Apple Pie Snickerdoodles


  • 2 Granny Smith apples
  • 2 Honeycrisp apples
  • 1 tablespoon butter
  • 3 tablespoons light brown sugar
  • 2 tablespoons cinnamon, divided use
  • ¼ teaspoon kosher salt
  • 2 tablespoons cornstarch
  • 1 tablespoon water
  • 2½ cups flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 8 ounces unsalted butter, softened
  • 1¾ cups sugar, divided use
  • ½ teaspoon vanilla
  • 2 eggs at room temperature


Peel, core and dice apples. Melt butter in saucepan, add apples, brown sugar, 1½ teaspoons cinnamon and salt. Cook on low until the apples are soft. Combine cornstarch with water and stir into apples until thick and bubbly, about 2 to 3 minutes. Cool and refrigerate. 

Whisk together the flour, cream of tartar, baking soda and salt; set aside. Cream butter and 1½ cups sugar until light and fluffy. Beat in vanilla and eggs. Stir in flour mixture. Chill 30 minutes. Combine remaining sugar and cinnamon.

Shape dough by heaping a tablespoon into a ball. Flatten and place a teaspoon of the chilled apple mixture into the cookie. Gently wrap the dough around the filling, then roll the ball in the cinnamon sugar mixture. Bake on parchment-lined baking sheets 8 to 10 minutes until cookies are slightly puffy and set in the center. Makes 3 dozen cookies.