Description

These Apple Butter Snickerdoodle Cookies combine the classic cinnamon-sugar coating of snickerdoodles with a delightful apple butter center, offering a soft, chewy texture and a burst of flavorful sweetness in every bite. Perfect for fall or any cozy occasion, these cookies blend the richness of cream cheese and butter with warm spices and a unique fruity surprise.

Ingredients

Wet Ingredients

7 tablespoons unsalted butter
3.5 ounces cold cream cheese
2 tablespoons unsulphured molasses
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
¾ cup Musselman’s Apple Butter

Dry Ingredients

½ cup granulated sugar
½ cup brown sugar
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon cream of tartar
½ teaspoon fine sea salt

For Rolling and Topping

1/3 cup cane granulated sugar (for rolling)
2 teaspoons ground cinnamon (for rolling)
4 tablespoons turbinado sugar (for topping)

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Instructions

Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (180°C) and line baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
Cream Butter Mixture: In a mixing bowl, cream together the unsalted butter, cold cream cheese, granulated sugar, brown sugar, and molasses until the mixture is fluffy and well combined. This creates the rich base for your cookies.
Add Eggs and Vanilla: Mix in the large egg, egg yolk, and vanilla extract until fully incorporated, which will add moisture and flavor to the dough.
Combine Dry Ingredients: Gradually add the all-purpose flour, baking powder, cream of tartar, and fine sea salt to the wet mixture, mixing just until combined to avoid overworking the dough and keeping the cookies tender.
Shape and Fill Cookies: Roll the dough into balls, then coat each ball in a mixture of cane granulated sugar and ground cinnamon. Press an indentation into the center of each cookie, fill it with about ¾ teaspoon of Musselman’s Apple Butter, and sprinkle turbinado sugar on top for added crunch and sparkle.
Bake and Cool: Bake the cookies in the preheated oven for 8 to 12 minutes, or until the edges are set but the centers remain soft. Remove from the oven and transfer them to wire racks to cool completely, allowing the apple butter filling to set perfectly.

Notes

Ensure the cream cheese is cold to help maintain the dough consistency.
Do not overmix the flour into the wet ingredients to keep the cookies tender.
Use parchment paper or silicone baking mats to prevent sticking and promote even baking.
Cookies are best enjoyed within 3 days when stored in an airtight container.
For a stronger cinnamon flavor, adjust the cinnamon in the rolling sugar mixture to taste.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American