Description
Delightfully soft and flavorful Apple Butter Snickerdoodle Cookies combine the classic cinnamon sugar coating of snickerdoodles with a rich apple butter center for a uniquely delicious treat. These cookies are made with a cream cheese-butter base and finished with a turbinado sugar sprinkle for a crunchy, sweet touch.
Ingredients
Scale
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 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 (spooned and leveled or weighed)
- 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)
Instructions
- Prepare for Baking: Line three baking sheets with parchment paper and preheat your oven to 350°F (180°C). This ensures even baking and easy cleanup.
- Cream the Fats and Sugars: In a large bowl using a stand mixer or hand mixer, beat 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. Scrape down the sides of the bowl to ensure even mixing.
- Add Eggs and Vanilla: Mix in the large egg, egg yolk, and vanilla extract until fully incorporated. Scrape the bowl again to mix evenly.
- Incorporate Dry Ingredients: Gently mix in the all-purpose flour, baking powder, cream of tartar, and salt until just combined. Avoid overmixing to keep the cookies tender.
- Roll in Cinnamon Sugar: In a small bowl, combine the cane sugar and cinnamon. Scoop a 2-tablespoon ball of dough and roll it thoroughly in the cinnamon sugar to coat well.
- Shape and Fill: Place the coated dough balls spaced 2-3 inches apart on the prepared baking sheets. Use the back of a round tablespoon to create an indent in the center of each ball. Fill each indentation with half a tablespoon of apple butter. Finally, sprinkle the turbinado sugar over the filled centers for added texture and sweetness.
- Bake: Bake in the preheated oven for 8 to 12 minutes, or until the edges of the cookies are set but the centers remain soft.
- Cool and Serve: Remove the baking sheets from the oven and let the cookies cool completely on wire racks to firm up before enjoying.
Notes
- Measure your flour properly by fluffing it, spooning it into the measuring cup, and leveling it off, or better yet, use a kitchen scale to weigh the flour for the most accurate results.
- For best apple butter results, avoid sugar-free varieties as they do not melt well and result in lumps. Musselman’s Apple Butter is recommended for optimal flavor and texture.
- Store leftover cookies in an airtight container at room temperature for 2-3 days to maintain freshness.
- To freeze cookie dough, do not fill or roll it first. Instead, indent the centers, freeze until solid, then store layered with parchment paper in an airtight container for up to 3 months. When ready, roll in cinnamon sugar, fill with apple butter, and bake adding 1-3 minutes to the baking time.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 120 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg