For a bite sized taste of fall
Snickerdoodle Apple Pie Bites are miniature bites of apple pie heaven
carried right to your lips in little Snickerdoodle Cookie Cups!
Two of the easiest recipes just got married and you are going to love it!
Snickerdoodle Cookies and my famous apple pie filling recipe come together in perfect harmony
While the cookie cups are baking you can make the quick stove top apple filling recipe.
My apple filling recipe is highly acclaimed because it is so versatile it can be used as fillings for cakes and pastries too!
Or make this project even easier by using apple filling out of a can
Snickerdoodles are the best for this because the dough bakes into the cutest little cups ever!
Not sponsored by any product or company below
Notes for Success:
The only special tool you need for this project is a miniature cupcake pan to bake them in
Although a mini scooper helps to get just the right amount of dough into each one!
My recipe for Snickerdoodle Cookies makes 36 cookies but the apple filling recipe is only enough for 24
Just bake the excess dough into cookies or freeze it for later!
When measuring the cornstarch for the apple pie filling a kitchen scale is the best way to go. Cornstarch is a very difficult ingredient to measure consistently with a volume spoons measure
So while I list both measures below I cannot stress enough how the grams measure with a scale is going to give you the best results.
Snickerdoodle Apple Pie Bites
Ingredients
Cookie Cups
- 1 cup Vegan Butter
- 1 cup Granulated Sugar
- 1 cup Light Brown Sugar
- ½ teaspoon salt
- ⅓ cup Aquafaba
- 2 teaspoons Vanilla Extract
- 3½ cups All-Purpose Flour
- 1¼ teaspoons Baking Soda
- ½ teaspoon Baking Powder
Cinnamon Sugar
- ⅔ cup Granulated Sugar
- 1 Tbs Cinnamon
Apple Filling
- 1½ cups Small Dived Apples
- ½ cup Apple Juice
- 2 Tbs Granulated Sugar
- ½ teaspoon Cinnamon
- 2 Tbs Cornstarch
- 1 Tbs Granulated Sugar
- ⅓ cup Apple Juice
Streusel Topping
- ½ cup All Purpose Flour
- ⅛ teaspoon Cinnamon
- 6 Tbs Light Brown Sugar
- 3 Tbs Cold Vegan butter
Sugar Glaze
- ½ cup Confectioners Sugar
- 2 teaspoons Plant Milk
Instructions
- Spray your mini muffin pan lightly with pan grease & preheat the oven to 350°F
- Prepare the Snickerdoodle Dough: Cream the vegan butter with both sugars & the salt in the bowl of your electric mixer with the paddle attachment for 3-5 minutes on medium/high speed or until light & fluffy. Scrape the bottom & sides of the bowl
- Add the aquafaba & vanilla slowly while mixing on low speed until incorporated, then whip on high speed for 10 seconds to emulsify
- Sift together the flour, baking powder & baking soda then add it all at once to the creamed mixture. Mix just until it comes together
- With a 2 ounce scoop scoop the dough one ball at a time directly into the bowl of cinnamon sugar, roll around to coat & place each one into the cavities of the mini muffin pan & bake in the preheated oven for 10-12 minutes or until golden brown
- Once they come out of the oven & they are still hot you will press the centers of each one with a teaspoon measure to make the indent for the filling
- Prepare the apple filling Peel and dice the apples into small peas sized chunks
- Combine the first measure of apple juice with the first measure of sugar & cinnamon in a large heavy bottom sauce pot & bring to a boil over high heat
- Meanwhile in a small bowl combine the second measure of apple juice with the cornstarch & the second measure of sugar, this is called a slurry
- Once the mixture in the pot comes to a boil whisk in the cornstarch slurry & bring back to a boil, as soon as it boils again add the apples & stir to combine then lower the heat to a simmer & cook for 10-15 minutes until the apples are tender- time depends on how large your app;e chunks are. Remove from heat & cool while the cookie cups are cooling
- Meanwhile prepare the streusel topping by combing the flour, brown sugar & cinnamon in a mixing bowl then add the cold diced vegan butter & mix by hand of with a pastry cutter or fork just until it resembles coarse meal.
- Sprinkle the streusel onto a parchment lined sheet pan breaking up any large chunks to the size of peas & bake in a preheated 350℉ oven for 20 minutes until golden browned & crunchy
- Fill the cookie cups with the apple pie filling then top with streusel & sugar glaze. The sugar glaze is just confectioners sugar & plant milk combined to a drippy glaze
Hello! I am so excited to try this delicious Fall recipe, thank you for sharing! I made the snicker doodle cookie recipes and rolled into 2 oz balls as advised. Unfortunately after baking these in the mini cupcake tins they overflowed and baked together. I tried to save them but they were raw in the middle. How many oz of the dough should go in the mini cupcake tin? I’d think one or less next time? Thanks!
Hey there thanks for pointing this out~ I think the confusion comes from directing you to the SNICKERDOODLE COOKIE recipe (which states using a 2ounce scoop for large individual snickerdoodles) but here on the mini bites I have to be more clear about which scoop to use- while I did say “MINI SCOOPER” I will definitely clarify that the mini scooper is 1 Tb of dough or .5 ounce (1/2ounce) I’m sorry this was confusing!