Let’s pretend it’s already fall — cooler nights and shorter days make it feel that way. Mornings are darker and my kids have even started sleeping in a little longer, which is a rare joy. All of this makes apple season feel extra cozy.
Apples make this time of year better, and this Snickerdoodle Apple Pie Dessert is delightfully simple. If you love apple pie but avoid making pastry, this recipe is a perfect alternative. It uses refrigerated sugar cookie dough in place of pie crust, which makes it fast and forgiving. The dessert requires only four ingredients and comes together in minutes—ideal for busy weeknights or casual gatherings. Serve warm with vanilla ice cream for an extra-special treat.
Snickerdoodle Apple Pie Dessert
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Ingredients
- 16.5 oz (467 g) tube refrigerated sugar cookie dough
- 20 oz (595 g) can apple pie filling
- 3 Tbsp granulated sugar
- 3 tsp ground cinnamon
Instructions
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Preheat the oven to 350°F. Line an 8×8″ or 9×9″ square baking dish with parchment paper, letting it hang over two opposite sides so you can lift the finished dessert out easily for slicing.
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In a small bowl, combine the granulated sugar and ground cinnamon. Sprinkle about one-third of this cinnamon-sugar mixture across the bottom of the parchment-lined pan.
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Slice the tube of refrigerated cookie dough into 18 even rounds. Arrange nine rounds in a single layer across the bottom of the pan and press them together to form a uniform base over the cinnamon-sugar.
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Spread the apple pie filling evenly over the cookie layer. Sprinkle half of the remaining cinnamon-sugar mixture on top of the apples.
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Place the remaining nine cookie dough rounds on top of the apples, leaving small gaps so the filling peeks through. Sprinkle the remaining cinnamon-sugar over the top layer.
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Bake at 350°F for 35–45 minutes, or until the top cookie dough is fully set and no longer doughy. The edges where the dough touches the apples may take a bit longer, so check carefully. Let the dessert cool completely in the pan before lifting it out on the parchment and slicing. Serve warm or at room temperature, optionally with vanilla ice cream.
Notes
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