It’s March 14.
3.14
Pi day
Pie Day!!!
We ended up getting a big bag of apples through a fundraiser at church. I’m not really an apple-a-day-keeps-the-doctor-away person, so I needed to find a way to use up these apples and since it’s Pie Day, what better way to put these apples to use? It’s like the perfect storm.
I make an Apple Pie cupcake that is to die for, and even sitting here writing this I can taste it. Oh man. Now I’m regretting not making it. Hahaha! Anyway – I wanted to do something different, so I decided to put that on the list for later.
A straight up apple pie was also a thought. Or maybe even a little mini apple pie tart or something.
However, since an apple pie is a little boring (don’t come at me – apple pies are the best thing ever – just a little boring) I thought an apple pie cookie would be fabulous. And what better cookie base than a snickerdoodle?
This cookie recipe was so predictable. Ha! I knew it was going to be a mess trying to roll them, I knew they would bake up huge, and I knew they would be fabulous. And I wasn’t wrong. I mean, look.
So here was my experience documented in pictures. 😊
I started off peeling and chopping my apple. Yes. I only used ONE apple. Hahahah! That didn’t really accomplish my goal of using up the many apples I have, but I don’t care. I just need these cookies in my life.
I love making this apple pie filling, and I really think I do it differently every time. I tried to follow a recipe for the blog’s sake, but I couldn’t. So when I typed in the recipe below, I typed it in how I made it this time.
My favorite part is adding the cornstarch mixture. I’m not sure if it’s because of the color contrast and how pretty it is, or if it’s because how much it changes the whole consistency. Idk, but it’s my favorite step.
And look how great this is! It’s so perfect, and I know at this point these cookies are going to be so amazingly good! That filling is going to have the perfect amount of ooze and goo.
The next few parts I didn’t (couldn’t) take pictures of because my hands were so incredibly messy. Remember how I told you I knew they would be messy? Well, they were. But they ended up worth it.
Ready?
Oh. Man.
I would make these again in a heart beat. I might chill the dough next time though and see if that makes it a little less messy. I don’t want to add flour because I don’t want them to be tough. Or, I might just embrace the messy and go for it.
Apple Pie Stuffed Snickerdoodle Cookies
Apple Pie Stuffed Snickerdoodle Cookies
Ingredients
- 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 and Sugar mixture
- 3 tablespoons granulated sugar
- 1 tablespoon ground cinnamon
Apple Pie Filling
- 1 Medium apple peeled, cored, and sliced
- 1 1/2 tablespoons water
- 2 tablespoons unsalted butter room temperature
- 1/2 cup granulated sugar
- 3 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1 1/2 tablespoons cornstarch
Instructions
Apple pie filling
- In a medium saucepan over medium-high heat, combine everything but the cornstarch and butter. Cook for 6 minutes, stirring occasionally. Add the butter and allow to melt.
- In a separate bowl, whisk together the cornstarch and an additional 3/4 cup water.
- Whisk into apple mixture. Stir constantly for 2 minutes, or until the sauce thickens.
- Remove from heat and allow the filling to cool.
Cookie Dough
- Preheat oven to 375°F. Line baking sheets with parchment paper. Set aside.
- In the bowl of a stand mixer with a paddle attachment on medium speed, cream together butter and sugar until fully incorporated.
- Add eggs one at a time, fully incorporating between each addition. Then, add vanilla.
- With the mixer on low, gradually add the flour, cream of tartar, soda, and salt. Mix until just combined.
Assembly
- Using a large scoop, scoop out the cookie dough onto a baking sheet. Flatten slightly. Place 2 teaspoons of apple pie filling in the middle of the dough. Bring the dough up around the apple pie filling, completely covering the filling, forming a ball.
- This is easier if you slightly wet your hands.
Cinnamon Sugar
- Mix the sugar and cinnamon together in a shallow bowl.
Roll and Bake
- Roll the cookie balls in the cinnamon-sugar mixture. Place 2 inches apart on the prepared baking sheets.
- Bake for 14-16 minutes. After baking, carefully transfer the cookies to a wire rack to cool.