Apple Pie Snickerdoodles 
Ingredients:
Cookie Dough:
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon salt
Apple Pie Filling:
2 cups finely diced apples (peeled)
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1 teaspoon lemon juice
Cinnamon-Sugar Coating:
1/4 cup granulated sugar
1 teaspoon ground cinnamon
Directions:
Prepare the apple filling: In a small saucepan, combine diced apples, sugar, cinnamon, nutmeg, and lemon juice. Cook over medium heat for 5–7 minutes until apples are soft. Remove from heat and let cool completely.
Make the cookie dough: In a large bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla, mixing until smooth.
In a separate bowl, whisk together flour, baking soda, cream of tartar, and salt. Gradually add dry ingredients to the wet mixture until combined.
Assemble the cookies: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Scoop 1 tablespoon of dough, flatten it in your palm, and add a small spoonful of apple pie filling in the center. Cover with another piece of dough, sealing the edges, and roll into a ball.
Roll each ball in the cinnamon-sugar coating and place 2 inches apart on the baking sheet.
Bake for 10–12 minutes, or until edges are golden brown. Cool on a wire rack and serve warm or at room temperature.
Prep Time: 20 minutes | Cooking Time: 12 minutes | Total Time: 32 minutes
Kcal: 220 kcal | Servings: 24 cookies
Tips:
Chill the dough for 30 minutes to make it easier to handle when stuffing.
Use honeycrisp or granny smith apples for the best flavor and texture.
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