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.

Ingredients

Scale

Wet Ingredients

7 tablespoons unsalted butter, cool 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
3/4 cup Musselman’s Apple Butter

Dry Ingredients

2 cups all-purpose flour (spooned and leveled for accuracy)
2 teaspoons baking powder
1/2 teaspoon cream of tartar
1/2 teaspoon fine sea salt

For Rolling and Topping

1/3 cup cane granulated sugar (for rolling)
2 teaspoons ground cinnamon (for rolling)
4 tablespoons turbinado sugar (for topping)

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

Nutrition

Serving Size: 1 cookie (approx. 30g)
Calories: 140 kcal
Sugar: 12 g
Sodium: 110 mg
Fat: 7 g
Saturated Fat: 3.5 g
Unsaturated Fat: 2.5 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 35 mg

Keywords: Apple Butter Snickerdoodle Cookies, Snickerdoodles, Apple Butter Cookies, Cinnamon Cookies, Fall Cookies, Holiday Cookies, Soft Cookies