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Apple Butter Snickerdoodle Cookies

Apple Butter Snickerdoodle Cookies
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Indulge in the delightful flavors of these Apple Butter Snickerdoodle Cookies, perfect for cozy fall baking. Each soft and chewy cookie is filled with a gooey apple butter center, wrapped in a warm cinnamon sugar coating that makes them irresistible. Ideal for family gatherings, holiday celebrations, or simply enjoying a sweet treat at home, these cookies are sure to become a seasonal favorite.

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

Instructions

  1. Preheat your oven to 350°F (180°C) and line three baking sheets with parchment paper.
  2. In a large bowl, cream together unsalted butter, cold cream cheese, granulated sugar, brown sugar, and molasses until light and fluffy.
  3. Mix in one egg and one egg yolk followed by vanilla extract.
  4. Gradually add all-purpose flour, baking powder, cream of tartar, and salt until just combined.
  5. Mix together cane sugar and ground cinnamon in a small bowl. Roll two-tablespoon-sized balls of dough in the mixture.
  6. Place on baking sheets, create an indent in each ball, fill with apple butter, and sprinkle with turbinado sugar.
  7. Bake for 8-12 minutes until edges are set but centers remain soft. Cool on wire racks.

Nutrition

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

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