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Apple Butter Snickerdoodle Cookies

Apple Butter Snickerdoodle Cookies
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Apple Butter Snickerdoodle Cookies are a delightful fall treat that combines soft, chewy cookie dough with a gooey apple butter center. Infused with warm spices and rolled in cinnamon sugar, these cookies deliver a comforting taste of autumn in every bite. Perfect for gatherings or a cozy afternoon snack, this easy recipe is sure to impress family and friends alike.

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 brown sugar (packed)
  • 2 tablespoons unsulphured molasses
  • 1 large egg (room temperature)
  • 1 large egg yolk (room temperature)
  • 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 (for filling)

Instructions

  1. Preheat the oven to 350°F (180°C) and line baking sheets with parchment paper.
  2. In a mixing bowl, cream together butter, cream cheese, granulated sugar, brown sugar, and molasses until light and fluffy.
  3. Mix in eggs and vanilla extract until well combined.
  4. Gradually add flour, baking powder, cream of tartar, and salt; mix until just combined.
  5. Roll about 2 tablespoons of dough in cinnamon sugar and place on the baking sheet. Create an indent in each cookie and fill with apple butter.
  6. Bake for 8-12 minutes or until edges are set but centers remain soft. Cool completely on a wire rack.

Nutrition

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