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Apple Butter Snickerdoodle Cookies

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Indulge in the cozy flavors of fall with these Apple Butter Snickerdoodle Cookies. Soft and chewy, each cookie features a delightful swirl of warm spices and a gooey apple butter center, all rolled in a cinnamon-sugar coating. Perfect for sharing or savoring on chilly evenings, these cookies are sure to become a seasonal favorite!

Ingredients

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  • 7 tablespoons unsalted butter (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. Preheat the oven to 350°F (180°C) and line three baking sheets with parchment paper.
  2. In a large mixing bowl, cream together the butter, cream cheese, granulated sugar, brown sugar, and molasses on low speed for about 3 minutes until fluffy. Scrape down the bowl.
  3. Add the egg, egg yolk, and vanilla extract; mix until well combined. Scrape down the bowl again.
  4. Gradually add the flour, baking powder, cream of tartar, and salt until just mixed.
  5. In a small bowl, combine the rolling sugar and cinnamon. Scoop a tablespoon-sized ball of dough into the mixture to coat it thoroughly. Place on the baking sheet and indent the center using a tablespoon.
  6. Fill each indentation with half a tablespoon of apple butter and sprinkle with turbinado sugar.
  7. Bake for 8-12 minutes until edges are set. Cool on a wire rack before serving.

Nutrition

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