I absolutely love how this Apple Butter Snickerdoodle Cookies Recipe brings a new twist to the classic snickerdoodle we all know and adore. The rich cream cheese and warm cinnamon sugar pairing with the sweet, tangy apple butter filling is nothing short of magical. Whenever I bake these, my whole kitchen is filled with that cozy, fall-inspired aroma that just makes you want to dive right in.
You’ll find that this recipe is perfect for those moments when you want a snack that’s comforting yet a little adventurous. Whether it’s a weekend treat, a gift for a friend, or a festive gathering, these cookies deliver every time. Plus, the way the apple butter keeps the centers moist and flavorful is something I genuinely never tire of sharing with friends.
Why You’ll Love This Recipe
- Perfect Balance of Flavors: The creamy richness from the cream cheese and the sweet-tart apple butter make every bite irresistible.
- Easy to Make: With simple ingredients and straightforward steps, this recipe is great for bakers of all levels.
- Moist, Soft Texture: Thanks to the apple butter filling, these snickerdoodles stay soft longer than your typical cookie.
- Perfect for Gifting: These cookies look beautiful and taste gourmet—ideal for sharing with loved ones.
Ingredients You’ll Need
Most of the ingredients here are pantry staples, but the real star is the apple butter. Using a good-quality apple butter really makes a difference in flavor and texture, and I’ll share my favorite brand below.
- Unsalted butter: Room temperature butter creams easily with sugars, helping those cookies stay tender.
- Full-fat cream cheese: This adds a luscious tang and softness—don’t skip it!
- Granulated sugar: Provides classic sweetness and helps with that crispy edge.
- Brown sugar: Adds moisture and depth with a hint of molasses flavor.
- Unsulphured molasses: Just a little gives cookies that rich color and a touch of warmth.
- Large eggs and egg yolk: Eggs ensure a sturdy structure, while the extra yolk adds richness.
- Vanilla extract: Always enhances the overall flavor beautifully.
- All-purpose flour: Be sure to measure properly with the spoon-level method or a scale for best texture.
- Baking powder: Gives these snickerdoodles their classic lift.
- Cream of tartar: Key for the tangy bite and the chewy texture snickerdoodles are known for.
- Fine sea salt: Balances sweetness for a fuller flavor.
- Cinnamon and cane sugar for rolling: The cinnamon sugar coating is traditional and infuses each bite with cozy spice.
- Apple butter: The heart of this recipe—my top pick is Musselman’s for its smooth texture and rich flavor.
- Turbinado sugar: Sprinkling this on top adds a pretty sparkle and delicate crunch.
Variations
I love playing around with this Apple Butter Snickerdoodle Cookies Recipe depending on the season or occasion. You can easily tweak the fillings or coatings to match what you’ve got on hand or dietary preferences.
- Spiced Up: I once added a pinch of ground nutmeg and clove to the dough for an extra boost of warm spices—my family went crazy over it!
- Vegan Version: Swap out butter and cream cheese with plant-based alternatives and an egg replacer; results are surprisingly delicious with a slightly softer texture.
- Fruit Jam Fillings: If you don’t have apple butter, try apricot or fig preserves, though I prefer apple butter’s smoothness for even baking.
- Gluten-Free: Substitute a gluten-free all-purpose flour blend that contains xanthan gum for best texture, and keep a close eye on baking times.
How to Make Apple Butter Snickerdoodle Cookies Recipe
Step 1: Cream Your Base Ingredients
Start by lining your baking sheets with parchment and preheating your oven to 350°F (180°C). In your stand mixer or with a hand mixer, cream the butter, cream cheese, granulated sugar, brown sugar, and molasses together on low speed for about 3 minutes. You want this to become light and fluffy, so scrape down the sides to incorporate every bit—this step makes the dough delightfully smooth.
Step 2: Mix in Eggs and Flavorings
Add the egg, extra egg yolk, and vanilla extract. Mix again until everything’s just combined. This step adds richness and helps bind the dough without overbeating, which can toughen cookies.
Step 3: Incorporate Dry Ingredients
Next, sift together your flour, baking powder, cream of tartar, and salt, then gently fold these into your wet mixture. Mix just until combined – don’t overwork the dough because you want these cookies soft and tender.
Step 4: Roll and Fill Your Cookies
In a small bowl, mix the cane sugar and cinnamon for rolling. Scoop 2 tablespoon-sized balls of dough, roll them in that cinnamon sugar mixture until fully coated, and place them spaced about 2-3 inches apart on your parchment-lined sheets. Using the back of a rounded tablespoon, gently press an indentation into the middle of each ball. Fill that well with about half a tablespoon of apple butter and sprinkle the centers with turbinado sugar for a sparkly finish.
Step 5: Bake and Cool
Bake your cookies for 8 to 12 minutes, keeping an eye on that golden edge to know when they’re perfect. You want the edges to be set but the centers still soft. Allow them to cool completely on the baking racks; the apple butter filling will firm up a bit but stay deliciously gooey.
Pro Tips for Making Apple Butter Snickerdoodle Cookies Recipe
- Perfect Flour Measurement: I learned the hard way that scooping flour packs it and makes cookies dry, so always fluff and spoon or use a kitchen scale.
- Choose Your Apple Butter Wisely: Sugar-free varieties don’t melt well and leave odd lumps; I trust Musselman’s for consistent, smooth results every time.
- Don’t Overbake: These cookies look soft when they come out but will firm up, so pull them once edges set to avoid dryness.
- Chill Your Dough if Needed: If your kitchen is warm or the dough feels too soft, chilling helps maintain shape and makes rolling easier.
How to Serve Apple Butter Snickerdoodle Cookies Recipe
Garnishes
I often sprinkle a little extra turbinado sugar on top before baking for that lovely sparkle and crunch. Occasionally, I dust them with a pinch of cinnamon sugar just before serving for an inviting aroma that ups the cozy factor.
Side Dishes
These cookies pair beautifully with a warm cup of chai tea or a smooth latte. For a brunch spread, I like to serve them alongside creamy yogurt with fresh fruit—it balances nicely with the spice and sweetness of the cookies.
Creative Ways to Present
For special occasions, I arrange these cookies on a rustic wooden board with small bowls of apple butter and cinnamon sugar for dipping. I’ve also packaged them in clear cellophane bags tied with twine and a cinnamon stick—such a charming homemade gift.
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature, layered with parchment paper to keep them from sticking, and they stay moist and soft for 2-3 days. Always good to leave some out for a quick snack later!
Freezing
Freezing the dough (before rolling or filling) works surprisingly well. I freeze dough balls with a slight indentation in the center, then roll in cinnamon sugar and add apple butter just before baking. This way, you can bake fresh cookies anytime, even months later.
Reheating
Reheat leftover cookies slightly in the microwave for 10-15 seconds or pop them in a warm oven for a few minutes. This refreshes the soft texture and brings out the apple butter’s delicious warmth.
FAQs
-
Can I use any type of apple butter in this recipe?
While you can technically use any apple butter, I highly recommend using Musselman’s Apple Butter for its smooth texture and perfect sweetness. Avoid sugar-free apple butter, as it doesn’t melt properly and leaves unpleasant lumps in the cookies.
-
How do I measure flour correctly for this recipe?
Measuring flour precisely is key to the perfect cookie texture. Fluff your flour first, then spoon it gently into your measuring cup and level it off with a knife, or better yet, use a kitchen scale for accuracy. This avoids packing too much flour, which can make cookies dry and dense.
-
Can I make these cookies ahead of time?
Absolutely! You can freeze unbaked dough balls with an indentation in the center for up to three months. When ready to bake, just roll them in cinnamon sugar, fill with apple butter, and bake with a few extra minutes added to the baking time.
-
What if I don’t have cream of tartar?
Cream of tartar is traditional for snickerdoodles, giving that signature tang and chewy texture, but if you don’t have it, you can substitute with baking soda instead. Just be aware it will alter the flavor and texture slightly.
Final Thoughts
This Apple Butter Snickerdoodle Cookies Recipe has truly become one of my favorites to bake and share. I love how it feels familiar and nostalgic but brings a fresh, delightful twist with that apple butter surprise in the center. I hope you give these cookies a try and enjoy every bite as much as I do—you’ll be amazed at how such simple ingredients create a cookie that tastes both cozy and special.
Print
Apple Butter Snickerdoodle Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Apple Butter Snickerdoodle Cookies combine the soft, tender texture of classic snickerdoodles with a sweet and tangy apple butter center. Rolled in cinnamon sugar and topped with turbinado sugar, these cookies offer a delightful combination of creamy, spiced, and fruity flavors baked to perfection.
Ingredients
Cookie Dough
- 7 tablespoons unsalted butter, cool at 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
- 2 teaspoons baking powder
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon fine sea salt
Coating & 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 (for sprinkling)
Instructions
- Prepare Baking Sheets and Oven: Line 3 baking sheets with parchment paper to prevent sticking and preheat your oven to 350°F (180°C) for even baking.
- Cream Butter and Sugars: In a large bowl using a stand mixer or hand mixer, cream together the butter, 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 even mixing.
- Add Eggs and Vanilla: Mix in the egg, egg yolk, and vanilla extract until fully incorporated, then scrape down the bowl again.
- Combine Dry Ingredients: Add the all-purpose flour, baking powder, cream of tartar, and sea salt. Mix until just combined to avoid overworking the dough.
- Prepare Cinnamon Sugar Coating: In a small bowl, mix the cane sugar and ground cinnamon to create your rolling mixture.
- Shape and Fill Cookies: Scoop a 2-tablespoon ball of dough and roll it thoroughly in the cinnamon sugar. Place the coated dough balls on the prepared baking sheets spaced 2 to 3 inches apart. Use the back of a round tablespoon to create an indentation in the center of each dough ball. Fill each indentation with about 1/2 tablespoon of apple butter and sprinkle the centers with turbinado sugar for added sweetness and crunch.
- Bake Cookies: Bake the cookies in the preheated oven for 8 to 12 minutes, or until the edges are set but the centers remain soft.
- Cool and Serve: Let the baking sheets cool completely on a wire rack before transferring the cookies. This ensures they set properly and prevents breaking. Enjoy your delicious apple butter snickerdoodle cookies!
Notes
- Measure flour properly using the spoon-level method or a kitchen scale for best results. Avoid scooping flour directly as it can lead to using too much flour and denser cookies.
- Use only regular apple butter, like Musselman’s brand, as sugar-free varieties do not melt properly and remain clumpy after baking.
- Store leftover cookies in an airtight container at room temperature for 2-3 days to maintain freshness.
- For freezing cookie dough: do not roll or fill before freezing. Instead, shape dough balls, indent centers, then freeze solid. Store with parchment layers for up to 3 months. When ready to bake, roll in cinnamon sugar, fill with apple butter, and add 1-3 minutes to baking time.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
