Tag: Apple

SNICKERDOODLE APPLE PIE COOKIE CUPS by Gordon Ramsay

 Snickerdoodle Apple Pie Cookie Cups combine two favorite desserts in a bite sized treat! Mini apple pies with a snickerdoodle cookie crust!


 Snickerdoodle Apple Pie Cookie Cups combine two favorite desserts in a bite sized treat! Mini apple pies with a snickerdoodle cookie crust!

Snickerdoodle Apple Pie Cookie Cups are one of my absolute favorite fall desserts.Call them cookies, or call them pies? Either way, they are absolutely delicious and they come together so easily too!

Apple Pie is such a classic dessert but I just don’t really love pie crust so I wanted to try something different for the “crust” of these little mini apple pies. Apples and cinnamon just go together so wonderfully so I decided to use my favorite snickerdoodle cookie recipe to make the crust with. The results? AMAZING!

 Snickerdoodle Apple Pie Cookie Cups combine two favorite desserts in a bite sized treat! Mini apple pies with a snickerdoodle cookie crust!

What type of apple pie filling works best in mini apple pies?

You can use store-bought pie filling or homemade apple pie filling in this recipe. I have always used the store-bought variety, but if you have a wonderful recipe for apple pie filling, use that!  You could even try a different flavor of pie filling if you want to. I think apple goes the best with the cinnamon flavor in the snickerdoodles, but I think a peach filling would be amazing too…hmmm, I think I’ll have to try that sometime soon!

Do you need to bake the apple pie filling?

Store-bought apple pie filling is already baked, as is homemade apple pie filling so you do not need to bake the filling after adding it to the baked cookie cup crusts. A lot of readers have asked about this! You can definitely heat the apple pie filling up if you prefer to warm it up before serving, but it is completely cooked as is. I can’t be the only one that eats pie filling straight out of the can?!? Or am I?

Can you use store-bought snickerdoodle cookie dough to make the pie crust?

Yes, you can use pre-made snickerdoodle cookie dough to make the crust for these mini apple pies! If you use pre-made cookie dough and store-bought apple pie filling, you can make these little treats super fast and have apple pie ready in just a few minutes!

What are the ingredients in Snickerdoodle Apple Pie Cookie Cups?

  • 1 cup butter, softened to room temperature
  • 1 1/3 cup sugar
  • 1 egg
  • 2 tsp vanilla
  • 3 cups flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 2 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1 (21 oz) can apple pie filling

Cinnamon/Sugar Mixture

  • 1/4 cup sugar
  • 1 tsp cinnamon

How to make mini apple pies with a snickerdoodle crust:

  1. Make the topping by mixing the sugar and cinnamon together. Set aside.
  2. Cream the butter and sugar together until fluffy (1-2 minutes) with an electric mixer. Mix in the egg and vanilla and set aside.
  3. In another bowl, whisk together the flour, cream of tartar, baking soda, cinnamon and salt. Slowly add the dry ingredients to the wet ingredients and mix together on low until well combined.
  4. 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 the a well-greased mini muffin pan. 
  5. Bake for about 12 minutes at 350 degrees or until the edges turn slightly golden brown.  Immediately after removing from the 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 1/2 or 3/4 tablespoon size.)
  6. 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.  
  7. 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.

 Snickerdoodle Apple Pie Cookie Cups combine two favorite desserts in a bite sized treat! Mini apple pies with a snickerdoodle cookie crust!

 

SNICKERDOODLE APPLE PIE COOKIE CUPS

Snickerdoodle Apple Pie Cookie Cups combine two favorite desserts in a bite sized treat that is full of cinnamon and apple pie filling!

Ingredients

  • 1 cup butter softened to room temperature
  • 1 1/3 cup sugar
  • 1 egg
  • 2 tsp vanilla
  • 3 cups flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 2 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1 (21 oz) can apple pie filling

Cinnamon/Sugar Mixture

  • 1/4 cup sugar
  • 1 tsp cinnamon

Instructions

  1. Make the topping by mixing the sugar and cinnamon together. Set aside.

  2. Cream the butter and sugar together until fluffy (1-2 minutes) with an electric mixer. Mix in the egg and vanilla and set aside.

  3. In another bowl, whisk together the flour, cream of tartar, baking soda, cinnamon and salt. Slowly add the dry ingredients to the wet ingredients and mix together on low until well combined.

  4. 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. 

  5. Bake for about 12 minutes at 350 degrees or until the edges turn slightly golden brown.  Immediately after removing from the 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 1/2 or 3/4 tablespoon size.)

  6. 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.  

  7. 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.

How do you store mini apple pies?

These mini apple pies can be stored at room temperature for 2-3 days. I would wait to add the filling until right before serving just to keep the crust as fresh as possible, but you can store any leftover cookie cups at room temperature, no refrigeration necessary.

Can you freeze Snickerdoodle Apple Pie Cookie Cups?

Yes, you can freeze the cookie cups after baking them but wait to add the apple pie filling until after you have thawed them. You can freeze apple pie filling as well, so if you have some in the freezer, just thaw that and bring to room temperature and then add the apple pie filling to the cookie cups.

I serve these “mini apple pies” at room temperature, but you can definitely heat up the filling and add to the cookie cups right before serving if you prefer them warm. If you do want to serve them warm, place the cookie cups in the oven on warm (about 170°) for about 10-15 minutes while heating the apple pie filling.

What do you serve with mini apple pies?

Mini apple pies are wonderful on their own, but you can take them up a notch by drizzling the tops with caramel topping. Caramel and apples always go well together! Of course, apple pie is always wonderful with vanilla ice cream so you can add a scoop of that too!

 Snickerdoodle Apple Pie Cookie Cups combine two favorite desserts in a bite sized treat! Mini apple pies with a snickerdoodle cookie crust!

If you enjoy our Snickerdoodle Apple Pie Cookie Cups, you might also enjoy the following!

CARAMEL APPLE SMOOTHIES

I’m sure you can tell by now that I really love caramel and apples and anything that combines the two somehow!  This recipe is the first time I have tried the two together in a beverage though, and I was a little nervous about trying it.  The results were delicious though and this drink really does taste just like a caramel apple!  
Caramel Apple Smoothies
1 medium sized apple, peeled and sliced
1/2 cup apple juice concentrate
5 tsp. caramel ice cream topping
7 ice cubes 
Blend all ingredients together in a blender until smooth.  Serve immediately and drizzle with additional caramel if desired.  I have made this recipe a couple of times and have found that if you add 1/2 cup vanilla yogurt, you will get a creamier beverage…either way is delicious.  Enjoy!

Apple Spice Oatmeal Cookies

These cookies are great for breakfast, snack, or desert. They are a perfect collection of fall flavors, such as apples, raisins, spices and oatmeal.

Mine turned out crisp on the outside and warm and soft on the inside. An added bonus? This was a perfect ‘breakfast on the go’ for myself, little munchkin, and visiting grandmother… which was something that I desperately needed this week!

I was fortunate enough to be sent a nice big jar of Mussleman’s Apple Butter, at no expense to me. The theme of the challenge was to put a new twist on a classic recipe by using apple butter in a recipe that you normally wouldn’t find it.

Last time, I made a Healthified Apple Butter BBQ Sauce that is to die for. I’ve made it several times since then.

If you’re looking for more inspiration on ways that you can use apple butter, check out this NEW Apple Butter e-recipe book! It’s free and full of yummy sounding recipes.

Apple Spice Oatmeal Cookies
 
TheSkinnyFork.com

 The Skinny:
 
Servings: 18 • Size: 1 Cookie • Calories: 87.3 • Fat: 1 g • Carb: 20.5 g • Fiber: 1 g • Protein: 1 g • Sugar: 14.1 g • Sodium: 42.1 mg

Ingredients:
Cookies:
2 Tbsp. Light Butter
1/4 C. Brown Sugar
2 Tbsp. Stevia (I used Stevia in the Raw.)
1/4 C. Apple Butter (I used Mussleman’s!)
1 Large Egg White
3/4 C. Old Fashioned Oatmeal
1/2 C. Whole Wheat White Flour
1/2 Tsp. Cinnamon
1/2 C. Raisins
1/4 Tsp. Baking Soda
1/8 Tsp. Baking Powder
1/8 Tsp. Salt

Maple Glaze Drizzle:
3/4 C. Confectioners Sugar
1 1/2 Tbsp. Maple Syrup
1 Tbsp. Fat Free Milk

Directions:
Preheat the oven to 350 degrees F. and line a baking sheet with parchment paper. Set the pan aside.

In a large bowl, combine the butter, brown sugar, sweetener, apple butter and egg white. 

Next, add in the oatmeal and flour.

Stir together just until combined. 

Add in the cinnamon, raisins, baking soda, baking powder and salt.

Mix it all together until just combined.

You don’t want to over-stir. 

Scoop the batter out by rounded tablespoons onto the prepared baking sheet. 

I used my handy  1 1/2″ scoop.

Using clean fingers or the back of a spoon, lightly flatten the cookies down just a bit.

Bake in the oven for 12-14 minutes until the edges are just starting to turn brown and crisp.

While the cookies are baking, mix together the ingredients for the maple glaze and set aside.

I used 1 tbsp. of milk, but you may want to start with less and add slowly to reach your desired consistency for drizzling. 

Once done, remove from the oven and transfer from the baking sheet to a wire rack for cooling.

When the cookies have cooled slightly, drizzle the frosting over the top.

Allow them to sit for a few minutes, if you can.

The frosting should start to harden.

Enjoy!

Store leftovers in an airtight container in the fridge for 3-5 days. 

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