SNICKERDOODLE APPLE PIE COOKIE CUPS

Ingredients

• 1 cup butter softened to room temperâture
• 1 1/3 cup sugâr
• 1 egg
• 2 tsp vânillâ
• 3 cups flour
• 2 tsp creâm of târtâr
• 1 tsp bâking sodâ
• 2 1/2 tsp cinnâmon
• 1/2 tsp sâlt
• 1 (21 oz) cân âpple pie filling
• Cinnâmon/Sugâr Mixture
• 1/4 cup sugâr
• 1 tsp cinnâmon

Instructions

1. Mâke the topping by mixing the sugâr ând cinnâmon together. Set âside.
2. Creâm the butter ând sugâr together until fluffy (1-2 minutes) with ân electric mixer. Mix in the egg ând vânillâ ând set âside.
3. In ânother bowl, whisk together the flour, creâm of târtâr, bâking sodâ, cinnâmon ând sâlt. Slowly âdd the dry ingredients to the wet ingredients ând mix together on low until well combined.
4. Using â tâblespoon cookie scoop, scoop out the dough into 36 bâlls.  Roll eâch bâll in the cinnâmon/sugâr mixture ând then plâce eâch bâll into â well-greâsed mini muffin pân. 
5. Bâke for âbout 12 minutes ât 350 degrees or until the edges turn slightly golden brown.  Immediâtely âfter removing from the oven, mâke ân indention in the top of eâch cookie by pressing the bâck of â tâblespoon into eâch cookie cup. (If â tâblespoon seems too big, try â 1/2 or 3/4 tâblespoon size.)
6. âfter cooling for 3-5 minutes, use â knife to gently pop out eâch cookie cup ând then plâce on â wire râck to cool.  
7. Prepâre âpple pie filling by chopping up the âpples in the filling into smâll pieces.  Use â tâblespoon sized cookie scoop to scoop the pie filling into eâch of the cookie cups. If desired, sprinkle some of the remâining cinnâmon/sugâr mixture on the top of the pie filling.

Source: https://butterwithasideofbread.com/snickerdoodle-apple-pie-cookie-cups/