There is nothing quite like the warm, cozy comfort of Apple Butter Snickerdoodle Cookies fresh from the oven. These delightful treats combine the soft, chewy texture you love in classic snickerdoodles with the rich, spiced sweetness of apple butter nestled right in the center. With a perfect balance of buttery dough, cinnamon sugar, and a luscious dollop of apple butter, each bite feels like a little hug in cookie form. Whether for a chilly afternoon snack or a festive holiday gathering, Apple Butter Snickerdoodle Cookies are sure to become a beloved favorite that you’ll want to bake again and again.

Apple Butter Snickerdoodle Cookies Recipe - Recipe Image

Ingredients You’ll Need

Gathering the right ingredients for Apple Butter Snickerdoodle Cookies is simpler than you might think, yet each one plays a vital role in creating the perfect flavor and texture. From the creamy richness of butter and cream cheese to the fragrant warmth of cinnamon and the distinctive tang of apple butter, this recipe is a beautiful harmony of elements.

7 tablespoons unsalted butter (cool room temperature): Provides a rich, creamy base for the cookie dough and helps with that tender texture.
3.5 ounces cold full-fat cream cheese: Adds moisture and a subtle tang, making the cookies extra soft and delightful.
1/2 cup granulated sugar: Sweetens the dough while keeping the texture light and crisp on the edges.
1/2 cup brown sugar (packed): Brings a deep, molasses-like flavor and adds chewiness to the cookie.
2 tablespoons unsulphured molasses: Enhances the cookie’s complexity with a warm, rich undertone.
1 large egg (room temperature): Helps bind everything together while contributing to the cookie’s structure.
1 large egg yolk (room temperature): Adds extra richness and contributes to a tender crumb.
1 teaspoon vanilla extract: Infuses lovely aromatic sweetness that complements the apple butter perfectly.
2 cups all-purpose flour: The foundation that holds the dough together; careful measuring ensures the right consistency.
2 teaspoons baking powder: Helps the cookies rise just enough for that perfect pillowy softness.
1/2 teaspoon cream of tartar: Key to that classic snickerdoodle tang and chewy texture.
1/2 teaspoon fine sea salt: Balances the sweetness and enhances all the other flavors.
1/3 cup cane granulated sugar (for rolling): Gives the cookie exterior a subtle crunch and sparkle.
2 teaspoons ground cinnamon (for rolling): Provides the signature warm, spicy coating of a snickerdoodle.
3/4 cup Musselman’s Apple Butter: The star ingredient—sweet, spiced apple butter nestled inside the cookie adds a burst of flavor.
4 tablespoons turbinado sugar: Sprinkled on top for added crunch and a touch of caramel sweetness.

How to Make Apple Butter Snickerdoodle Cookies

Step 1: Prepare Your Baking Space and Ingredients

Start by lining three baking sheets with parchment paper. This ensures easy cleanup and prevents the cookies from sticking. Then, preheat your oven to 350°F (180°C) so it’s at the perfect temperature when your dough is ready.

Step 2: Cream the Butter, Cream Cheese, and Sugars

In a large bowl or stand mixer, cream together the butter, cream cheese, granulated sugar, brown sugar, and molasses on low speed for about 3 minutes. This process incorporates air and creates a fluffy, smooth base for the dough to build upon. Be sure to scrape down the sides occasionally for even mixing.

Step 3: Add Eggs and Vanilla

Mix in the room-temperature egg, egg yolk, and vanilla extract until just combined. These ingredients enrich the dough and bring all those flavors together for a beautifully cohesive batter.

Step 4: Combine Dry Ingredients and Add to Wet Mixture

Stir together the flour, baking powder, cream of tartar, and sea salt in a separate bowl. Then gradually mix these into the wet ingredients, just until combined. Overmixing can develop gluten and make cookies tough, so stop as soon as you see no more flour.

Step 5: Roll and Coat Cookies with Cinnamon Sugar

In a small bowl, blend the cane granulated sugar with the ground cinnamon for that classic snickerdoodle coating. Roll tablespoon-sized balls of dough in this cinnamon sugar mix until fully coated. Place them spaced out on the baking sheets.

Step 6: Create the Apple Butter Indentation

Using the back of a round tablespoon, gently press an indentation into the center of each dough ball. This little well is where you’ll spoon about half a tablespoon of luscious Musselman’s apple butter. Finish by sprinkling a pinch of turbinado sugar over the apple butter to add a sparkly, crunchy touch as it bakes.

Step 7: Bake to Perfection

Bake your Apple Butter Snickerdoodle Cookies in the preheated oven for 8 to 12 minutes. You’re looking for edges that are set but still soft centers. Once baked, transfer the cookies to a wire rack to cool completely so they firm up just right before you dig in.

How to Serve Apple Butter Snickerdoodle Cookies

Garnishes

For an extra touch of elegance, consider dusting your Apple Butter Snickerdoodle Cookies lightly with powdered sugar before serving. A small twist of fresh apple slices on the side can highlight the apple butter flavor and add fresh texture.

Side Dishes

These cookies pair wonderfully with a steaming mug of chai tea or a creamy latte, bringing out their warm spices and richness. You might also serve them alongside a bowl of vanilla bean ice cream for a deliciously indulgent dessert experience.

Creative Ways to Present

Serve these cookies stacked on a pretty platter with small jars of extra apple butter and cinnamon sugar on the side, inviting everyone to customize each bite. They also make charming favors when wrapped in cellophane tied with a cinnamon stick or fresh rosemary sprig, perfect for gifting or holiday gatherings.

Make Ahead and Storage

Storing Leftovers

Keep Apple Butter Snickerdoodle Cookies fresh by storing them in an airtight container at room temperature. They stay soft and tasty for up to 4 days, making them perfect for planning ahead or enjoying across a busy week.

Freezing

You can freeze baked cookies by first placing them on a baking sheet to chill until firm, then storing in a freezer-safe container separated by parchment paper. When frozen, they will maintain their quality for up to 2 months—ideal for satisfying cookie cravings anytime.

Reheating

To enjoy cookies fresh-tasting after storage, warm them in a 300°F (150°C) oven for about 5 minutes. This revives the apple butter center and softens the cookie edges beautifully without making them overly crisp or dry.

FAQs

Can I use regular butter instead of unsalted butter?

Yes, you absolutely can, but be mindful to reduce or omit any extra salt in the recipe since salted butter already contains salt, which could affect the flavor balance of your cookies.

Is it necessary to use cream of tartar?

Cream of tartar is important for achieving the signature tangy taste and chewy texture of snickerdoodles. If you don’t have it, the cookies will still be tasty but might lack some traditional snickerdoodle characteristics.

Can I substitute the apple butter with another fruit spread?

Apple butter’s unique spiced apple flavor is key here, but you can experiment with other spreads like pumpkin butter or pear butter. Just know that the taste profile will shift, and the cookie might lose some of its classic charm.

How do I measure the flour correctly to get the best texture?

For best results, spoon the flour into your measuring cup and level it off with a knife instead of scooping directly from the bag. This prevents packing and ensures you don’t add too much flour, keeping your cookies tender.

Can I make the dough ahead of time before baking?

Absolutely! You can refrigerate the dough for up to 24 hours before shaping and baking. The resting time can even enhance the flavors and improve the texture, making your Apple Butter Snickerdoodle Cookies taste even better.

Final Thoughts

Baking Apple Butter Snickerdoodle Cookies is like inviting a cozy, sweet hug into your kitchen. The blend of buttery dough, the warm spice of cinnamon, and that luscious apple butter center creates a cookie experience you’ll find yourself dreaming about. I encourage you to give this recipe a try soon—you’ll be amazed at how something so simple can feel so special and irresistible. Happy baking and happy snacking!

Apple Butter Snickerdoodle Cookies Recipe

★★★★★

5.2 from 7 reviews

Author: lilan
Total Time: 25 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

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Description

These Apple Butter Snickerdoodle Cookies combine the classic cinnamon-sugar-coated snickerdoodle with a rich, tangy apple butter center for a delightful twist on a beloved favorite. Soft, chewy, and perfectly spiced, these cookies are a comforting treat ideal for fall and holiday seasons.

Instructions

Prepare Baking Sheets and Oven: Line three baking sheets with parchment paper to prevent sticking. Preheat your oven to 350°F (180°C) ensuring it’s fully heated before baking.
Cream Butter, Cream Cheese, and Sugars: In a large mixing bowl using a stand mixer or hand mixer, beat the unsalted butter, cream cheese, granulated sugar, brown sugar, and molasses together on low speed for about 3 minutes. Mix until the mixture becomes light in color and fluffy in texture. Remember to scrape down the bowl sides to ensure even mixing.
Add Eggs and Vanilla: Incorporate the egg, egg yolk, and vanilla extract into the creamed mixture. Mix until thoroughly combined, scraping down the bowl again to blend all ingredients evenly.
Mix Dry Ingredients: Gently add the all-purpose flour, baking powder, cream of tartar, and fine sea salt. Stir on low speed until just combined to avoid overworking the dough, which can make cookies tough.
Prepare Cinnamon Sugar Coating: In a small bowl, mix the cane sugar and ground cinnamon, which will be used for rolling the dough balls.
Shape and Fill Cookies: Take approximately 2 tablespoons of dough, roll it into a ball, then roll the ball in the cinnamon sugar mixture until fully coated. Place the coated dough balls spaced 2-3 inches apart on the prepared baking sheets. Using the back of a tablespoon, gently press an indentation into the center of each ball. Fill each indentation with 1/2 tablespoon of apple butter and sprinkle the tops lightly with turbinado sugar for added texture and sweetness.
Bake the Cookies: Bake the cookies in the preheated oven for 8 to 12 minutes or until the edges are set and starting to lightly brown but the center remains soft. Keep an eye on them to prevent over-baking.
Cool and Serve: Remove the baking sheets from the oven and transfer the cookies to a wire rack to cool completely. This helps the cookies set properly and enhances their chewy texture. Once cooled, enjoy your delicious apple butter snickerdoodle cookies!

Notes

For the best flour measurement, spoon the flour into the measuring cup and level off with a knife rather than scooping directly from the bag to avoid dense cookies.
Room temperature eggs and butter ensure better mixing and a smoother dough.
Use full-fat cream cheese for a creamy texture and richer flavor.
These cookies can be stored in an airtight container at room temperature for up to 4 days.
Freeze baked cookies for up to 3 months; thaw at room temperature before serving.
If ingredient substitutions are necessary, brown sugar can be replaced with coconut sugar for a different flavor profile.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Cookies, Dessert
Method: Baking
Cuisine: American