Apple Pie Snickerdoodles (Edit recipe)

These chewy + soft dairy-free, egg-free, nut-free Apple Pie Snickerdoodles are filled with gooey, spiced caramelized apples, rolled in cinnamon sugar before baking, then drizzled with an apple cider glaze. Absolutely mouthwatering. A must-try cookie for fall.

45 minutes to 50 minutes

14 minutes to 17 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	163
Fat:	6 g
Carbohydrates:	25 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	129 mg
Fiber:	0 g
Sugars:	17 g
Calculated per serving.

Serves: 20

Ingredients

For Caramelized Apples

2 Tbsp Plant Based Butter
4 whole Gala Apple, Peeled + sliced 1/4-inch thick
2 Tbsp Light Brown Sugar
0.75 tsp Ground Cinnamon
0.25 tsp Nutmeg, Ground nutmeg

For Cookies:

10 Tbsp Plant Based Butter, Softened at room temperature
0.5 cup Cane Sugar
0.25 cup Light Brown Sugar
1 tsp Pure Vanilla Extract
1.5 tsp Apple Cider Vinegar
1.5 cups All Purpose Flour, Plus 2 Tbsp (Total amount needed is 1 1/2 cups + 2 Tbsp
1 tsp Cream of Tartar
1 tsp Baking Soda
0.25 tsp Salt
1.5 tsp Ground Cinnamon
0.25 tsp Nutmeg, Ground nutmeg
1 Tbsp Organic Oat Milk, Or your choice of dairy-free milk

For Rolling:

0.333 cup Cane Sugar
1 tsp Ground Cinnamon
0.125 tsp Nutmeg, Ground nutmeg

For Apple Cider Glaze

1 cup Powdered Sugar, Sifted
2 Tbsp Apple Cider

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Melt butter in large, nonstick skillet over medium heat. Add apples, stirring occasionally for 5 minutes. Add brown sugar, cinnamon & nutmeg. Continue stirring occasionally until apples are soft & golden, about 25-30 minutes. Allow apples to cool (*this step can be done 1 day ahead; store apples in fridge until ready to use*).
Preheat oven to 375 degrees. Line 2 cookie sheets with parchment paper; set aside.
In bowl of stand mixer fitted with paddle attachment, or in large bowl using electric hand mixer, cream together butter & sugars. Add vanilla & vinegar; mix well until combined.
In medium bowl, whisk to combine flour, cream of tartar, baking soda, salt, cinnamon & nutmeg.
Add flour mixture to butter mixture. Use wooden spoon to mix until a crumbly dough forms. Stir in oat milk (dough will still be a bit crumbly). Fold apples into dough.
In shallow bowl, whisk to combine sugar, cinnamon & nutmeg.
For each cookie, scoop 2 Tbsp dough, roll into a ball, then roll in cinnamon-sugar mixture until fully coated. Place on cookie sheets, spaced 3-inches apart.
Bake 14-17 minutes. Cool 5 minutes; transfer to wire rack to continue cooling.
In small bowl, whisk to combine powdered sugar & cider. Drizzle glaze over cookies; allow to set.
Makes 20 cookies.

Notes

Caramelized Apples can be made 1 day in advance and stored in fridge until ready to use. Dairy-free. Egg-free. Nut-free. To make recipe vegan, use organic sugars (organic cane sugar, organic light brown sugar & organic powdered sugar).