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
Scale
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
