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:

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
2 teaspoons baking powder
1/2 teaspoon cream of tartar
1/2 teaspoon fine sea salt

For Rolling:

1/3 cup cane granulated sugar
2 teaspoons ground cinnamon

For the Apple Butter Filling:

3/4 cup Musselman’s Apple Butter

For Topping:

4 tablespoons turbinado sugar

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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