheese Sugar Cookies are the kind you make once and suddenly every other sugar cookie feels a little disappointing. They stay pillowy for days thanks to a simple cream cheese trick!
- Frosted Lemon Sugar Cookies are bright, soft, and bursting with fresh lemon flavor from real juice and zest baked right into the dough.
- Our Buttermilk Sugar Cookies result in ultra soft, tender, and melt-in-your-mouth good with a subtle tang that sets them apart from the usual sugar cookie. Bakery-style treats that disappear fast.
- Starting with a simple cookie mix and Jello, these Easy Jello Cookies come together fast and bake into soft, chewy, bakery-style treats.
- All Butter Sugar Cookies have the classic buttery flavor that makes simple cookies feel extra special. Topped with a smooth vanilla frosting, they’re an easy, bakery-style treat made from pantry staples.
- This Sugar Cookie in a Mug is warm, soft, and ready in minutes for when a cookie craving hits hard but a whole batch feels like too much effort.
These Snickerdoodle Apple Pie Cookie Cups bring together soft cinnamon-sugar cookies and gooey apple pie filling for a cozy, bite-sized dessert that feels straight out of a bakery. Every cup is warm, sweet, and just the right mix of chewy cookie and spiced apple 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?