When it comes to fall baking, Apple Butter Snickerdoodle Cookies are the ultimate treat. Soft, chewy, and swirled with warm spices, these cookies take the classic snickerdoodle to the next level. Each cookie features a gooey apple butter center, surrounded by a sweet cinnamon-sugar coating that makes every bite irresistible. Whether you’re baking for the holidays or simply craving a comforting dessert, these cookies are sure to impress!
Why You’ll Love This Recipe
These Apple Butter Snickerdoodle Cookies combine the warm, comforting flavors of snickerdoodles with the richness of apple butter. The dough is soft and chewy, with a hint of molasses and vanilla, while the gooey apple butter center adds a luscious twist. The cinnamon-sugar coating gives the cookies a delightful crunch on the outside, making them the perfect balance of textures and flavors. Plus, they’re easy to make and come together in just under an hour, making them perfect for any occasion!
Ingredients
Tip: you’ll find full ingredients and measurements in the recipe card below
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7 tablespoons unsalted butter, cool room temperature
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3.5 ounces cold full-fat cream cheese
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1/2 cup granulated sugar
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1/2 cup brown sugar, packed
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2 tablespoons unsulphured molasses
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1 large egg, room temperature
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1 large egg yolk, room temperature
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1 teaspoon vanilla extract
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2 cups all-purpose flour
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2 teaspoons baking powder
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1/2 teaspoon cream of tartar
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1/2 teaspoon fine sea salt
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1/3 cup cane granulated sugar, for rolling
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2 teaspoons ground cinnamon, for rolling
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3/4 cup Musselman’s Apple Butter
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4 tablespoons turbinado sugar
Instructions
Step 1: Preheat and Prep
Preheat the oven to 350°F (180°C). Line 3 baking sheets with parchment paper to prevent sticking and make cleanup easier.
Step 2: Cream the Wet Ingredients
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 light and fluffy. Scrape down the bowl as needed to ensure everything is mixed well.
Step 3: Add Eggs and Vanilla
Mix in the egg, egg yolk, and vanilla extract. Scrape down the bowl to ensure everything is fully incorporated.
Step 4: Mix in Dry Ingredients
Add the flour, baking powder, cream of tartar, and salt. Mix until just combined, making sure not to overwork the dough.
Step 5: Roll the Dough
In a small bowl, combine the cane sugar and ground cinnamon for the rolling mixture. Scoop out 2-tablespoon-sized portions of cookie dough and roll them in the cinnamon-sugar mixture until fully coated. Place the dough balls on the prepared baking sheets, leaving about 2-3 inches of space between each.
Step 6: Add the Apple Butter
Using the back of a round tablespoon or your finger, make an indentation in the center of each cookie dough ball. Fill the indentation with 1/2 tablespoon of apple butter and sprinkle a little turbinado sugar on top.
Step 7: Bake
Bake the cookies for 8-12 minutes, or until the edges are set and slightly golden. Remove the baking sheets from the oven and let the cookies cool completely on a wire cooling rack.
Variations
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Add nuts: For a bit of crunch, add chopped walnuts or pecans to the dough before baking.
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Frosted Version: Drizzle a simple glaze over the cooled cookies for extra sweetness.
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More Apple Flavor: Add a pinch of ground cinnamon to the apple butter before filling the cookies for a deeper apple flavor.
Heating and Storage
These cookies can be stored in an airtight container at room temperature for up to a week. To maintain their softness, place a slice of bread in the container. You can also freeze these cookies for up to 3 months. Simply freeze them in a single layer on a baking sheet before transferring them to an airtight container or freezer bag. Reheat frozen cookies in the microwave for a few seconds to enjoy them warm.
Frequently Asked Questions
Can I use a different sweetener instead of the molasses?
Yes, you can substitute the molasses with honey or maple syrup. However, the flavor may change slightly, as molasses gives these cookies a rich, earthy sweetness.
Can I use a different type of apple butter?
Yes! You can use any type of apple butter, though the flavor will vary depending on the brand or homemade recipe. Try different varieties to find the one you prefer.
Can I freeze the dough?
Yes, you can freeze the dough before baking. Just scoop out the dough balls, roll them in cinnamon sugar, and freeze them on a baking sheet. Once frozen, transfer the dough balls to a freezer-safe container or bag. When you’re ready to bake, just add a few extra minutes to the baking time.
Can I make these cookies gluten-free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum or another binder for the right texture.
Can I make these cookies vegan?
To make these cookies vegan, substitute the butter and cream cheese with vegan alternatives, and use a flax egg in place of the egg and egg yolk. You can also use a plant-based sweetener in place of the granulated sugar.
How do I know when the cookies are done?
The cookies are done when the edges are golden, and they are slightly firm to the touch. They will continue to firm up as they cool, so be careful not to overbake them.
Can I use a cookie scoop?
Yes, a standard 2-tablespoon cookie scoop is perfect for portioning out the dough for these cookies.
Can I add chocolate chips to the dough?
Of course! Add about 1/2 cup of chocolate chips to the dough for an extra indulgent treat.
Can I make these cookies without apple butter?
If you don’t have apple butter, you can use apple sauce, though the flavor and texture will be slightly different. Consider adding extra cinnamon to boost the flavor.
Can I double the recipe?
Yes, feel free to double the recipe to make a larger batch of cookies. Just make sure to adjust the baking sheets accordingly.
Conclusion
These Apple Butter Snickerdoodle Cookies are a delightful twist on the classic snickerdoodle, with the addition of a gooey apple butter center. The combination of warm spices and sweet apple butter makes each bite irresistible. Whether you’re baking for the holidays, a fall gathering, or simply craving a comforting treat, these cookies are sure to be a hit. Soft, chewy, and packed with flavor, they’re perfect for any occasion!
Print
Apple Butter Snickerdoodle Cookies
- Total Time: 0 hours
- Yield: 20-24 cookies
- Diet: Vegetarian
Description
These Apple Butter Snickerdoodle Cookies are a delightful twist on the classic, featuring soft, chewy cookies filled with gooey apple butter and coated in cinnamon-sugar. A perfect fall treat, easy to make, and sure to impress.
Ingredients
For the Cookie Dough:
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3.5 ounces cold full-fat cream cheese
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1/2 cup granulated sugar
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1/2 cup brown sugar, packed
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2 tablespoons unsulphured molasses
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1 large egg, room temperature
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1 large egg yolk, room temperature
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1 teaspoon vanilla extract
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2 cups all-purpose flour
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2 teaspoons baking powder
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1/2 teaspoon cream of tartar
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1/2 teaspoon fine sea salt
7 tablespoons unsalted butter, cool room temperature
For Rolling:
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2 teaspoons ground cinnamon
1/3 cup cane granulated sugar
For the Apple Butter Filling:
3/4 cup Musselman’s Apple Butter
For Topping:
4 tablespoons turbinado sugar
Instructions
Step 1: Preheat and Prep
Preheat the oven to 350°F (180°C). Line 3 baking sheets with parchment paper for easy cleanup.
Step 2: Cream the Wet Ingredients
In a large bowl (using a stand mixer or hand mixer), cream together butter, cream cheese, granulated sugar, brown sugar, and molasses on low speed for about 3 minutes until light and fluffy. Scrape down the bowl as needed.
Step 3: Add Eggs and Vanilla
Mix in the egg, egg yolk, and vanilla extract. Scrape the bowl to incorporate fully.
Step 4: Mix in Dry Ingredients
Add flour, baking powder, cream of tartar, and salt. Mix until just combined to avoid overworking the dough.
Step 5: Roll the Dough
In a small bowl, combine cane sugar and cinnamon for rolling. Scoop out 2-tablespoon-sized portions of dough and roll them in the cinnamon-sugar mixture until fully coated. Place the dough balls on the prepared baking sheets, leaving 2-3 inches of space between them.
Step 6: Add the Apple Butter
Make an indentation in the center of each dough ball using the back of a round tablespoon or your finger. Fill with 1/2 tablespoon of apple butter and sprinkle with turbinado sugar.
Step 7: Bake
Bake for 8-12 minutes, or until the edges are set and slightly golden. Remove the baking sheets from the oven and let the cookies cool completely on a wire rack.
Notes
- Frosted Version: Drizzle a simple glaze over the cooled cookies for extra sweetness.
- More Apple Flavor: Add a pinch of ground cinnamon to the apple butter before filling the cookies for a deeper apple flavor.
- Vegan Option: Substitute the butter and cream cheese with vegan alternatives, and use a flax egg in place of the egg and egg yolk. Use a plant-based sweetener as well.
- Prep Time: 15 minutes
- Cook Time: 8-12 minutes
- Category: dessert
- Method: Baking
- Cuisine: american
