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Apple Butter Snickerdoodle Cookies Recipe

Apple Butter Snickerdoodle Cookies Recipe
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★★★★★

4.8 from 15 reviews

These Apple Butter Snickerdoodle Cookies are a delightful twist on the classic snickerdoodle, with a sweet apple butter center. Perfect for the fall season or any time you crave a cozy treat.

Ingredients

Scale

Cookies:

  • 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

Rolling Mixture:

  • 1/3 cup cane granulated sugar
  • 2 teaspoons ground cinnamon

Filling and Topping:

  • 3/4 cup Musselman’s Apple Butter
  • 4 tablespoons turbinado sugar

Instructions

  1. Prepare: Line 3 baking sheets with parchment paper. Preheat the oven to 350°F/180°C.
  2. Cream Butter and Sugars: In a large bowl, cream together the butter, cream cheese, granulated sugar, brown sugar, and molasses until light and fluffy.
  3. Add Eggs: Mix in the egg, egg yolk, and vanilla until well combined.
  4. Incorporate Dry Ingredients: Gradually add the flour, baking powder, cream of tartar, and salt, mixing until just combined.
  5. Prepare Rolling Mixture: Combine the cane sugar and cinnamon in a small bowl.
  6. Form Cookies: Roll cookie dough balls in the cinnamon sugar mixture, then place on baking sheets. Indent each cookie and fill with apple butter, topping with turbinado sugar.
  7. Bake: Bake the cookies for 8-12 minutes until set. Cool on a wire rack before serving.

Nutrition

Keywords: Apple Butter Snickerdoodle Cookies, Snickerdoodle Cookies, Apple Butter Cookies, Fall Cookies

Find it online: https://topreci.com/apple-butter-snickerdoodle-cookies-recipe/