Snickerdoodle Apple Pie Bites

Look, I get it. You want something warm, cinnamon-y, fall-tastic… but also something that doesn’t require pie crust origami, 6 hours of your life, or a second mortgage to buy specialty ingredients. Same.

That’s where these Snickerdoodle Apple Pie Bites come in. They’re like if your grandma’s apple pie had a spicy fling with your favorite soft cookie—and the result is this glorious, poppable dessert that tastes like a cozy hug in bite-size form.

They’re easy, they’re adorable, and they’ll vanish faster than you can say “what diet?”

Let’s get into it before I eat them all myself.

Why This Recipe is Awesome

Okay, besides the obvious “tiny apple pies = joy,” here’s why you need these in your life:

Super simple. No pie crust gymnastics. Just store-bought dough and boom.
Portable. Bake ’em, pack ’em, eat ’em in the car (not recommended, but totally doable).
Perfectly spiced. The snickerdoodle base + apple pie filling = fall flavor explosion.
Small batch or big batch? Your call. Double it or hoard it. I don’t judge.
Ridiculously cute. If desserts could flirt, these would be batting their buttery little eyelashes at you.

And bonus: they make your kitchen smell like an autumn candle factory. You’re welcome.

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Ingredients You’ll Need

Here’s what you’ll need to create these mini mouth miracles. Nothing fancy, and no need to channel your inner Martha.

For the snickerdoodle dough:

1 cup all-purpose flour
¼ tsp baking soda
¼ tsp cream of tartar (don’t skip it—this is what makes it a snickerdoodle, not just “sugar cookie who?”)
¼ tsp salt
½ cup unsalted butter (softened)
½ cup granulated sugar
1 egg yolk
½ tsp vanilla extract

For the cinnamon-sugar coating:

2 tbsp sugar
1 tsp cinnamon
(aka the magic dust)

For the apple pie filling:

1 medium apple (peeled and finely diced)
1 tbsp butter
1½ tbsp brown sugar
¼ tsp cinnamon
Tiny pinch of nutmeg (optional but adds a nice “oh hello, fall” vibe)

Step-by-Step Instructions

Let’s make these lil’ beauties happen.

1. Prep that filling

In a small saucepan, melt butter, then toss in apples, brown sugar, cinnamon, and nutmeg. Sauté over medium heat for about 4–5 minutes until the apples are soft and syrupy.
Cool completely before using (unless you enjoy lava-level mouth burns, in which case… live your truth).

2. Make the dough

In a bowl, mix flour, baking soda, cream of tartar, and salt.
In another bowl, beat butter and sugar until fluffy (you want “cloud-like,” not “meh”).
Add egg yolk and vanilla, then mix in the dry stuff.
Chill for 20–30 minutes. Or not. But chill = better texture. Your call.

3. Roll and coat

Scoop dough into small balls (about 1 tbsp each), roll them in the cinnamon-sugar mix, and place them into mini muffin tins. Press a small dent into each one with your thumb or a spoon to make room for that luscious filling.

4. Add apple goodness

Spoon a little bit of the cooled apple filling into each dough cup. Don’t overstuff—this isn’t a burrito.

5. Bake to golden perfection

Bake at 350°F for 10–12 minutes, or until the edges are set and lightly golden.
Let them cool in the tin for a few minutes before transferring to a wire rack (or your mouth).

Common Mistakes to Avoid

No shame here—just a few things to NOT do unless you want a mini meltdown (literally).

Overfilling the cups. Yes, the filling is tasty, but too much = overflow = sticky sad mess.
Using hot filling. It’ll melt your dough and your dreams.
Skipping the chill. Warm dough = spread city. We’re not making puddles here.
Forgetting the cinnamon-sugar coating. That’s like forgetting the sparkle on a unicorn.

Alternatives & Substitutions

Wanna make this your own? Go for it. Here’s how to mix things up without ruining the vibe:

Gluten-free? Use your fave GF flour blend. Bonus: less guilt, more bites.
No cream of tartar? Sub a splash of lemon juice for a similar tang.
Lazy mode? Use store-bought snickerdoodle dough. Ain’t nobody judging.
No apples? Use canned pie filling. Or try pears or peaches if you’re a rebel.
Add-ins? Sprinkle in some chopped pecans, a caramel drizzle, or even a chocolate chip or two. Get wild.

FAQ (Frequently Asked Questions)

Can I make these ahead of time?

Absolutely. They stay fresh for 2–3 days in an airtight container. But let’s be honest… they probably won’t last that long.

Can I freeze them?

Totally. Freeze them after baking, then just reheat in the oven for 5–7 minutes. Bam—fresh-baked vibes again.

Do I need to use a mini muffin tin?

You really should. Regular muffin tins = too much dough, not enough filling. Trust me, bite-size is the magic here.

Can I double this recipe?

Yes—and you probably should. These disappear faster than leftover Halloween candy.

Can I skip the egg yolk?

Meh… you could use a flax egg or full egg in a pinch, but the yolk gives it that rich, chewy texture. Worth it.

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Final Thoughts

And there you have it—Snickerdoodle Apple Pie Bites that are bite-sized, big-flavored, and basically your new fall obsession.

They’re the perfect combo of chewy cookie, gooey apple filling, and warm cinnamon love. Plus, they’re cute enough for parties and easy enough for midnight cravings. Win. Win. Win.

So what are you waiting for? Go preheat that oven, whip up a batch, and pretend you’re hosting your own fall baking show.

✨You’re about to be everyone’s favorite person at Friendsgiving.✨