Apple Butter Snickerdoodle Cookies Recipe
If you’re on the hunt for a cookie that bursts with cozy warmth and a twist of autumn sweetness, you have to try these Apple Butter Snickerdoodle Cookies. They combine the classic snickerdoodle’s tender, cinnamon-kissed crumb with a luscious dollop of apple butter right in the center, creating an irresistible interplay between soft, sweet, and slightly tart. Imagine biting into a cookie that’s lightly crispy on the edges, pillowy soft inside, and with that perfect gooey core of apple butter—these cookies almost feel like a warm hug in dessert form.
Ingredients You’ll Need
These Apple Butter Snickerdoodle Cookies come together with simple pantry staples that each bring their own magic to the final bake. From the creamy richness of butter and cream cheese to the deep sweetness of molasses and apple butter, every ingredient contributes to the perfect texture, flavor, and balance of this cookie.
- Unsalted butter (7 tablespoons): Provides a rich, creamy base and helps achieve the perfect tender crumb.
- Cold full-fat cream cheese (3.5 ounces): Adds moisture and a subtle tang that balances sweetness beautifully.
- Granulated sugar (1/2 cup): Sweetens and helps create a delicate structure in the dough.
- Brown sugar, packed (1/2 cup): Adds chewiness and a hint of caramel flavor.
- Unsulphured molasses (2 tablespoons): Deepens the flavor with a warm, slightly smoky note.
- Large egg (1) and egg yolk (1): Provide richness and bind the ingredients together for the perfect dough consistency.
- Vanilla extract (1 teaspoon): Brings out all the flavors with its sweet and floral aroma.
- All-purpose flour (2 cups): The cookie’s structure, measured carefully for the right texture.
- Baking powder (2 teaspoons): Ensures a light, airy rise.
- Cream of tartar (1/2 teaspoon): The secret behind the classic tang and chewiness of snickerdoodles.
- Fine sea salt (1/2 teaspoon): Balances sweetness and enhances overall flavor.
- Cane granulated sugar (1/3 cup) and ground cinnamon (2 teaspoons): For rolling the dough, creating that iconic snickerdoodle cinnamon crust.
- Musselman’s Apple Butter (3/4 cup): The star filling that adds a burst of fruity richness inside each cookie.
- Turbinado sugar (4 tablespoons): Sprinkled on top for crunch and a touch of sparkle.
How to Make Apple Butter Snickerdoodle Cookies
Step 1: Prep Your Baking Sheets and Oven
Start by lining three baking sheets with parchment paper to prevent sticking and make cleanup a breeze. Preheat your oven to 350°F (180°C), the perfect temperature to get that golden edge and soft center every time.
Step 2: Cream the Butter, Cream Cheese, and Sugars
In a large mixing bowl, use a stand mixer or hand mixer to cream together the unsalted butter, cold cream cheese, granulated sugar, brown sugar, and molasses. Go slow at first, then increase speed and whip for about three minutes until the mixture is light and fluffy. This step is where your cookies start to get their luscious texture, so don’t rush it! Scrape down the sides of your bowl to ensure everything is perfectly incorporated.
Step 3: Add Eggs and Vanilla Extract
Next, mix in the large egg, egg yolk, and vanilla extract. These add richness and help bind the dough—all while bringing a warmly rounded flavor to your Apple Butter Snickerdoodle Cookies.
Step 4: Combine the Dry Ingredients
Carefully mix in the all-purpose flour, baking powder, cream of tartar, and sea salt. Stir just until everything is combined, being careful not to overmix, or your cookies could become tough instead of tender.
Step 5: Roll and Fill the Dough Balls
In a small bowl, combine the cane granulated sugar and ground cinnamon. Scoop two-tablespoon-sized balls of dough and roll each completely in the cinnamon sugar mixture for that classic snickerdoodle flavor and delicate crunch. Place dough balls spaced a couple of inches apart on the prepared baking sheets. Using the back of a round tablespoon, gently press an indentation into the center of each dough ball. Fill each depression with half a tablespoon of luscious apple butter, then sprinkle the tops with turbinado sugar for a little extra crunch and sparkle.
Step 6: Bake to Perfection
Bake your Apple Butter Snickerdoodle Cookies for 8 to 12 minutes, keeping an eye on them. You want the edges to be set and just starting to golden while the centers remain soft and slightly gooey. Let the cookies cool completely on a wire rack to set up before diving in—trust me, this step is worth the wait!
How to Serve Apple Butter Snickerdoodle Cookies
Garnishes
For a little extra flare, dust your cookies lightly with powdered sugar or add a tiny drizzle of melted white chocolate. Sprigs of fresh thyme or cinnamon sticks on the serving plate can also enhance the cozy, fall vibe of these treats.
Side Dishes
These cookies pair wonderfully with a warm cup of chai tea, spiced coffee, or a glass of cold milk. For an indulgent twist, serve alongside a scoop of vanilla or cinnamon ice cream for a sweet and creamy contrast.
Creative Ways to Present
Serve these Apple Butter Snickerdoodle Cookies stacked on a rustic wooden board or arranged in a circle on a festive platter. You can also sandwich two cookies together with a layer of cream cheese frosting or apple butter for a decadent treat that’s perfect for parties or gifting.
Make Ahead and Storage
Storing Leftovers
Keep your Apple Butter Snickerdoodle Cookies fresh by storing them in an airtight container at room temperature for up to 4 days. Placing a slice of bread in the container will help maintain their softness—trust me, it’s a cookie saver!
Freezing
If you want to enjoy these cookies at a later date, freeze them in a single layer on a baking sheet first, then transfer to a freezer-safe bag or container. They’ll keep beautifully for up to 3 months. When you’re ready, let them thaw at room temperature.
Reheating
Warm your Apple Butter Snickerdoodle Cookies in a preheated 300°F (150°C) oven for about 5 minutes to revive their soft, gooey goodness. Be careful not to overheat them, or the apple butter center may lose its luscious texture.
FAQs
Can I substitute the unsalted butter with salted butter?
Yes, you can use salted butter, but it’s best to reduce or omit the added sea salt in the recipe to keep the flavor balanced.
What if I don’t have cream of tartar?
Cream of tartar gives snickerdoodles their signature tang and chew, but if you don’t have it, you can substitute with an equal amount of baking soda, although the texture may differ slightly.
Can I use homemade apple butter?
Absolutely! Homemade apple butter will add a wonderful depth of flavor, making your Apple Butter Snickerdoodle Cookies even more special and personal.
How do I measure flour correctly for this recipe?
To avoid dense cookies, use the spoon-and-level method: spoon flour into your measuring cup and level it off with a knife instead of scooping directly from the bag.
Can I make these cookies vegan or dairy-free?
With some ingredient swaps like vegan butter and cream cheese alternatives, plus a flax egg, you can make a vegan version, but results may vary in texture and flavor.
Final Thoughts
These Apple Butter Snickerdoodle Cookies are a true celebration of simple ingredients coming together to create a delectable treat bursting with warmth and autumnal charm. Whether you’re baking for a cozy night in, holiday gatherings, or just because, I promise these cookies will quickly become a cherished favorite. Give them a try—you’re in for a delightful experience you’ll want to bake again and again!
“`
Print
Apple Butter Snickerdoodle Cookies Recipe
- Total Time: 27 minutes
- Yield: 18 cookies 1x
- Diet: Vegetarian
Description
These Apple Butter Snickerdoodle Cookies are a delightful twist on the classic snickerdoodle, featuring a creamy center of flavorful apple butter and a tender, cinnamon-spiced cookie dough enriched with cream cheese and molasses. Perfectly soft with a slight chew and a sparkling turbinado sugar topping, they offer a comforting autumn-inspired treat ideal for holiday gatherings or cozy afternoons.
Ingredients
Cookie Dough:
- 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
For Rolling and Filling:
- 1/3 cup cane granulated sugar (for rolling)
- 2 teaspoons ground cinnamon (for rolling)
- 3/4 cup apple butter (such as Musselman’s)
- 4 tablespoons turbinado sugar
Instructions
- Prepare Oven and Baking Sheets: Line three baking sheets with parchment paper to prevent sticking and ensure even baking. Preheat your oven to 350°F (180°C) so it reaches the ideal temperature by the time your dough is ready.
- Cream Butter, Cream Cheese, and Sugars: In a large mixing bowl, use a stand mixer or hand mixer to beat together the unsalted butter, cream cheese, granulated sugar, brown sugar, and molasses at low speed for about three minutes. This process incorporates air, making the mixture light and fluffy. Scrape down the bowl as needed to blend ingredients evenly.
- Add Eggs and Vanilla: Mix in the large egg, egg yolk, and vanilla extract until fully combined. Scrape the bowl again to ensure uniform distribution of wet ingredients throughout the mixture.
- Incorporate Dry Ingredients: Gently mix in the all-purpose flour, baking powder, cream of tartar, and sea salt until just combined. Avoid overmixing to keep the cookies tender.
- Form and Fill Cookies: In a small bowl, combine the cane sugar and ground cinnamon for the rolling mixture. Scoop out approximately 2 tablespoons of dough, roll it thoroughly in the cinnamon sugar, and place on the prepared baking sheet. Using the back of a rounded tablespoon, create an indentation in the center of each dough ball. Fill this well with about 1/2 tablespoon of apple butter and then sprinkle the center with turbinado sugar for a sparkling finish.
- Bake and Cool: Place the baking sheets in the preheated oven and bake the cookies 8 to 12 minutes, spacing them 2 to 3 inches apart. The cookies are done when the edges are set but centers remain soft. Remove from oven and allow the cookies to cool completely on wire racks before serving to let them set perfectly.
Notes
- For best results, measure flour using the spoon-and-level method to avoid dense cookies.
- Room temperature eggs and butter help with better creaming and mixing.
- If you prefer, substitute apple butter with homemade or store-bought varieties of similar flavor.
- Beware not to overbake as these cookies are best soft and chewy.
- Storing cookies in an airtight container will maintain freshness for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (approx. 38g)
- Calories: 175 kcal
- Sugar: 16 g
- Sodium: 120 mg
- Fat: 8 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 45 mg
Keywords: Apple Butter Snickerdoodle Cookies, Snickerdoodle, Apple Butter Cookies, Cinnamon Cookies, Fall Cookies, Cream Cheese Cookies, Soft Cookies, Holiday Cookies
