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The Best Apple Butter Snickerdoodles Recipe

The Best Apple Butter Snickerdoodles Recipe
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★★★★★

5 from 10 reviews

These Apple Butter Snickerdoodles are a delightful twist on the classic cookie, featuring a soft, chewy texture with a warm cinnamon-sugar coating and a luscious apple butter center that adds a perfect fruity sweetness. Ideal for fall baking or any cozy occasion, they combine rich cream cheese, molasses, and a hint of vanilla for a deeply flavorful treat.

Ingredients

Scale

Main Ingredients

  • 7 tablespoons (100 g) unsalted butter, cool room temperature
  • 3.5 ounces (100 g) cold full-fat cream cheese
  • 1/2 cup (100 g) granulated sugar
  • 1/2 cup (100 g) brown sugar, packed
  • 2 tablespoons (34 g) unsulphured molasses
  • 1 large egg (50 g), room temperature
  • 1 large egg yolk (18 g), room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (260 g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon fine sea salt

For Rolling and Filling

  • 1/3 cup (67 g) cane granulated sugar, for rolling
  • 2 teaspoons ground cinnamon, for rolling
  • 3/4 cup Musselman’s Apple Butter
  • 4 tablespoons turbinado sugar

Instructions

  1. Prepare Your Baking Sheets: Line three baking sheets with parchment paper and preheat your oven to 350°F (180°C) to ensure an even baking temperature for your cookies.
  2. Cream Butter Mixture: In a large bowl using a stand mixer or hand mixer, cream together the unsalted butter, cold cream cheese, granulated sugar, brown sugar, and molasses on low speed for about 3 minutes until the mixture becomes light and fluffy. Be sure to scrape down the sides of the bowl to evenly incorporate all ingredients.
  3. Add Eggs and Vanilla: Mix in the large egg, egg yolk, and vanilla extract until fully combined, scraping down the bowl as needed to ensure uniformity.
  4. Add Dry Ingredients: Gently fold in the all-purpose flour, baking powder, cream of tartar, and fine sea salt. Mix until just combined to avoid overworking the dough, which ensures tender cookies.
  5. Prepare Cinnamon Sugar Coating: In a small bowl, combine the cane granulated sugar and ground cinnamon, creating a fragrant cinnamon sugar mixture perfect for rolling your cookies.
  6. Form and Fill Cookies: Scoop out 2-tablespoon-sized portions of dough and roll each into a ball. Roll each ball thoroughly in the cinnamon sugar mixture. Place them spaced 2-3 inches apart on the prepared baking sheets. Using the back of a round tablespoon, gently press an indentation in the center of each dough ball. Fill this indentation with 1/2 tablespoon of apple butter and sprinkle a pinch of turbinado sugar on top for added crunch and sweetness.
  7. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 8-12 minutes, or until the edges are set and the cookies appear lightly golden but still soft.
  8. Cool and Serve: Remove the cookies from the oven and allow them to cool completely on a wire rack before serving. This cooling time helps the cookies set and enhances their chewy texture.

Notes

  • For best results, measure flour by spooning it into the measuring cup and leveling off with a knife rather than scooping directly from the bag to avoid dense cookies.
  • Use cold cream cheese to maintain a good texture in the dough and prevent it from becoming too soft.
  • Apple butter can vary in sweetness; adjust the amount or add a touch less turbinado sugar if preferred less sweet.
  • Cookies can be stored in an airtight container at room temperature for up to 4 days or frozen for up to 3 months.
  • If you don’t have turbinado sugar, coarse sugar or sanding sugar can be used as a substitute for topping.

Nutrition

Keywords: Apple Butter Snickerdoodles, Cinnamon Sugar Cookies, Soft Snickerdoodle Recipe, Fall Cookies, Cream Cheese Cookies, Molasses Cookies

Find it online: https://bakedbylisa.com/the-best-apple-butter-snickerdoodles-recipe/