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Apple Butter Snickerdoodle Cookies

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If you’re in search of a deliciously cozy treat for the fall season, these Apple Butter Snickerdoodle Cookies are just what you need. Infused with warm spices and filled with gooey apple butter, these cookies promise to deliver comfort in every bite. Their soft, chewy texture is perfectly complemented by a sweet cinnamon sugar coating, making them an irresistible addition to any gathering or a delightful indulgence on a busy weeknight. Easy to make and family-friendly, these cookies are sure to become a favorite in your household as they bring the essence of autumn right to your kitchen.

Ingredients

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  • 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 oven to 350°F (180°C) and line baking sheets with parchment paper.
  2. In a large bowl, cream together unsalted butter, cream cheese, granulated sugar, brown sugar, and molasses until light and fluffy.
  3. Mix in one egg, one egg yolk, and vanilla extract until well combined.
  4. Gradually add flour, baking powder, cream of tartar, and salt; mix until just combined.
  5. Roll cookie dough into balls and coat with cinnamon sugar before placing on baking sheets with an indent for filling.
  6. Fill each indent with apple butter and sprinkle turbinado sugar on top.
  7. Bake for 8-12 minutes until edges are set but centers remain soft. Cool completely before serving.

Nutrition

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