Description
Delicious snickerdoodle cookies filled with creamy cheesecake and topped with spiced apple pie filling.
Ingredients
Scale
- 225 g 2-3 large apples, peeled, cored, and finely diced (Honeycrisp, Granny Smith, or both)
- 18 g 1½ tablespoon light brown sugar
- 18 g 1½ tablespoon granulated sugar
- ½ teaspoon lemon juice
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cardamom
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground ginger
- ¼ teaspoon vanilla extract
- 8 g ½ tablespoon salted butter
- 30 ml ⅛ cup fresh apple cider, plus more as needed
- Slurry: 6 g (2 teaspoon cornstarch + 10 ml (2 teaspoon) fresh apple cider)
- Pinch of salt
- 50 g ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 210 g 1¾ cups all-purpose flour
- 2 g ½ teaspoon baking soda
- 4 g 1¼ teaspoon cream of tartar
- 1 teaspoon ground cinnamon
- ¾ teaspoon salt
- 142 g 10 tablespoon salted butter, softened
- 150 g ¾ cup granulated sugar
- 1 large egg (room temperature)
- 5 ml 1 teaspoon vanilla extract
- 50 g ¼ cup granulated sugar
- 22 g 1½ tablespoon salted butter, cubed
- 45 ml 3 tablespoon heavy cream, room temperature
- ⅛ teaspoon salt
- 113 g ½ brick / 4 oz full-fat cream cheese, softened to room temperature (68–72°F)
- 30 g ¼ cup powdered sugar
- ¼ teaspoon vanilla extract
- Pinch of salt
- 40 g ⅓ cup powdered sugar
- 15–30 ml 1-2 tablespoon heavy cream
Instructions
- In a small saucepan, toss together the apples, lemon juice, sugars, spices, and a pinch of salt. Let it hang out for about 10 minutes so all those flavors start mingling.
- Pour in ⅛ cup of apple cider and cook over medium heat for 10 minutes, stirring now and then. If it looks a little dry, add a splash more cider, don’t be shy!
- Mix in the cornstarch slurry and cook for another 2–3 minutes until the filling thickens up beautifully.
- Take the pan off the heat, then stir in the vanilla and butter for that extra touch of yum. Let it cool completely before you dollop it on your cookies.
- Start by mixing all the sugar and spice coating ingredients in a small bowl. Set it aside, you’ll need it soon!
- In a medium bowl, whisk together the flour, baking soda, cream of tartar, and salt.
- In a large bowl, beat the butter and sugar on medium-high for about 2 minutes, until it’s light, fluffy, and smells amazing.
- Add the egg and vanilla, then beat on low for about 30 seconds until everything is nicely combined.
- Gently fold in the dry ingredients with a spatula until you get a soft, dreamy cookie dough.
- Scoop out 2-tablespoon balls of dough, roll them in your sugar-spice mixture, and pop them in the fridge for 15–20 minutes, lightly covered with plastic wrap.
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- Place the chilled dough balls on the sheets, leaving about 2 inches between each cookie, they’ll need their space!
- Bake for 8 minutes, until the edges are golden but the tops are still soft. Let them cool on the baking sheet for 5 minutes, then gently press a small indentation into each cookie with a spoon or your thumb.
- Transfer to a wire rack and let them cool completely, about 1 hour—before enjoying your perfectly chewy snickerdoodles.
- In a small saucepan over medium heat, melt the sugar while stirring constantly. It will clump at first but keep stirring. After 6 to 12 minutes, it will turn into a thick amber-colored liquid. Watch closely to make sure it does not burn.
- Stir in the butter until fully combined, then slowly drizzle in the heavy cream. Let it boil for 1 minute.
- Remove from heat, stir in the salt, and let the caramel cool for 10 minutes before using.
- In a medium bowl, beat the cream cheese, powdered sugar, vanilla, and salt on medium-high until smooth and creamy. This should take about 1 to 2 minutes. Set it aside for later.
- In a small bowl, mix the powdered sugar and cream until smooth and pourable. You want it thick enough to hold a little shape but still easy to drizzle.
- Adjust the consistency with a little more cream if it is too thick, or more powdered sugar if it is too thin. Set aside until ready to use.
- Fill each cookie indentation with 2 to 4 teaspoons of cheesecake filling, depending on the size of the cookie. You can pipe it or just spoon it in.
- Top each with a spoonful of apple pie filling.
- Drizzle with cream glaze and caramel sauce for that extra wow factor.
- If you like, cover and chill the cookies in the fridge for 30 minutes to let them firm up before serving.
Notes
- Make sure the apples are diced finely for even cooking.
- The cookie dough can be made ahead of time and refrigerated.
- Feel free to adjust the spices in the filling to your taste.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12 g
- Sodium: 100 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg