Description
Delight in these soft, flavorful Apple Butter Snickerdoodle Cookies, featuring a perfect blend of cinnamon sugar and a luscious dollop of apple butter in the center. These cookies combine classic snickerdoodle spices with the rich taste of apple butter for a unique, comforting treat that’s perfect for fall or any time you crave a cozy dessert.
Ingredients
Scale
Cookie Dough
- 7 tablespoons unsalted butter, cool at room temperature
- 3.5 ounces cold full-fat cream cheese
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 tablespoons unsulphured molasses
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (see notes for measuring)
- 2 teaspoons baking powder
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon fine sea salt
For Rolling and Filling
- 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
- Prepare Baking Sheets and Oven: Line three baking sheets with parchment paper. Preheat your oven to 350°F (180°C) to ensure it reaches the correct temperature by the time your dough is ready.
- Cream Butter Mixture: In a large bowl using a stand mixer or hand mixer, combine the unsalted butter, cream cheese, granulated sugar, brown sugar, and molasses. Beat on low speed for about 3 minutes until the mixture is light and fluffy. Scrape down the bowl to ensure even mixing.
- Add Eggs and Vanilla: Mix in the large egg, egg yolk, and vanilla extract until fully incorporated. Scrape down the bowl again to combine all ingredients evenly.
- Incorporate Dry Ingredients: Add the all-purpose flour, baking powder, cream of tartar, and fine sea salt to the wet mixture. Mix on low speed until just combined; avoid overmixing to keep the cookies tender.
- Prepare Cinnamon Sugar Coating: In a small bowl, mix the cane sugar and ground cinnamon thoroughly to create the rolling mixture for the cookie dough balls.
- Shape and Fill Cookies: Using a tablespoon, scoop out 2 tablespoon-sized portions of dough. Roll each dough ball in the cinnamon sugar until fully coated. Place the coated dough balls spaced 2-3 inches apart on the parchment-lined baking sheets. Use the back of a round tablespoon to gently indent the center of each cookie ball. Fill each indentation with 1/2 tablespoon of apple butter, then sprinkle the centers with turbinado sugar for a sparkling finish.
- Bake the Cookies: Bake the cookies in the preheated oven for 8 to 12 minutes or until the edges are set but the centers remain soft. Baking time can vary slightly depending on your oven, so watch carefully during the last few minutes.
- Cool and Enjoy: Remove the baking sheets from the oven and allow the cookies to cool completely on the sheets placed on a wire rack. This helps them set perfectly before serving.
Notes
- Measure your flour properly by fluffing it first, then spooning it into your measuring cup to avoid using too much flour. For best accuracy, use a kitchen scale.
- Avoid sugar-free apple butter varieties as they do not melt well and remain as lumps after baking. Musselman’s Apple Butter is recommended for best flavor and texture.
- Store leftover cookies in an airtight container at room temperature for 2-3 days.
- To freeze cookie dough, do not fill or roll before freezing. Instead, shape dough balls and indent centers, freeze until solid, then store in an airtight container with parchment paper between layers for up to 3 months. When ready to bake, roll in cinnamon sugar, fill centers with apple butter, and add 1-3 minutes to baking time.
Nutrition
- Serving Size: 1 cookie
- Calories: 160 kcal
- Sugar: 12 g
- Sodium: 110 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 45 mg
