Description

Indulge in the warm, comforting flavors of these Apple Butter Snickerdoodle Cookies, a perfect treat for fall baking. Bursting with gooey apple butter at their center and rolled in a delightful cinnamon sugar coating, these cookies are irresistibly soft and chewy. Ideal for cozy gatherings, holiday celebrations, or a sweet moment at home, they encapsulate the essence of autumn. Quick to prepare with simple ingredients, even novice bakers can whip up this delicious recipe effortlessly. Savor the combination of apple butter and warm spices that create an unforgettable taste experience.

Ingredients

Scale

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

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Instructions

Preheat your oven to 350°F (180°C) and line baking sheets with parchment paper.
In a mixer, combine unsalted butter, cream cheese, granulated sugar, brown sugar, and molasses until light and fluffy.
Mix in the eggs and vanilla extract.
Gradually add flour, baking powder, cream of tartar, and salt until just combined.
Prepare a cinnamon-sugar mix and roll cookie dough balls in it.
Create an indent in each ball and fill with apple butter; sprinkle turbinado sugar on top.
Bake for 8–12 minutes until edges are set but centers remain soft.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie (30g)
Calories: 130
Sugar: 9g
Sodium: 75mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 0g
Protein: 2g
Cholesterol: 25mg