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Apple Butter Snickerdoodle Cookies

Apple Butter Snickerdoodle Cookies
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Indulge in the warmth of fall with these delightful Apple Butter Snickerdoodle Cookies. Each cookie boasts a soft and chewy texture, enveloped in a sweet cinnamon sugar coating and filled with luscious apple butter. Perfect for cozy afternoons or festive gatherings, these cookies offer a unique twist on the classic snickerdoodle, combining the rich flavors of apple and warm spices. Whether you enjoy them fresh out of the oven or as part of an ice cream sandwich, they’re sure to become a favorite in your baking repertoire.

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
  • 3/4 cup Musselman's Apple Butter
  • 4 tablespoons turbinado sugar

Instructions

  1. Preheat the oven to 350°F (180°C) and line three baking sheets with parchment paper.
  2. 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 light and fluffy.
  3. Mix in the large egg, egg yolk, and vanilla extract until fully incorporated.
  4. Gently mix in the all-purpose flour, baking powder, cream of tartar, and fine sea salt until just combined. Be careful not to overmix.
  5. In a small bowl, combine the cane granulated sugar and ground cinnamon.
  6. For each cookie, scoop about 2 tablespoons of cookie dough into the cinnamon-sugar mixture, rolling it until fully coated. Place it on the prepared baking sheet. Use the back of a round tablespoon to create an indent in the center. Fill this indent with half a tablespoon of apple butter and sprinkle with turbinado sugar.
  7. Bake cookies in your preheated oven, spacing them about 2-3 inches apart on the baking sheets, for 8-12 minutes or until edges are set but centers remain soft.
  8. Let the trays cool completely on wire racks before enjoying these delicious treats!

Nutrition

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