In 2019, my dad was super excited to make these cookies and give me one as soon as I got home. Now he wasn’t Mr. Christmas like me but he sure did enjoy making all the sweets to share! At the time we had no idea this would have been his last Christmas. So now when I make these it gives me a huge warm feeling inside and I just feel a little closer to him. I urge you to give them a try!
Yield - approximately 36
- 1 cup unsalted butter, softened to room temperature
- 1⅓ cups vanilla sugar
- 1 egg
- 2 tsp vanilla extract
- 3 cups flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 2½ tsp cinnamon
- ½ tsp salt
- 1 can apple pie filling
- ¼ cup vanilla sugar
- 1 tsp cinnamon
- Make the topping by mixing the sugar and cinnamon together. Set aside.
- Cream the butter and sugar together until fluffy (1-2 minutes) with an electric mixer. Mix in the egg and vanilla extract. Set aside.
- 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.
- Using a tablespoon cookie scoop, scoop out the dough into 36 balls. Roll each ball into the cinnamon sugar mixture then place each ball into the well greased mini muffin pan.
- Bake for about 12 min at 350º or until the edges turn slightly golden brown. Immediately after removing from the oven make and indention in the top of each cookie by pressing the back of a spoon into each cookie cup. 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.
- Prepare apple pie filling by chopping up the apples in the filling into smaller pieces. Use a tablespoon sized cookie scoop to scoop the pie filling into each cookie crust. If desired, sprinkle some of the remaining cinnamon/sugar mix on top of the filling and enjoy warm or at room temperature.