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
Scale
- 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