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Apple Butter Snickerdoodle Cookies

Apple Butter Snickerdoodle Cookies for Cozy Fall Bliss

Enjoy the flavors of fall with these Apple Butter Snickerdoodle Cookies, combining classic charm with a delicious twist.
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Prep Time 20 minutes
Cook Time 12 minutes
Cooling Time 10 minutes
Total Time 42 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 130
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Unsalted Butter Use cool room temperature butter for optimal creaming.
  • 8 oz Cold Full-Fat Cream Cheese Do not substitute for reduced-fat cream cheese.
  • 1 cup Granulated Sugar No substitutions recommended as it balances the butter.
  • 1/2 cup Brown Sugar Light or dark brown sugar can be used.
  • 1/4 cup Unsulphured Molasses Best to use Grandma's brand for flavor preference.
  • 1 large Egg Ensure at room temperature for better incorporation.
  • 1 large Egg Yolk Ensure at room temperature for better incorporation.
  • 1 teaspoon Vanilla Extract Use pure vanilla extract if possible.
  • 2 3/4 cups All-Purpose Flour Use a kitchen scale for accuracy.
  • 1 teaspoon Baking Powder
  • 2 teaspoons Cream of Tartar In a pinch, use lemon juice or vinegar.
  • 1/2 teaspoon Fine Sea Salt Essential for flavor enhancement.
For Rolling
  • 1/2 cup Cane Granulated Sugar
  • 1 tablespoon Ground Cinnamon
  • 1/4 cup Turbinado Sugar Adds a crunch and extra sweetness on top.
For the Apple Butter Center
  • 1/2 cup Musselman’s Apple Butter Avoid sugar-free varieties as they do not melt properly.

Equipment

  • Oven
  • stand mixer
  • Baking Sheets
  • Parchment paper
  • cookie scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (180°C) and line two baking sheets with parchment paper.
  2. In a stand mixer, combine the unsalted butter and cold full-fat cream cheese. Beat on medium speed until light and fluffy, about 3-4 minutes.
  3. Gradually add the granulated sugar, brown sugar, and unsulfured molasses, mixing until well combined and creamy.
  4. Add the large egg, egg yolk, and vanilla extract, mixing on medium speed until thoroughly incorporated.
  5. Gradually add all-purpose flour, baking powder, cream of tartar, and fine sea salt. Mix on low until just combined.
  6. In a separate bowl, combine cane granulated sugar with ground cinnamon to create the rolling mixture.
  7. Portion out the dough, roll in the cinnamon sugar mixture, and place on prepared baking sheets, spacing them 2 inches apart.
  8. Make a small indentation in each dough ball and fill with a small spoonful of Musselman’s apple butter.
  9. Sprinkle turbinado sugar on each filled cookie and bake for 8-12 minutes until edges are firm and slightly golden.
  10. Let cookies cool on baking sheets for a few minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 130kcalCarbohydrates: 18gProtein: 1gFat: 6gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 75mgPotassium: 50mgSugar: 9gVitamin A: 150IUCalcium: 10mgIron: 0.5mg

Notes

Cookies can be stored in an airtight container for up to 3 days. For longer freshness, refrigerate for up to a week or freeze the unbaked dough for up to 3 months.

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