APPLE PIE SNICKERDOODLE COOKIE BARS RECIPE - (4.2/5)
Provided by Snootie
Number Of Ingredients 3
Steps:
- Press 2/3 of the cookie dough into the bottom of an 8x8-inch or 9x9-inch baking pan. Sprinkle with 2/3 of the cinnamon sugar. Spread the apple pie filling over the cookie base. Take small amounts of the remaining cookie dough, flatten it slightly and place over the pie filling. It will not cover the pie filling completely. Sprinkle with the remaining cinnamon sugar mixture. Bake in a 350°F oven until the cookie dough is baked, mine took about 35 to 40 minutes. Allow bars to cool and cut into squares.
APPLE PIE SNICKERDOODLE COOKIE BARS
Make and share this Apple Pie Snickerdoodle Cookie Bars recipe from Food.com.
Provided by Carol
Categories Bar Cookie
Time 50m
Yield 12 Bars, 12 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees.
- Press 2/3 of the cookie dough into the bottom of an 8" x 8" or 9" x 9" baking pan.
- Mix the sugar and cinnamon together.
- Sprinkle the dough with 2/3 of the sugar and cinnamon mixture.
- Spread the apple pie filling over the cookie base.
- Take small pieces of the remaining cookie dough and flatten them, then place on top of pie filling, leaving spaces between them.
- Sprinkle with the remaining sugar and cinnamon mixture.
- Bake about 35 to 40 minutes.
- Allow to cool and cut into squares.
Nutrition Facts : Calories 236.2, Fat 8.1, SaturatedFat 2.1, Cholesterol 11.3, Sodium 187.3, Carbohydrate 40.3, Fiber 1.2, Sugar 19.2, Protein 1.7
APPLE SNICKERDOODLE DUMP CAKE
With an apple farm just down the road, I'm always looking for creative ways to use up those bushels. We love this cozy cake with caramel drizzle and a scoop of vanilla or cinnamon ice cream. -Rachel Garcia, Colorado Springs, Colorado
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Toss apples with sugars and fruit juices; spread into a greased 11x7-in. baking dish., Place cookie mix in a bowl; stir in contents of cinnamon-sugar packet. Sprinkle over apples. Drizzle with butter. Top with pecans., Bake until golden brown and apples are tender, 35-40 minutes. Serve warm.
Nutrition Facts : Calories 475 calories, Fat 23g fat (7g saturated fat), Cholesterol 24mg cholesterol, Sodium 193mg sodium, Carbohydrate 67g carbohydrate (48g sugars, Fiber 3g fiber), Protein 3g protein.
SNICKERDOODLE-CRUSTED APPLE PIE
What happens when you combine two of our favorite things into one pie? Magic. Buttery cookie crumbs scented with cinnamon act as both crust and crumble topping, making this an easy and delicious dessert option for your Thanksgiving table.
Provided by Ashley Baron Rodriguez
Categories Desserts Pies Apple Pie Recipes
Time 2h35m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees F (220 degrees C); position rack in the bottom third of oven.
- Whisk 2 1/2 cups flour, 2 tablespoons sugar, 1 teaspoon cinnamon, 1 1/2 teaspoons salt, and cream of tartar in a large bowl. Drizzle in butter. Stir crust mixture until just combined and crumbly.
- Transfer 1 1/4 cups of crust mixture into a separate bowl; add the remaining 1/4 cup sugar and 1 teaspoon cinnamon. Knead with your fingertips until well combined but still crumbly. Cover with plastic wrap; freeze crumb topping until ready to use.
- Pour vinegar and water into the remaining crust mixture. Mix to form a dough; transfer to a lightly floured work surface and knead until smooth. Press dough onto the bottom and sides of a pie plate using a flat-bottomed measuring cup to make the bottom crust. Crimp edges with a lightly floured fork. Freeze until ready to use.
- Toss apples, 1/2 cup sugar, 3 tablespoons flour, 1 teaspoon cinnamon, and sea salt together in a large bowl. Pile over the bottom crust and cover with the crumb topping.
- Bake on the bottom rack of the preheated oven until lightly browned, about 20 minutes.
- Reduce oven temperature to 350 degrees F (174 degrees C). Turn pie and continue baking, covering crust aluminum foil or a pie shield halfway through, until crust is golden brown, about 50 minutes. Cool on a wire rack before slicing, about 1 hour.
Nutrition Facts : Calories 431.5 calories, Carbohydrate 65.6 g, Cholesterol 45.8 mg, Fat 17.7 g, Fiber 3.2 g, Protein 4.8 g, SaturatedFat 11 g, Sodium 495.5 mg, Sugar 30.9 g
SNICKERDOODLE APPLE COBBLER
Cinnamon, sugar and apples are about as autumnal as a dessert can get. So why not combine everyone's favorite cinnamon-sugar cookie, snickerdoodles, with apple cobbler? That was the thought that inspired this easy, crowd-size dessert, and thanks to the Betty Crocker Test Kitchens, this mashup works like a charm. The cookie dough crust bakes up cobbler style with a slight chewy top, fluffy center and a perfectly caramely bottom where the spiced apple mixture melds with the crust. So, you end up with deluxe apple cobbler topped with a snickerdoodle cookie crust. The only thing this dessert for 12 really needs is a big scoop of vanilla ice cream on top! Serve this warm from the oven, so your ice cream gets a little bit melty, and don't be surprised if someone tries to lick their plate clean.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In large bowl, stir cookie mix, softened butter and egg with spoon until soft dough forms. In small bowl, mix 5 teaspoons sugar and 3/4 teaspoon cinnamon until blended. Set aside.
- In another large bowl, stir Filling ingredients until well coated. Spread evenly in baking dish. Drop dough by rounded tablespoonfuls evenly over filling (some apple slices will show). Sprinkle sugar-cinnamon mixture on top.
- Bake 30 to 34 minutes or until cookies are golden brown and edges of fruit filling are bubbly. Cool 10 minutes before serving. Serve with ice cream or sweetened whipped cream.
Nutrition Facts : Calories 330, Carbohydrate 57 g, Cholesterol 35 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 6 g, ServingSize 3/4 Cup, Sodium 190 mg, Sugar 39 g, TransFat 0 g
APPLE CRISP SNICKERDOODLE SKILLET COOKIE
Snickerdoodle cookies serve as the base for an apple crisp topping. Serve warm, topped with whipped cream and a side of vanilla ice cream, and then retreat to your happy place.
Provided by Heather Baird
Categories Dessert
Time 1h10m
Yield 10
Number Of Ingredients 15
Steps:
- Heat oven to 375°F. Lightly grease 9-inch cast-iron skillet with shortening or spray with cooking spray.
- In large bowl, beat cookie mix, 1/2 teaspoon cinnamon, the vanilla and eggs with electric mixer until just combined. Add 1/2 cup butter; beat until smooth. Spread mixture in skillet.
- Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Remove from oven; place skillet on cooling rack.
- Increase oven temperature to 425°F. Grease cookie sheet with shortening or line with cooking parchment paper.
- To make Oat Topping, in small bowl, stir together oats, brown sugar, granulated sugar, flour and 1 1/2 teaspoons cinnamon. With fork, mash 1/2 cup butter into dry mixture until crumbly. Sprinkle water over mixture; stir briefly. Spread mixture on cookie sheet.
- Bake at 425°F 5 to 8 minutes or until mixture is golden brown around edges and bubbly in center. Remove from oven; break up topping with fork. Topping will be soft at first, but will harden as it cools. Cool topping completely on cookie sheet.
- Top Snickerdoodle Cookie Base with apple pie filling. Heap oat topping over pie filling. Spoon whipped topping onto top center of dessert; sprinkle with additional cinnamon. Store in refrigerator.
Nutrition Facts : ServingSize 1 Serving
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SNICKERDOODLE APPLE PIE BARS | BETTER HOMES & GARDENS
From bhg.com
5/5 (1)Total Time 1 hr 25 minsServings 32Calories 171 per serving
- Preheat oven to 350°F. In a large bowl combine flour, the 2 Tbsp. sugar, and the salt. Using a pastry blender, cut in shortening and butter until pieces are pea-size. Sprinkle 1 Tbsp. of the ice water over part of the flour mixture; toss gently with a fork. Push moistened dough to side of bowl. Repeat moistening flour mixture, using 1 Tbsp. of the ice water at a time, until all of the flour mixture is moistened. Shape two-thirds of the dough into a ball. Shape the remaining dough into a smaller ball.
- Place the larger ball of dough between two pieces of lightly floured waxed paper. Roll dough to a 17x12-inch rectangle. Remove top piece of waxed paper. Carefully invert pastry into a 15x10-inch baking pan. Peel off waxed paper. Press dough up sides of pan; trim edges (if needed, use trimmed pieces to patch any holes). Top with thinly sliced apples. In a small bowl combine the 1 1/4 cups sugar and the cinnamon. Set aside 1/3 cup of the cinnamon-sugar mixture. Sprinkle the remaining cinnamon-sugar mixture over apples. Place the remaining dough between two pieces of lightly floured waxed paper; roll into a 16x11-inch rectangle. Remove top piece of waxed paper. Invert pastry over apple layer. Peel off waxed paper. Using your fingers, seal edges of pastry together; use a fork to crimp edges. Cut slits in the top pastry for steam to escape. In a small bowl whisk together egg white and 1 Tbsp. cold water; brush over pastry. Sprinkle reserved cinnamon-sugar mixture evenly over pastry.
- Bake about 45 minutes or until pastry is golden brown and apples are tender. Cool in pan on a wire rack.
APPLE PIE SNICKERDOODLE BARS RECIPE - RADA CUTLERY
From radacutlery.com
Estimated Reading Time 6 minsTotal Time 50 mins
- In a zippered plastic bag, combine 1/4 cup sugar and 2 1/2 teaspoons ground cinnamon. Shake well.
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