SNICKERDOODLE APPLE PIE COOKIE CUPS

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.

Snickerdoodle Apple Pie Cookie Cups

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!

4.83 from 23 votes

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Course: Cookie Cups, Cookies, Dessert

Cuisine: American

Keyword: Snickerdoodle Apple Pie Cookie Cups

Prep Time: 10 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 32 minutes minutes

Servings: 36 servings

Calories: 136kcal

Author: Jessica & Nellie

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Ingredients 

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• 1 cup unsalted butter softened to room temperature
• 1 ⅓ cup sugar
• 1 egg
• 2 tsp vanilla extract
• 3 cups flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• 2 ½ tsp cinnamon
• ½ tsp salt
• 20 oz can apple pie filling

Topping

• ¼ cup sugar
• 1 tsp cinnamon

Instructions

• Preheat oven to 350°.
• Make the topping by mixing the sugar and cinnamon together, set it aside.
• In a large bowl cream the butter and sugar together until fluffy (1-2 minutes) with an electric mixer. Mix in the egg and vanilla, then 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 is too big, try a ½ or ¾ tablespoon.
• 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. Serve & enjoy!

Video

Notes

These cookie cups will keep for 3–4 days in an airtight container at room temp or in the fridge. For best texture, store the cookie cups and apple filling separately and assemble before serving.

You can also freeze the baked, unfilled cookie cups for up to 2 months—just thaw at room temp and warm slightly before filling.

Nutrition

Calories: 136kcal | Carbohydrates: 21g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 73mg | Potassium: 50mg | Fiber: 1g | Sugar: 11g | Vitamin A: 169IU | Vitamin C: 0.3mg | Calcium: 6mg | Iron: 1mg

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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.

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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.