Apple Butter Snickerdoodle Cookies
Apple lovers will love these apple butter cookies! Each soft and chewy cookie has a cinnamon sugar coating and an apple butter-filled center. Everyone will love these apple snickerdoodles this fall season!
Equipment
Ingredients
- 7 tablespoon unsalted butter room temperature
- ⅓ cup apple butter room temperature
- ½ cup granulated sugar
- ½ cup dark brown sugar packed
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 teaspoon vanilla extract
- 1 ¾ cup all-purpose flour *see notes below for measuring*
- 2 teaspoon baking powder
- ½ teaspoon cream of tartar
- ¼ teaspoon salt
- ½ cup turbinado sugar
- ½ teaspoon cinnamon
- apple butter for filling
Instructions
- In a large bowl of a stand mixer or with a hand mixer, cream together the butter, apple butter, sugar, and brown sugar until combined.
- Mix in the egg, egg yolk, and vanilla.
- Fold in the flour, cream of tartar, baking powder, and salt until just combined.
- Scoop a 2 tablespoon-sized ball into the bowl of turbinado sugar and cinnamon, rolling it around until it’s completely covered. If the dough is too soft for you to work with, stick the bowl in the fridge for 5-10 minutes and allow it to firm up a bit before rolling.
- Once rolled in the sugar, use the back of a round tablespoon to indent the center.
- Fill the center with a heaping teaspoon of apple butter, then place it on the parchment lined baking tray.
- Chill the tray in the freezer for 3-4 hours or until they feel completely frozen solid.
- Then preheat the oven to 350 F/180 C.
- Bake the cookies spaced 2-3 inches apart for 12-13 minutes or until the edges are golden brown. Let the tray cool completely on a wire cooling rack then enjoy!
Notes
*Measure your flour properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Use high-quality apple butter. I tested this recipe with homemade and store-bought Musselman's and these definitely have the best flavor.
Storage: Once baked, store them in an airtight container or on the baking sheet wrapped in plastic wrap at room temperature for 2-3 days.
Freezing: If you want to freeze the cookie dough, do not fill or roll them. Instead, indent the center of the ball then freeze them until solid. Once solid, store them in an airtight container with parchment in between layers if stacking for up to 3 months. When you are ready to bake them, roll them in the turbinado sugar, fill them with the apple butter, then bake them right away!