Ingredients
Scale
Apple Filling:
- 1 cup (243 g) apple pie filling, homemade or canned, finely chopped
Snickerdoodle Cookie Dough:
- 1 cup (2 sticks / 227 g) unsalted butter, softened
- 1 ½ cups (300 g) granulated sugar
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
- 2 ¾ cups (352 g) all-purpose flour
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
Cinnamon Sugar Coating:
- 3 tablespoons granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat and Prep: Start by preheating your oven to 375°F (190°C). Line your baking sheets with parchment paper to prevent sticking and make cleanup a breeze.
- Cream the Butter and Sugar: In a stand mixer, blend softened butter and sugar until the mixture is light, fluffy, and dreamy. This step is crucial for achieving a soft, chewy cookie.
- Add Wet Ingredients: One at a time, add the eggs, mixing well after each addition. Stir in the vanilla extract for that rich, fragrant touch.
- Incorporate Dry Ingredients: Gradually mix in the flour, cream of tartar, baking soda, and a pinch of salt. Don’t overmix—stop when everything just comes together.
- Form the Cookies: Scoop out about two tablespoons of dough, flatten slightly, and add a small spoonful of apple filling in the center. Wrap the dough around the filling, sealing it completely into a ball.
- Coat in Cinnamon Sugar: In a separate bowl, mix granulated sugar and cinnamon. Roll each dough ball in this mixture until fully coated.
- Bake to Perfection: Place the cookie dough balls two inches apart on the prepared baking sheets. Bake for 14–16 minutes or until the edges turn golden. Let them cool on the sheet for a few minutes before transferring to a wire rack.
Notes
- Homemade Apple Pie Filling: If you have the time, making your own apple pie filling can elevate these cookies. Use tart apples like Granny Smith for the best results.
- Avoid Overfilling: While it’s tempting to stuff in extra filling, too much can cause the cookies to break open while baking.
- Chill the Dough: If your dough feels too sticky to handle, pop it in the fridge for 20–30 minutes.
- Even Baking: Rotate your baking sheets halfway through to ensure all cookies bake evenly.
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150kcal
- Sugar: 12g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg