SNICKERDOODLE APPLE

PIE COOKIE CUPS

Snickerdoodle Apple Pie Cookie Cups combine two favorite desserts in a
bite sized treat that is full of cinnamon and apple pie filling!

Snickerdoodle Apple Pie Cookie Cups are one of my absolute favorite fall
desserts. Actually, who am I kidding? This is actually one of my favorite
desserts all year long! Call them cookies, or call them pies? Either way,
they are absolutely delicious and they come together so easily too! Apple
Pie is such a classic dessert but I just don’t really love pie crust so I
decided to try something different for the “crust” of these little pies.
Apples and cinnamon just go together so wonderfully so I decided to use
my favorite Snickerdoodle cookie recipe as the base.

I used a can of apple pie filling from the store, but you can use a
homemade variety and you could even use another flavor too! I think
apple goes the best with the cinnamon, but I think a peach filling would
be amazing too…hmmm, I think I’ll have to try that sometime soon!

SNICKERDOODLE APPLE PIE COOKIE

CUPS
 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
TOPPING

 1/4 cup sugar

 1 tsp cinnamon

1. Make the topping by mixing the sugar and cinnamon together.

Set aside.
2. Cream the butter and sugar together until fluffy (1-2 minutes)
with an electric mixer. Mix in the egg and vanilla and set aside.
3. 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.
4. 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.
5. Bake for about 12 minutes at 350 degrees 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 seems too big, try a 1/2 or 3/4 tablespoon size.)
6. 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.
7. 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.