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
Scale
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
