Best 8 Apple Pie Snickerdoodles Recipes

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Envision the delectable aroma of warm cinnamon and nutmeg harmonizing with the sweet fragrance of ripe apples, all enveloped in a tender embrace of soft and chewy snickerdoodles. This culinary masterpiece, known as apple pie snickerdoodles, promises a blissful symphony of flavors that will tantalize your taste buds and transport you to a realm of pure culinary bliss. Whether you are a seasoned baker or a novice in the kitchen, this article will guide you through the magical process of creating these heavenly treats, ensuring that every bite is an unforgettable experience.

Check out the recipes below so you can choose the best recipe for yourself!

SNICKERDOODLE-CRUSTED APPLE PIE



Snickerdoodle-Crusted Apple Pie image

What happens when you combine two of our favorite things into one pie? Magic. Buttery cookie crumbs scented with cinnamon act as both crust and crumble topping, making this an easy and delicious dessert option for your Thanksgiving table.

Provided by Ashley Baron Rodriguez

Categories     Desserts     Pies     Apple Pie Recipes

Time 2h35m

Yield 8

Number Of Ingredients 13

2 ½ cups all-purpose flour
6 tablespoons white sugar, divided
2 teaspoons ground cinnamon, divided
1 ½ teaspoons salt
1 teaspoon cream of tartar
¾ cup unsalted butter, melted
1 tablespoon apple cider vinegar
1 tablespoon water
5 Granny Smith apples - peeled, cored, and sliced
½ cup white sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
¼ teaspoon sea salt

Steps:

  • Preheat oven to 425 degrees F (220 degrees C); position rack in the bottom third of oven.
  • Whisk 2 1/2 cups flour, 2 tablespoons sugar, 1 teaspoon cinnamon, 1 1/2 teaspoons salt, and cream of tartar in a large bowl. Drizzle in butter. Stir crust mixture until just combined and crumbly.
  • Transfer 1 1/4 cups of crust mixture into a separate bowl; add the remaining 1/4 cup sugar and 1 teaspoon cinnamon. Knead with your fingertips until well combined but still crumbly. Cover with plastic wrap; freeze crumb topping until ready to use.
  • Pour vinegar and water into the remaining crust mixture. Mix to form a dough; transfer to a lightly floured work surface and knead until smooth. Press dough onto the bottom and sides of a pie plate using a flat-bottomed measuring cup to make the bottom crust. Crimp edges with a lightly floured fork. Freeze until ready to use.
  • Toss apples, 1/2 cup sugar, 3 tablespoons flour, 1 teaspoon cinnamon, and sea salt together in a large bowl. Pile over the bottom crust and cover with the crumb topping.
  • Bake on the bottom rack of the preheated oven until lightly browned, about 20 minutes.
  • Reduce oven temperature to 350 degrees F (174 degrees C). Turn pie and continue baking, covering crust aluminum foil or a pie shield halfway through, until crust is golden brown, about 50 minutes. Cool on a wire rack before slicing, about 1 hour.

Nutrition Facts : Calories 431.5 calories, Carbohydrate 65.6 g, Cholesterol 45.8 mg, Fat 17.7 g, Fiber 3.2 g, Protein 4.8 g, SaturatedFat 11 g, Sodium 495.5 mg, Sugar 30.9 g

APPLE PIE SNICKERDOODLES



Apple Pie Snickerdoodles image

An amazing cookie with all the flavors of an apple pie.

Provided by Jenn

Number Of Ingredients 14

1/2 cup butter flavored shortening
1/2 cup butter - softened
1 1/2 cups sugar
2 eggs
1 T vanilla
2 t cream of tartar
2 3/4 cup flour
1 tsp. baking soda
1/4 tsp. salt
1 1/2 t pumpkin pie spice
1 cup chopped dried apples
3 T sugar
1 1/2 t cinnamon
1 1/2 t pumpkin pie spice

Steps:

  • 1. Preheat oven to 400 degrees. Cream together shortening, butter and sugar. Add eggs and vanilla and blend thoroughly.
  • 2. In a separate bowl, sift together cream of tartar, flour, baking soda, salt and pumpkin pie spice. Gradually add to wet ingredients until well combined. Add in dried apples and mix thoroughly.
  • 3. In a small bowl, mix together sugar, cinnamon and pumpkin pie spice. Form dough into 1" balls and roll in sugar mixture.
  • 4. Place 2" apart on baking sheets lined with parchment paper. Bake for 8-10 minutes.

APPLE PIE SNICKERDOODLES



Apple Pie Snickerdoodles image

These cookies are an irresistible combination of two classic sweet treats! Lots of juicy apples, plenty of cozy cinnamon, perfectly chewy cookies... What's not to love?? The cookies will keep for at least 4 days if stored in an airtight container at room temperature or at least a week if stored in an airtight container in the refrigerator.

Yield 24 cookies

Number Of Ingredients 14

for the cookies
2 cups (240g) finely diced apple
2 ½ teaspoons ground cinnamon, divided
2 cups (240g) white whole wheat flour or gluten-free* flour (measured like this)
1 ½ tsp baking powder
1 tsp cornstarch
½ tsp salt
4 tbsp (56g) unsalted butter or coconut oil, melted and cooled slightly
2 large eggs, room temperature
1 tbsp (15mL) vanilla extract
1 cup (192g) coconut sugar
for the coating
6 tbsp (72g) coconut sugar
1 tsp ground cinnamon

Steps:

  • To prepare the apples, lightly coat a medium pan with nonstick cooking spray, and briefly preheat over medium heat. Add the apples and sprinkle with ½ teaspoon cinnamon. Cook, stirring frequently, for 4-6 minutes or until the apples have softened and the juice appears to have evaporated from the pan. Let the apples cool completely.
  • To prepare the cookies, whisk together the flour, remaining 2 teaspoons of cinnamon, baking powder, cornstarch, and salt in a medium bowl. Whisk together the butter, eggs, and vanilla in a separate bowl. Stir in the coconut sugar. Add in the flour mixture, stirring just until incorporated. Fold in the cooled apples. If too sticky to roll, chill the cookie dough for 30 minutes.
  • To prepare the coating, stir together the coconut sugar and cinnamon in a small bowl.
  • Preheat the oven to 350°F, and line two baking sheets with silicone baking mats or parchment paper.
  • Roll the dough into 24 spheres, and place onto the prepared baking sheets. (If the dough is sticky, use a spoon and spatula to drop it into rounded scoops onto the baking sheets instead.) Working with one sphere at a time, drop it into the cinnamon mixture, and roll it around until it's completely coated. Place the sphere back onto the baking sheet, and repeat with the remaining dough.
  • Flatten each sphere to about half of its original height. Sprinkle the tops with a little more of the cinnamon mixture, if desired. Bake at 350°F for 10-13 minutes. Cool on the baking sheets for 10 minutes before transferring to a wire rack.

APPLE PIE SNICKERDOODLES



Apple Pie Snickerdoodles image

Cookies are a favorite around Lane's all year not just at the Holidays. We took our Apple Pie dessert seasoning and made our version of snickerdoodles! They are delicious and worth a try. These are also fun to make with the kiddos. This recipe makes two batches and trust us, you're gonna need that many. They disappear quickly!

Provided by Lane's BBQ

Categories     

Cookies / Dessert

Time 55m

Yield 6-12

Number Of Ingredients 9

1/4 cup Lane's Apple Pie Rub
1 cup butter (softened)
1 cup sugar
2 tsp vanilla
2 1/2 cups all purpose flour
2 eggs
1 1/2 tsp cream of tartar
1/2 tsp baking soda
pinch of salt

Steps:

  • In a large bowl cream together butter, sugar, and 1/4 cup apple pie seasoning until it reaches a smooth consistency. You can use a stand mixer if you have one. (Make sure your butter is room temp.)
  • Add eggs and vanilla and mix. Then add cream of tartar, flour, baking soda, and salt. Mix and cover the bowl or wrap dough and chill in the refrigerator for 30 minutes. 
  • Preheat oven to 350. Get a small plate and add 2 tablespoons of Apple Pie Rub. 
  • Scoop out dough roughly 1 inch size and roll into a ball.  Roll each ball into the Apple Pie rub and then place on a baking sheet lined with parchment paper about 2 inches apart. Continue until all dough is gone. You should have enough to do two batches. 
  • Bake for 9 - 11 minutes. Let fully cool and enjoy. 

Nutrition Facts : ServingSize 6-12, Calories 240

APPLE SNICKERDOODLE DUMP CAKE



Apple Snickerdoodle Dump Cake image

With an apple farm just down the road, I'm always looking for creative ways to use up those bushels. We love this cozy cake with caramel drizzle and a scoop of vanilla or cinnamon ice cream. -Rachel Garcia, Colorado Springs, Colorado

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 10 servings.

Number Of Ingredients 8

6 cups sliced, peeled tart apple (about 8 medium)
1/3 cup packed brown sugar
1/4 cup sugar
1/4 cup orange juice
1 tablespoon lemon juice
1 package (17.9 ounces) snickerdoodle cookie mix
1/2 cup butter, melted
1 cup coarsely chopped pecans or walnuts

Steps:

  • Preheat oven to 350°. Toss apples with sugars and fruit juices; spread into a greased 11x7-in. baking dish., Place cookie mix in a bowl; stir in contents of cinnamon-sugar packet. Sprinkle over apples. Drizzle with butter. Top with pecans., Bake until golden brown and apples are tender, 35-40 minutes. Serve warm.

Nutrition Facts : Calories 475 calories, Fat 23g fat (7g saturated fat), Cholesterol 24mg cholesterol, Sodium 193mg sodium, Carbohydrate 67g carbohydrate (48g sugars, Fiber 3g fiber), Protein 3g protein.

APPLE PIE SNICKERDOODLE COOKIE BARS RECIPE - (4.2/5)



Apple Pie Snickerdoodle Cookie Bars Recipe - (4.2/5) image

Provided by Snootie

Number Of Ingredients 3

1 (16.5-ounce) can Pillsbury refrigerated sugar cookie dough
1 (20-ounce) can apple pie filling
Cinnamon sugar (1/4 cup of granulated sugar & 4 teaspoons of ground cinnamon)

Steps:

  • Press 2/3 of the cookie dough into the bottom of an 8x8-inch or 9x9-inch baking pan. Sprinkle with 2/3 of the cinnamon sugar. Spread the apple pie filling over the cookie base. Take small amounts of the remaining cookie dough, flatten it slightly and place over the pie filling. It will not cover the pie filling completely. Sprinkle with the remaining cinnamon sugar mixture. Bake in a 350°F oven until the cookie dough is baked, mine took about 35 to 40 minutes. Allow bars to cool and cut into squares.

SNICKERDOODLE APPLE COBBLER



Snickerdoodle Apple Cobbler image

Cinnamon, sugar and apples are about as autumnal as a dessert can get. So why not combine everyone's favorite cinnamon-sugar cookie, snickerdoodles, with apple cobbler? That was the thought that inspired this easy, crowd-size dessert, and thanks to the Betty Crocker Test Kitchens, this mashup works like a charm. The cookie dough crust bakes up cobbler style with a slight chewy top, fluffy center and a perfectly caramely bottom where the spiced apple mixture melds with the crust. So, you end up with deluxe apple cobbler topped with a snickerdoodle cookie crust. The only thing this dessert for 12 really needs is a big scoop of vanilla ice cream on top! Serve this warm from the oven, so your ice cream gets a little bit melty, and don't be surprised if someone tries to lick their plate clean.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 12

Number Of Ingredients 11

1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
1/2 cup butter, softened
1 egg
5 teaspoons sugar
3/4 teaspoon ground cinnamon
10 cups sliced peeled apples (10 medium)
1/2 cup sugar
3 tablespoons Gold Medal™ all-purpose flour
1 teaspoon ground cinnamon
2 teaspoons lemon juice
Vanilla ice cream or sweetened whipped cream

Steps:

  • Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In large bowl, stir cookie mix, softened butter and egg with spoon until soft dough forms. In small bowl, mix 5 teaspoons sugar and 3/4 teaspoon cinnamon until blended. Set aside.
  • In another large bowl, stir Filling ingredients until well coated. Spread evenly in baking dish. Drop dough by rounded tablespoonfuls evenly over filling (some apple slices will show). Sprinkle sugar-cinnamon mixture on top.
  • Bake 30 to 34 minutes or until cookies are golden brown and edges of fruit filling are bubbly. Cool 10 minutes before serving. Serve with ice cream or sweetened whipped cream.

Nutrition Facts : Calories 330, Carbohydrate 57 g, Cholesterol 35 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 6 g, ServingSize 3/4 Cup, Sodium 190 mg, Sugar 39 g, TransFat 0 g

APPLE BUTTER SNICKERDOODLES



Apple Butter Snickerdoodles image

These snickerdoodle cookies have a hint of apple butter for a different take on the classic favorite.

Provided by Kim

Categories     Snickerdoodles

Time 2h30m

Yield 46

Number Of Ingredients 12

2 ¾ cups all-purpose flour
½ teaspoon cream of tartar
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 ¾ cups white sugar, divided
½ cup unsalted butter, softened
1 large egg, at room temperature
½ teaspoon vanilla extract
¾ cup apple butter
2 tablespoons ground cinnamon

Steps:

  • Whisk together flour, cream of tartar, baking soda, salt, 1/4 teaspoon cinnamon, and nutmeg in a medium bowl until combined.
  • Mix together butter and 1 1/2 cups sugar in a large bowl until thoroughly combined. Stir in egg and vanilla until incorporated. Add apple butter and mix until combined. Pour in 1/2 of the dry ingredients and mix until just combined. Add remaining dry ingredients and mix just until no dry clumps of flour remain. Cover bowl and refrigerate for at least 2 hours, or up to 24 hours.
  • Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
  • Mix together remaining 1/4 cup sugar and 2 tablespoons cinnamon in a shallow bowl or pie pan. Drop tablespoon-sized pieces of dough into the cinnamon-sugar mixture and roll into balls, coating well. Place 1 inch apart on the prepared baking sheets.
  • Bake in the preheated oven until edges are just set, about 10 minutes. Allow cookies to cool on baking sheets for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 84.9 calories, Carbohydrate 15.6 g, Cholesterol 9.3 mg, Fat 2.2 g, Fiber 0.4 g, Protein 1 g, SaturatedFat 1.3 g, Sodium 41.6 mg, Sugar 9.3 g

Tips:

  • Use a combination of butter and shortening for a richer flavor and texture.
  • Chill the dough for at least 30 minutes before rolling and cutting to prevent the cookies from spreading too much.
  • If the dough is too sticky, add a little more flour, one tablespoon at a time, until it is no longer sticky.
  • Use a cookie scoop to drop the dough onto the prepared baking sheet to ensure uniform size and shape.
  • Bake the cookies until the edges are just beginning to brown and the centers are set.
  • Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  • Store the cookies in an airtight container at room temperature for up to 3 days, or freeze them for up to 2 months.

Conclusion:

Apple pie snickerdoodles are a delicious and easy-to-make treat that is perfect for any occasion. With their soft and chewy texture, sweet and tangy flavor, and irresistible cinnamon sugar coating, these cookies are sure to be a hit with everyone who tries them. So next time you're looking for a special dessert, give apple pie snickerdoodles a try. You won't be disappointed!

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