Description
These Apple Butter Snickerdoodle Cookies combine the classic cinnamon-sugar coating of traditional snickerdoodles with a delightful dollop of sweet, tangy apple butter in the center. Soft and chewy with a buttery cream cheese base, these cookies bring a perfect balance of flavors and textures, making them an irresistible treat for fall or any time of year.
Ingredients
Units
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 packed brown sugar
- 2 tablespoons unsulphured molasses
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (see notes for measuring)
- 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 Musselman's Apple Butter
- 4 tablespoons turbinado sugar
Instructions
- Prepare Baking Sheets and Oven: Line 3 baking sheets with parchment paper and preheat your oven to 350°F (180°C).
- Cream Butter, Cream Cheese, and Sugars: In a large bowl using a stand mixer or hand mixer, cream together the unsalted butter, cold cream cheese, granulated sugar, brown sugar, and molasses on low speed for about 3 minutes until the mixture is light and fluffy. Remember to scrape down the bowl to ensure everything is well combined.
- Add Eggs and Vanilla: Mix in the egg, egg yolk, and vanilla extract until fully incorporated. Scrape down the bowl again to keep the batter even.
- Combine Dry Ingredients: Add the all-purpose flour, baking powder, cream of tartar, and fine sea salt to the mixture. Mix gently until just combined to avoid overworking the dough.
- Roll Dough Balls in Cinnamon Sugar: In a small bowl, combine the cane granulated sugar and ground cinnamon. Scoop 2 tablespoons of the dough at a time into the cinnamon sugar and roll completely to coat each ball.
- Shape and Fill: Place each cinnamon-sugar coated ball on the prepared baking sheets spaced 2-3 inches apart. Using the back of a round tablespoon, gently press an indentation in the center of each dough ball. Fill each indentation with 1/2 tablespoon of Musselman’s Apple Butter, then sprinkle the center with turbinado sugar.
- Bake: Bake the cookies in the preheated oven for 8-12 minutes or until the edges are set but the centers are still soft.
- Cool: Remove from the oven and let the cookies cool completely on a wire rack before enjoying.
Notes
- Measure your flour properly using the spoon-level method or a kitchen scale to avoid using too much flour, which can affect cookie texture.
- Do not use sugar-free apple butter varieties as they do not melt properly during baking and leave a lump in the center.
- Musselman’s Apple Butter is recommended for best flavor and texture.
- Store leftover cookies in an airtight container at room temperature for 2-3 days.
- For freezing cookie dough, do not fill or roll before freezing. Instead, indent centers and freeze until solid, then store in an airtight container with parchment between. When ready to bake, roll in cinnamon sugar, fill with apple butter, add 1-3 minutes to bake time.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
