Apple Butter Snickerdoodle Cookies
These Apple Butter Snickerdoodle Cookies are the perfect treat for fall, boasting a delightful blend of warm spices and a gooey apple butter center. Ideal for cozy gatherings, holiday celebrations, or simply indulging yourself, these cookies offer a unique twist on classic snickerdoodles that everyone will love.
Why You’ll Love This Recipe
- Irresistible Flavor: The combination of apple butter and spices creates a taste that transports you to autumn with each bite.
- Soft and Chewy Texture: These cookies are baked to perfection, ensuring they remain soft and chewy with a satisfying crust.
- Versatile Treat: Perfect for any occasion, from Thanksgiving desserts to casual afternoon snacks.
- Easy to Make: With simple ingredients and straightforward steps, even novice bakers can whip these up with ease.
- Fun with Family: Baking these cookies is an excellent activity for friends and family, making memories while enjoying delicious treats.
Tools and Preparation
To create your Apple Butter Snickerdoodle Cookies, you’ll need some essential tools. Each tool plays a pivotal role in ensuring your cookies come out perfectly.
Essential Tools and Equipment
- Stand mixer or hand mixer
- Baking sheets
- Parchment paper
- Mixing bowls
- Measuring cups and spoons
- Cookie scoop
Importance of Each Tool
- Stand mixer or hand mixer: These save time and effort when creaming the butter and sugars together, resulting in light and fluffy dough.
- Baking sheets: A good quality baking sheet ensures even baking and prevents sticking.
- Parchment paper: Lining your baking sheets with parchment makes cleanup easier and helps prevent cookie sticking.
Ingredients
These apple butter snickerdoodles are fall baking at its best: soft, chewy, and swirled with warm spices. Each cookie has a gooey apple butter center and a cinnamon sugar coating that makes them irresistible!
For the Cookie Dough
- 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 (see notes below for measuring)
- 2 teaspoons baking powder
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon fine sea salt
For Rolling the Cookies
- 1/3 cup cane granulated sugar (for rolling)
- 2 teaspoons ground cinnamon (for rolling)
For Filling the Cookies
- 3/4 cup Musselman’s Apple Butter
- 4 tablespoons turbinado sugar
How to Make Apple Butter Snickerdoodle Cookies
Step 1: Preheat the Oven
Preheat your oven to 350°F (180°C). Line three baking sheets with parchment paper to prepare for baking.
Step 2: Cream the Base Ingredients
In a large bowl using a stand mixer or hand mixer:
1. Cream together the unsalted butter, cream cheese, granulated sugar, brown sugar, and molasses on low speed for about three minutes until light and fluffy.
2. Make sure to scrape down the sides of the bowl during mixing.
Step 3: Add Eggs and Vanilla
Mix in:
1. One large egg,
2. One large egg yolk,
3. One teaspoon vanilla extract.
Scrape down the bowl again to ensure everything is well combined.
Step 4: Combine Dry Ingredients
Add in:
1. Two cups all-purpose flour,
2. Two teaspoons baking powder,
3. Half a teaspoon cream of tartar,
4. Half a teaspoon fine sea salt.
Mix until just combined; do not overmix.
Step 5: Prepare Cinnamon Sugar Coating
In a small bowl:
1. Combine one-third cup cane granulated sugar with two teaspoons ground cinnamon.
Scoop out two-tablespoon-sized balls of cookie dough into the cinnamon-sugar mixture, rolling them until completely coated.
Step 6: Indent and Fill Cookies
Place each ball on the prepared baking sheet:
1. Use the back of a round tablespoon to create an indent in the center of each cookie.
2. Fill this indent with half a tablespoon of Musselman’s Apple Butter.
3. Sprinkle turbinado sugar over the top.
Step 7: Bake Your Cookies
Bake the cookies spaced about two to three inches apart for eight to twelve minutes or until edges are set. Allow them to cool completely on a wire rack before enjoying your delicious Apple Butter Snickerdoodle Cookies!
How to Serve Apple Butter Snickerdoodle Cookies
These delightful Apple Butter Snickerdoodle Cookies are perfect for sharing and enjoying during the fall season. Here are some creative serving suggestions to elevate your cookie experience.
With a Glass of Milk
- Pair these cookies with a tall glass of cold milk for a classic treat that enhances the flavors of the cinnamon and apple butter.
Warmed with Vanilla Ice Cream
- Serve the cookies warm and top them with a scoop of vanilla ice cream. The heat from the cookies will slightly melt the ice cream, creating a deliciously creamy dessert.
On a Festive Platter
- Arrange your Apple Butter Snickerdoodle Cookies on a decorative platter. Add some fall-themed decorations, like mini pumpkins or leaves, for a festive touch at gatherings.
Drizzled with Caramel Sauce
- For an indulgent twist, drizzle warm caramel sauce over the cookies. This adds an extra layer of sweetness that complements the apple flavor beautifully.
With Hot Spiced Cider
- Enjoy these cookies alongside a cup of hot spiced cider. The warm spices in both treats create a cozy fall atmosphere perfect for chilly days.
As Party Favors
- Wrap individual cookies in clear cellophane and tie them with twine. These make charming party favors for autumn celebrations or Thanksgiving dinners.
How to Perfect Apple Butter Snickerdoodle Cookies
To ensure your Apple Butter Snickerdoodle Cookies come out perfectly every time, follow these tips for success.
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Use Room Temperature Ingredients: Make sure your butter and cream cheese are at room temperature. This helps achieve a smooth batter and better texture in your cookies.
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Measure Flour Correctly: Use the spoon-and-level method when measuring flour to avoid dense cookies. Too much flour can lead to tough snickerdoodles.
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Chill Dough if Needed: If your dough feels too sticky, chill it for 30 minutes before rolling. This will make it easier to handle and shape.
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Don’t Overbake: Keep an eye on your cookies while baking. They should be soft in the center when you take them out; they will firm up as they cool.
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Experiment with Toppings: Feel free to get creative with toppings! Try using different sugars or adding chopped nuts for added texture and flavor.
Best Side Dishes for Apple Butter Snickerdoodle Cookies
These Apple Butter Snickerdoodle Cookies are versatile and can pair well with various side dishes. Here are some excellent options to consider.
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Warm Cinnamon Apples: Sauté fresh apples in cinnamon and sugar for a warm side dish that complements the flavors of the cookies perfectly.
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Pumpkin Spice Latte: A cozy beverage that pairs beautifully with snickerdoodles, enhancing their warm spice notes while providing a comforting drink option.
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Cheese Platter: Include sharp cheddar or creamy brie on a cheese platter to contrast sweet flavors, making it an interesting pairing option for cookie lovers.
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Caramel Pecan Brownies: Rich brownies topped with caramel and pecans add decadence to your dessert table, balancing out the sweetness of snickerdoodles nicely.
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Fruit Salad: A light fruit salad with seasonal fruits like pears and pomegranates can refresh your palate after indulging in sweet cookies.
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Chai Tea: The aromatic spices in chai tea pair delightfully with snickerdoodles, offering warmth and comfort during chilly evenings.
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Maple Glazed Donuts: These donuts provide another sweet treat option that complements the apple butter flavor while adding variety to your dessert selection.
Common Mistakes to Avoid
When baking Apple Butter Snickerdoodle Cookies, it’s easy to make mistakes that can affect the final product. Here are some common pitfalls and how to avoid them.
- Not measuring ingredients accurately: Precision is key in baking. Use a kitchen scale for dry ingredients and liquid measuring cups for wet ones.
- Overmixing the dough: Mixing too much can lead to tough cookies. Mix just until combined for soft, chewy results.
- Skipping the chilling step: Chilling the dough helps prevent spreading. If your dough feels too soft, refrigerate it for at least 30 minutes.
- Incorrect oven temperature: An oven that’s too hot can burn the cookies. Always preheat your oven and consider using an oven thermometer for accuracy.
- Ignoring the cooling time: Letting cookies cool on a wire rack allows them to set properly. Don’t skip this step for best texture.
Storage & Reheating Instructions
Refrigerator Storage
- Store cookies in an airtight container in the fridge for up to 1 week.
- Layer parchment paper between cookies to prevent sticking.
Freezing Apple Butter Snickerdoodle Cookies
- Freeze cookies in a single layer on a baking sheet before transferring them to an airtight container.
- They can be frozen for up to 3 months.
Reheating Apple Butter Snickerdoodle Cookies
- Oven: Preheat to 350°F (175°C) and bake for 5-7 minutes until warm.
- Microwave: Heat on medium power for about 10-15 seconds, checking to avoid overheating.
- Stovetop: Warm in a non-stick skillet over low heat for a few minutes.
Frequently Asked Questions
Here are some common questions about making Apple Butter Snickerdoodle Cookies.
Can I use homemade apple butter?
Yes, homemade apple butter works perfectly! Just ensure it’s smooth and well-blended.
How do I know when the cookies are done?
The edges should be set, while the centers look slightly underbaked. They will firm up as they cool.
Can I substitute different sugars?
You can use all granulated sugar or all brown sugar if you prefer, but this may alter the flavor and texture slightly.
What if I don’t have turbinado sugar?
If you don’t have turbinado sugar, you can replace it with regular granulated sugar or brown sugar for rolling.
Final Thoughts
These Apple Butter Snickerdoodle Cookies are an irresistible treat that brings comfort and warmth with every bite. Their unique flavor profile makes them perfect for fall gatherings or any cozy occasion. Feel free to customize with nuts or alternative spices to suit your taste!
Apple Butter Snickerdoodle Cookies
- Total Time: 30 minutes
- Yield: Approximately 24 cookies 1x
Description
Indulge in the comforting flavors of fall with these Apple Butter Snickerdoodle Cookies. These delightful treats feature a soft and chewy exterior, filled with a gooey apple butter center, and rolled in a warm cinnamon sugar coating. Perfect for cozy gatherings, holiday celebrations, or simply as an indulgence for yourself, these cookies offer a unique twist on the classic snickerdoodle. With easy-to-follow instructions and simple ingredients, even novice bakers can create this autumn favorite that will have everyone reaching for more.
Ingredients
- 7 tablespoons unsalted butter (room temperature)
- 3.5 ounces cold full-fat cream cheese
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 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
- Preheat your oven to 350°F (180°C) and line baking sheets with parchment paper.
- In a bowl, cream together butter, cream cheese, granulated sugar, brown sugar, and molasses until light and fluffy.
- Mix in the egg and vanilla until fully combined.
- Gradually add flour, baking powder, cream of tartar, and salt; mix until just combined.
- Roll dough into balls, coat in cinnamon sugar, then create an indent and fill with apple butter.
- Bake for 8-12 minutes or until edges are set; cool on wire racks.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (40g)
- Calories: 150
- Sugar: 9g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
