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Snickerdoodle Apple Pie Dessert

Yield 9 Servings


  • 1 (16.5oz) tube refrigerated sugar cookie dough
  • 1 (20oz) can apple pie filling
  • 3 Tbsp sugar
  • 3 tsp cinnamon


  1. Line a 8x8" or 9x9" square baking dish with parchment paper. (I let mine hang out on two ends of the dish so I could pull the whole pie out for easy cutting.)
  2. Combine sugar & cinnamon in a bowl. Sprinkle ⅓ of the mixture onto the piece of parchment that is lining your square dish.
  3. Slice the cookie dough into 18 round pieces. Place 9 of the cookie dough rounds onto the bottom of the pan & press together making one flat layer (on top of the cinnamon-sugar mixture you just sprinkled.)
  4. Spread apple pie filling over the cookie layer. Sprinkle with half of the remaining cinnamon sugar.
  5. Place the other 9 pieces of cookie dough rounds onto the top, this time leaving the space between the cookies as is. (The apple pie filling will be peeking through.) Sprinkle the top with the remaining cinnamon sugar.
  6. Bake at 350*F for 35-45 minutes or until the cookie crust on top is not doughy (the layer on top might look done, but the cookie dough touching the apples might be raw, so check thoroughly before pulling from the oven.) Allow to cool completely before removing from pan & slicing to serve. Great with a little vanilla bean ice cream on the side!

Recipe Notes

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