Description
Delightfully soft and spiced Apple Butter Snickerdoodle Cookies combine the classic cinnamon sugar coating with a luscious apple butter center for a comforting fall-inspired treat. These cookies feature a cream cheese and butter-rich dough, rolled in cinnamon sugar and topped with a sweet apple butter dollop and turbinado sugar for extra crunch.
Ingredients
Scale
Cookie Dough Ingredients
- 7 tablespoons unsalted butter, cooled to 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 (for sprinkling on top)
Instructions
- Prepare baking sheets and oven: Line 3 baking sheets with parchment paper. Preheat the oven to 350°F (180°C) to ensure even baking.
- Cream fats and sugars: Using a stand mixer with a paddle attachment or a hand mixer, beat together the unsalted butter, cream cheese, granulated sugar, brown sugar, and molasses on low speed for about 3 minutes until the mixture becomes light and fluffy. Scrape down the bowl to incorporate all ingredients evenly.
- Add eggs and vanilla: Mix in the whole egg, egg yolk, and vanilla extract until fully combined, scraping down the bowl as needed to avoid any unmixed portions.
- Incorporate dry ingredients: Add the sifted all-purpose flour, baking powder, cream of tartar, and fine sea salt. Mix on low speed until just combined to avoid overworking the dough.
- Mix cinnamon sugar for rolling: In a small bowl, combine the cane sugar and ground cinnamon thoroughly to create the rolling mixture.
- Shape and roll the dough balls: Scoop out 2-tablespoon-sized balls of dough. Roll each ball in the cinnamon sugar mixture until fully coated. Place them spaced about 2 to 3 inches apart on prepared baking sheets.
- Indent and fill the cookies: Using the back of a tablespoon, gently press into the center of each dough ball to create an indentation. Fill each indentation with approximately 1/2 tablespoon of Musselman’s Apple Butter. Sprinkle the top of each filled center with turbinado sugar for a crunchy finish.
- Bake the cookies: Place the baking sheets in the preheated oven and bake for 8 to 12 minutes, or until the edges are set but the centers remain soft.
- Cool and serve: Remove cookies from the oven and transfer the baking sheets to a wire cooling rack. Allow the cookies to cool completely before serving to ensure optimal texture and flavor.
Notes
- Measure flour properly using the spoon-level method, fluffing it before spooning into your measuring cup to avoid overpacking. Using a kitchen scale is recommended for best accuracy.
- Avoid using sugar-free varieties of apple butter as they do not melt properly during baking and result in lumps.
- Musselman’s Apple Butter is recommended for superior flavor and texture.
- Storage: Store leftover cookies in an airtight container at room temperature for 2-3 days.
- Freezing: Freeze unfilled and unrolled dough balls by indenting centers before freezing solid. Store with parchment between layers for up to 3 months. When ready to bake, roll in cinnamon sugar, fill with apple butter, and add 1-3 minutes to the baking 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: 40mg
