Apple Butter Snickerdoodle Cookies
Apple butter snickerdoodles— a deliciously cozy twist on classic snickerdoodles. Soft, chewy, coated in cinnamon sugar, and filled with spiced apple butter, they are perfect for fall!
Equipment
Ingredients
- 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
- 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
- Line 3 baking sheets with parchment paper. Preheat the oven to 350°F/180°C.
- In a large bowl of a stand mixer or with a hand mixer, cream together the butter, cream cheese, sugar, brown sugar, and molasses for 3 minutes on low speed until light and fluffy. Scrape down the bowl.
- Mix in the egg, egg yolk, and vanilla. Scrape down the bowl.
- Mix in the flour, baking powder, cream of tartar, and salt until just combined.
- In a small bowl, combine the sugar and cinnamon. Scoop a 2 tablespoon-sized ball of the cookie dough into the bowl of cinnamon sugar, rolling it around until it’s completely covered. Then, place it on the baking sheet and use the back of a round tablespoon to indent the center. Fill the center with 1/2 tablespoon of apple butter, then sprinkle the center with turbinado sugar.
- Bake the cookies spaced 2-3 inches apart for 8-12 minutes or until the edges are set. Let the tray cool completely on a wire cooling rack, and then enjoy!
Video
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!*
Notes on apple butter: Do not use “sugar-free” apple butter varieties. I found that the apple butter doesn’t melt in the oven and will remain as a giant lump after baking. Of all the varieties I tested, Musselman’s Apple Butter is by far superior in both flavor and texture- I highly recommend it for the best results!
Storage/Freezing: Store leftover cookies in an airtight container at room temperature for 2-3 days. If you want to freeze the cookie dough, do not fill or roll it. Instead, indent the center of the dough, then freeze until solid. Once solid, store them in an airtight container with parchment between layers for up to 3 months. When ready to bake, roll them in cinnamon sugar, fill the centers with apple butter, and add 1-3 minutes to the bake time.
