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Apple Butter Snickerdoodle Cookies

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Delightful cookies blending snickerdoodles with the comforting essence of apple butter, perfect for any occasion.

Ingredients

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  • 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
  • 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

Instructions

  1. Line 3 baking sheets with parchment paper.
  2. Preheat the oven to 350°F/180°C.
  3. Cream together the butter, cream cheese, granulated sugar, brown sugar, and molasses in a large bowl using a stand mixer or hand mixer for 3 minutes on low speed until light and fluffy. Scrape down the bowl.
  4. Mix in the egg, egg yolk, and vanilla. Scrape down the bowl.
  5. Mix in the flour, baking powder, cream of tartar, and salt until just combined.
  6. Combine the cane granulated sugar and ground cinnamon in a small bowl.
  7. Scoop a 2 tablespoon-sized ball of the cookie dough into the bowl of cinnamon sugar, rolling it around until it’s completely covered.
  8. Place it on the baking sheet and use the back of a round tablespoon to indent the center.
  9. Fill the center with 1/2 tablespoon of apple butter, then sprinkle the center with turbinado sugar.
  10. Bake the cookies spaced 2-3 inches apart for 8-12 minutes or until the edges are set.
  11. Let the tray cool completely on a wire cooling rack, and then enjoy!

Notes

Ensure butter and cream cheese are at room temperature for best results. Consider chilling the dough for thicker cookies.

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