Description
Apple Butter Snickerdoodle Cookies are the ultimate fall treat that combines the warm flavors of apple butter and cinnamon in a soft, chewy cookie. Each bite reveals a gooey center, making these cookies perfect for cozy evenings or gatherings with friends and family. With straightforward preparation steps, even novice bakers can whip up a batch of these delightful cookies. Whether enjoyed with a glass of milk, served at a party, or paired with your favorite coffee or tea, these Apple Butter Snickerdoodle Cookies are sure to become a seasonal favorite!
Ingredients
Scale
- 7 tablespoons unsalted butter (cool 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)
- 2 cups all-purpose flour
- 3/4 cup Musselman's Apple Butter
- Cane granulated sugar for rolling
- Ground cinnamon for rolling
Instructions
- Preheat oven to 350°F (180°C) and line three baking sheets with parchment paper.
- In a mixer, cream together butter, cream cheese, granulated sugar, brown sugar, and molasses until light and fluffy.
- Add the eggs and vanilla; mix until combined.
- Gradually add flour, baking powder, cream of tartar, and salt; mix until just combined.
- Roll dough into balls, coat with cinnamon-sugar mixture, and place on baking sheets.
- Create indents in each cookie 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: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 140
- Sugar: 10g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg