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Apple Butter Snickerdoodle Cookies

Apple Butter Snickerdoodle Cookies
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Apple Butter Snickerdoodle Cookies are a delightful fall treat that combines the warmth of cinnamon and sugar with a gooey apple butter center. These soft and chewy cookies are perfect for cozy evenings, holiday gatherings, or simply as a sweet indulgence to brighten your day. With an irresistible flavor profile, they are easy to make and sure to become a favorite in your baking collection. Each bite offers a delightful contrast between the crispy exterior and the luscious apple filling, making them an enjoyable dessert any time of year.

Ingredients

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  • 7 tablespoons unsalted butter (cool room temperature)
  • 3.5 ounces cold full-fat cream cheese
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar (packed)
  • 2 tablespoons unsulphured molasses
  • 1 large egg (room temperature)
  • 1 large egg yolk (room temperature)
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon fine sea salt
  • 1/3 cup cane granulated sugar (for rolling)
  • 2 teaspoons ground cinnamon (for rolling)
  • 3/4 cup Musselman's Apple Butter
  • 4 tablespoons turbinado sugar

Instructions

  1. Preheat your oven to 350°F (180°C) and line three baking sheets with parchment paper to prepare for baking.
  2. In a large bowl, use a stand mixer or hand mixer to cream together the unsalted butter, cream cheese, granulated sugar, brown sugar, and molasses. Mix on low speed for about three minutes until light and fluffy.
  3. Add the large egg, egg yolk, and vanilla extract, mixing until fully incorporated.
  4. In another bowl, whisk together the all-purpose flour, baking powder, cream of tartar, and fine sea salt. Gradually mix this into the wet ingredients until just combined.
  5. In a small bowl, combine the cane granulated sugar and ground cinnamon. Scoop about two tablespoons of dough into your hands to form a ball. Roll it in the cinnamon-sugar mixture until fully coated. Place it on the prepared baking sheet and create an indent in the center of each dough ball.
  6. Fill each indent with half a tablespoon of apple butter and sprinkle some turbinado sugar on top.
  7. Bake the cookies for 8–12 minutes or until edges are set but centers remain soft. Allow them to cool completely on a wire cooling rack before enjoying.

Nutrition

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