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Apple Butter Snickerdoodle Cookies

Apple Butter Snickerdoodle Cookies
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Indulge in the cozy flavors of fall with these delightful Apple Butter Snickerdoodle Cookies. Each bite reveals a soft, chewy texture complemented by a gooey apple butter center and a sprinkle of cinnamon sugar that will warm your heart. Perfect for gatherings or as a sweet treat at home, these cookies seamlessly blend traditional snickerdoodle charm with a unique apple twist, making them irresistible to all ages. Easy to whip up, this recipe invites bakers of all skill levels to share in the joy of baking deliciously spiced cookies that embody the essence of autumn.

Ingredients

Scale
  • 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

Instructions

  1. Preheat your oven to 350°F (180°C). Line three baking sheets with parchment paper to prevent sticking.
  2. In a large bowl of a stand mixer or using a hand mixer, cream together the unsalted butter, cold cream cheese, granulated sugar, brown sugar, and molasses on low speed for about 3 minutes until light and fluffy. Scrape down the sides of the bowl as needed.
  3. Mix in the large egg, large egg yolk, and vanilla extract, scraping down the bowl again to ensure everything is well combined.
  4. Add the all-purpose flour, baking powder, cream of tartar, and fine sea salt. Mix until just combined.
  5. In a small bowl, combine cane granulated sugar and ground cinnamon. Scoop out a 2-tablespoon-sized ball of cookie dough into the cinnamon-sugar mixture, roll it around until completely coated, and place on the baking sheet. Use the back of a round tablespoon to indent the center of each ball. Fill each indent with 1/2 tablespoon of apple butter and sprinkle with turbinado sugar.
  6. Space cookies 2-3 inches apart on the prepared baking sheets and bake for about 8-12 minutes or until edges are set. Let cool on wire racks before enjoying.

Nutrition

Find it online: https://savorymealspot.com/apple-butter-snickerdoodle-cookies/