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Snickerdoodle Apple Pie Cookie Cups Recipe

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This recipe for Snickerdoodle Apple Pie Cookie Cups is from Bethel Mennonite Church Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup butter – room temperature
1 1/3 cups sugar
1 egg
2 tsp vanilla
3 cups flour
2 tsp cream of tarter
1 tsp baking soda
2 tsp cinnamon
½ tsp salt
1 can apple pie filling

Topping:
¼ cup sugar
1 tsp cinnamon
Directions:
Directions:
Cream butter and sugar together till fluffy – 1-2 minutes. Mix in egg and vanilla. Add flour, cream of tarter, baking soda, cinnamon and salt. Slowly mix in the dry ingredients till well combined.

Using a tablespoon cookie scoop, scoop out the dough into 36 balls. Roll each ball in the cinnamon/sugar mixture and then place each ball into a well-greased mini muffin pan.

Bake for about 12 minutes at 350 degrees or until the edges turn slightly brown. Immediately after removing from oven, make an indention in the top of each cookie by pressing the back of a tablespoon into each cookie cup. (If a tablespoon seems too big, try a ½ or ¾ tablespoon size.)

After cooling for 3-5 minutes, use a knife to gently pop out each cookie cup and then place on a wire rack to cool.

Prepare apple pie filling by chopping up the apples in the filling into small pieces. Use a tablespoon sized cookie scoop to scoop the pie filling into each of the cookie cups. If desired, sprinkle some of the remaining cinnamon/sugar mixture on the top of the pie filling.

 

 

 

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