Description
Apple Butter Snickerdoodle Cookies are an irresistible treat that perfectly blend the classic flavors of snickerdoodles with the rich essence of apple butter. These soft, chewy cookies are filled with warm spices, making them an ideal dessert for fall gatherings, cozy evenings, or simply satisfying your sweet cravings. With a gooey apple butter center and a delightful cinnamon sugar coating, these cookies will surely impress family and friends. Plus, they’re quick to whip up and perfect for sharing during holidays or special occasions.
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
- Preheat your oven to 350°F (180°C) and line baking sheets with parchment paper.
- Cream together unsalted butter, cream cheese, granulated sugar, brown sugar, and molasses until light and fluffy.
- Mix in egg and vanilla extract until combined.
- Gradually add flour, baking powder, cream of tartar, and salt until just mixed.
- Form dough into balls, roll in cinnamon-sugar mixture, create an indent, fill with apple butter, and sprinkle turbinado sugar on top.
- Bake for 8–12 minutes until edges are set but centers remain soft.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 116
- Sugar: 9g
- Sodium: 63mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 21mg