In a small saucepan, toss together the apples, lemon juice, sugars, spices, and a pinch of salt. Let it hang out for about 10 minutes so all those flavors start mingling.

Pour in ⅛ cup of apple cider and cook over medium heat for 10 minutes, stirring now and then. If it looks a little dry, add a splash more cider, don’t be shy!

Mix in the cornstarch slurry and cook for another 2–3 minutes until the filling thickens up beautifully.

Take the pan off the heat, then stir in the vanilla and butter for that extra touch of yum. Let it cool completely before you dollop it on your cookies.

Start by mixing all the sugar and spice coating ingredients in a small bowl. Set it aside, you’ll need it soon!

In a medium bowl, whisk together the flour, baking soda, cream of tartar, and salt.

In a large bowl, beat the butter and sugar on medium-high for about 2 minutes, until it’s light, fluffy, and smells amazing.

Add the egg and vanilla, then beat on low for about 30 seconds until everything is nicely combined.

Gently fold in the dry ingredients with a spatula until you get a soft, dreamy cookie dough.

Scoop out 2-tablespoon balls of dough, roll them in your sugar-spice mixture, and pop them in the fridge for 15–20 minutes, lightly covered with plastic wrap.

Preheat your oven to 350°F and line two baking sheets with parchment paper.

Place the chilled dough balls on the sheets, leaving about 2 inches between each cookie, they’ll need their space!

Bake for 8 minutes, until the edges are golden but the tops are still soft. Let them cool on the baking sheet for 5 minutes, then gently press a small indentation into each cookie with a spoon or your thumb.

Transfer to a wire rack and let them cool completely, about 1 hour—before enjoying your perfectly chewy snickerdoodles.

In a small saucepan over medium heat, melt the sugar while stirring constantly. It will clump at first but keep stirring. After 6 to 12 minutes, it will turn into a thick amber-colored liquid. Watch closely to make sure it does not burn.

Stir in the butter until fully combined, then slowly drizzle in the heavy cream. Let it boil for 1 minute.

Remove from heat, stir in the salt, and let the caramel cool for 10 minutes before using.

In a medium bowl, beat the cream cheese, powdered sugar, vanilla, and salt on medium-high until smooth and creamy. This should take about 1 to 2 minutes. Set it aside for later.

In a small bowl, mix the powdered sugar and cream until smooth and pourable. You want it thick enough to hold a little shape but still easy to drizzle.

Adjust the consistency with a little more cream if it is too thick, or more powdered sugar if it is too thin. Set aside until ready to use.

Fill each cookie indentation with 2 to 4 teaspoons of cheesecake filling, depending on the size of the cookie. You can pipe it or just spoon it in.

Top each with a spoonful of apple pie filling.

Drizzle with cream glaze and caramel sauce for that extra wow factor.

If you like, cover and chill the cookies in the fridge for 30 minutes to let them firm up before serving.