Description
Indulge in the delightful warmth of Apple Butter Snickerdoodle Cookies, a perfect treat for fall baking. These cookies boast a soft and chewy texture with a gooey apple butter center, enveloped in a sweet cinnamon sugar coating. Ideal for cozy gatherings or as a special surprise for friends, they offer an irresistible blend of comforting flavors and inviting aromas.
Ingredients
Scale
- 7 tablespoons unsalted butter
- 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
- 1 large egg yolk
- 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 apple butter
- 4 tablespoons turbinado sugar
Instructions
- Preheat your oven to 350°F (180°C) and line three baking sheets with parchment paper.
- In a large mixing bowl, cream together the unsalted butter, cream cheese, granulated sugar, brown sugar, and molasses until light and fluffy.
- Incorporate the eggs and vanilla extract until well blended.
- Gradually mix in the flour, baking powder, cream of tartar, and salt until just combined.
- Roll tablespoon-sized balls of dough in a mixture of cane sugar and cinnamon. Place on the baking sheet and create an indent in each cookie.
- Fill each indent with apple butter and sprinkle with turbinado sugar.
- Bake for 8–12 minutes or until edges are golden. Cool completely on a wire rack before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (40g)
- Calories: 160
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg