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Apple Butter Snickerdoodle Cookies

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Apple Butter Snickerdoodle Cookies are the perfect embodiment of fall flavors, combining the rich essence of apple butter with cozy spices to create a delightful treat. These cookies are soft, chewy, and feature a gooey apple butter center encased in a sugary cinnamon coating. They’re not just for autumn; these cookies can brighten any occasion with their irresistible taste. Perfect for gatherings, gift-giving, or a comforting snack, this easy recipe will quickly become a favorite in your baking repertoire.

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 (for topping)

Instructions

  1. Preheat your oven to 350°F (180°C) and line baking sheets with parchment paper.
  2. In a large bowl, cream together unsalted butter, cream cheese, granulated sugar, brown sugar, and molasses until light and fluffy.
  3. Mix in one egg, egg yolk, and vanilla extract until fully incorporated.
  4. Combine dry ingredients: all-purpose flour, baking powder, cream of tartar, and fine sea salt.
  5. Roll tablespoon-sized balls of dough in a mixture of cane sugar and ground cinnamon. Place on prepared baking sheets and create an indent in the center for the apple butter filling.
  6. Bake for 8-12 minutes until edges are set but centers remain soft.

Nutrition

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