Snickerdoodle Apple Pie Cookie Cups

4.83 from 23 votes

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!

Prep Time10

Cook Time12

Total Time32

Course: Cookie Cups, Cookies, Dessert

Cuisine: American

Keyword: Snickerdoodle Apple Pie Cookie Cups

Servings: servings

Calories: 136kcal

Author: Jessica & Nellie

Ingredients

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