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Snickerdoodle Apple Pie Bites

Delicious bite-sized treats combining the comforting flavors of snickerdoodles and apple pie, perfect for holiday parties.
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Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings: 24 bites
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Dough
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 teaspoons cream of tartar Essential for classic snickerdoodle flavor and texture
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 cups all-purpose flour
  • 1 tablespoon cinnamon
For the Apple Filling
  • 3 cups peeled and diced apples (like Granny Smith) Feel free to use your favorite apples for different flavors
  • 1/2 cup granulated sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a mini muffin tin.
  2. In a mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until fluffy.
  3. Add in the eggs and vanilla extract, mixing well.
  4. In another bowl, combine the cream of tartar, baking soda, salt, and flour. Slowly add this to the butter mixture until well blended.
  5. Fold in the cinnamon for that snickerdoodle flavor.
  6. In a separate bowl, mix the diced apples with granulated sugar, cinnamon, lemon juice, and cornstarch.
Assembly and Baking
  1. Scoop a small amount of dough into each muffin tin, pressing it down to form a base.
  2. Add a dollop of the apple filling on top of the dough.
  3. Cover with a little more dough, ensuring the apple filling is snug.
  4. Bake for about 15-18 minutes or until golden brown. Let them cool a bit before taking them out.

Notes

Serve warm or at room temperature. Dust with powdered sugar or sprinkle cinnamon on top for decoration. Arrange on a beautiful plate to impress your guests. Can be stored in an airtight container at room temperature for 1-2 days or refrigerated for about a week.