I love snickerdoodles and when I came across a variation of the snickerdoodle recipe with apples? I was totally hooked. I made my own apple pie filling – canned a lot of it – and used the rest here. Delicious!
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 (chopped up fine) - I made my own!
- Topping:
- 1/4 cup sugar
- 1 tsp cinnamon
Instructions
- Make the topping by mixing the sugar and cinnamon together in a small bowl. Set aside.
- Cream the softened butter and sugar together with an electric mixer (I used a stand mixer) until light and fluffy. Stop mixer, add in the egg and vanilla and stir gently to combine. Set aside.
- In a medium 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 speed in the mixer until well combined but don't overmix!
- Use 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 11 minutes at 350 degrees or until the edges turn slightly golden brown. Immediately after removing from the oven, make a small indentation in the top of each cookie by pressing the back of a tablespoon into each cookie cup OR the backside of a small cookie scoop. Don't press too hard or you'll break the cookie.
- After cooling about 5 minutes, use a small butter knife to gently remove each cookie cup from the pan. Place on a wire rack to cool.
- I made my own filling, but you can use canned, just chop up to very small pieces! Use a small cookie scoop to scoop the pie filling into each of the cookie cups.
- I then sprinkled the leftover cinnamon - sugar mix over the top.
As always – enjoy!