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Apple Pie Stuffed Snickerdoodle Cookies

A classic snickerdoodle cookie stuffed with decadent apple pie filling
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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.