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Apple Butter Snickerdoodle Cookies

Apple Butter Snickerdoodle Cookies
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Indulge in the cozy flavors of fall with these Apple Butter Snickerdoodle Cookies. Each cookie features a soft and chewy texture, complemented by a gooey apple butter center and a delightful cinnamon sugar coating. Perfect for any occasion, from family gatherings to a relaxing afternoon snack, these cookies are sure to impress with their irresistible taste. With simple ingredients and easy steps, even beginner bakers can create this delightful treat that encapsulates the warmth of autumn.

Ingredients

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  • 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)
  • 1 teaspoon vanilla extract
  • 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

Instructions

  1. Preheat your oven to 350°F/180°C. Line 3 baking sheets with parchment paper.
  2. In a large bowl of a stand mixer or with a hand mixer, cream together the butter, cream cheese, granulated sugar, brown sugar, and molasses on low speed for about 3 minutes until light and fluffy. Scrape down the sides of the bowl to ensure even mixing.
  3. Mix in the egg, egg yolk, and vanilla extract. Scrape down the bowl again to combine all ingredients well.
  4. Mix in the flour, baking powder, cream of tartar, and salt. Stir until just combined; be careful not to overmix.
  5. In a small bowl, combine the sugar and cinnamon for rolling. Using a cookie scoop or tablespoon, scoop about 2 tablespoons of cookie dough into the cinnamon sugar mixture. Roll each dough ball until completely coated.
  6. Place them on the prepared baking sheet spaced 2-3 inches apart. Use the back of a round tablespoon to create an indent in each cookie. Fill each indent with about 1/2 tablespoon of apple butter and sprinkle with turbinado sugar.
  7. Bake in the preheated oven for about 8-12 minutes or until edges are set but centers may look slightly soft. Let cool completely on wire racks before enjoying.

Nutrition

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