American Apple Pie Filled Snickerdoodle Sensations
Love cinnamon? Love Apple Pie? Love snickerdoodles? Then this combination will knock your socks off!
Ingredients
Cookie Dough
- 2 1/2 Cups Flour (All Purpose)
- 2 tsp Cream of Tartar
- 1 tsp Baking Soda
- 1/2 tsp Salt (Fine/Iodized)
- 1/2 tsp Cinnamon
- 2 Sticks Butter 1 Cup
- 1 1/2 Cups Granulated Sugar
- 1 Large Egg
- 1 Large Egg Yolk
- 1/2 tsp Vanilla Extract
Apple Pie Filling
- 2 1/2 cups Granny Smith Apples x two Peeled and chopped into small chunks
- 1 Fresh Lemon
- 1/4 cup Light Brown Sugar
- 1/4 cup Granulated Sugar
- 2 tbsp Corn Starch
- 1/2 tsp Ground Cinnamon
- 1/8 tsp Ground Nutmeg
- 1/8 tsp Iodized Salt (Fine)
- 2 cups Water
Cookie Topping
- 1/4 Cup Granulated Sugar
- 1 tbsp Cinnamon
Instructions
Cookie Dough
- In a medium bowl add the flour, cream of tartar, baking soda, salt and 1/2 tsp cinnamon. set aside.
- Make brown butter: Melt butter in a small saucepan over medium high heat. Once the butter starts to foam, whisk continuously. Once the butter begins turning brown, remove from the heat and immediately transfer it to another heat safe bowl to cool. Let cool for approximately 10 minutes.
- In a large mixing bowl, mix the butter with the granulated sugar thoroughly.
- Add the egg, the egg yolk and the vanilla to the butter and sugar mixture and beat until well combined and smooth.
- Add the dry ingredients from the medium bowl gradually until well combined.
- Roll the cookie dough into a ball and wrap tightly with Saran Wrap. It is recommended to chill for a few hours in the refrigerator but if pinched for time, place in the freezer for 30 minutes. If using freezer method, let thaw for five minutes.
Apple Pie Filling
- Peel and chop apples into small chunks. Cut the lemon in half and squeeze the juice over the chopped apples (no seeds please). Set aside
- Combine all other Apple Pie Filling ingredients into a saucepan adding the water last. Mix together. Bring the mixture to a boil while stirring for one minute.
- Add the chopped apples and bring to another boil. Reduce heat and simmer for approximately 10 minutes or until tender.
- Cool completely to allow the filling to set up before filling the cookies.
Assembling the Cookies & Filling
- Preheat oven to 375F fifteen minutes prior to baking and remove cookie dough from refrigerator to thaw for 5 minutes.
- Cover two baking sheets with parchment paper.
- In a small bowl combine the sugar and cinnamon for the cookie topping.
- Roll about a tbsp of cookie dough into a ball and then form into a bowl shape. Fill with Apple Pie filling (do not overflow).
- Roll about another tbsp of cookie dough into a ball and then flatten. Place on top of dough bowl with filling. Fold over to form a ball and lightly pinch any creases.
- Roll the cookie dough in the sugar and cinnamon topping and place on large baking sheet (No more than six cookies per sheet). Form rows of two cookies leaving enough space so they do not overlap.
Cooking Instruction
- Bake for four minutes and then rotate baking sheet a half turn.
- Bake for another 4 to 5 minutes.
- Remove and let cool on baking sheet for 5 minutes and then transfer to a wire rack to cool completely.
- Note: while one baking sheet is in the oven, prep another baking sheet to immediately put another batch in oven!
- P.S. They taste better when served warm!
Notes
Save remaining apple pie filling in the refrigerator to use on vanilla ice-cream or whatever you choose!