Description

Indulge in the warm flavors of fall with these delightful Apple Butter Snickerdoodle Cookies. Soft, chewy, and featuring a gooey apple butter center swirled with comforting spices, these cookies are perfect for gatherings or cozy nights in. Coated in cinnamon sugar, they offer an irresistible twist on traditional snickerdoodles. With easy-to-follow instructions and a handful of ingredients, even novice bakers can create this delicious treat. Enjoy them fresh out of the oven or paired with a scoop of ice cream for an extra special dessert experience.

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 (see notes below for measuring)
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 (for filling)
4 tablespoons turbinado sugar (for topping)

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Instructions

Preheat your oven to 350°F (180°C) and line baking sheets with parchment paper.
In a mixer, cream together butter, cream cheese, granulated sugar, brown sugar, and molasses until fluffy.
Add eggs and vanilla; mix until combined.
Gradually incorporate flour, baking powder, cream of tartar, and salt until just mixed.
Roll dough into balls coated in cinnamon-sugar; indent centers and fill with apple butter.
Bake for 8-12 minutes until edges are set; cool on a wire rack before serving.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie (30g)
Calories: 130
Sugar: 9g
Sodium: 50mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg