Go Back
–+ servings

Apple Butter Snickerdoodle Cookies

Delightful twist on classic snickerdoodle cookies, incorporating apple butter for added moisture and flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Calories: 150
Ingredients Method Nutrition

Ingredients
  

  • 7 tablespoons unsalted butter Cool room temperature.
  • 3.5 ounces cold full-fat cream cheese Adds richness and texture.
  • 1/2 cup granulated sugar Sweetens the dough perfectly.
  • 1/2 cup brown sugar Packed to enhance moisture and flavor.
  • 2 tablespoons unsulphured molasses Adds depth and color.
  • 1 large egg At room temperature for better mixing.
  • 1 large egg yolk Enhances richness in the cookies.
  • 1 teaspoon vanilla extract For aromatic flavoring.
  • 2 cups all-purpose flour Base for the cookie dough.
  • 2 teaspoons baking powder Helps cookies rise properly.
  • 1/2 teaspoon cream of tartar Stabilizes the dough structure.
  • 1/2 teaspoon fine sea salt Balances sweetness and enhances flavor.
  • 1/3 cup cane granulated sugar For rolling the cookies before baking.
  • 2 teaspoons ground cinnamon Classic snickerdoodle spice blend for rolling.
  • 3/4 cup Musselman's Apple Butter The star ingredient for filling!
  • 4 tablespoons turbinado sugar For a crunchy topping on the apple butter filling.

Method
 

  1. Line three baking sheets with parchment paper and preheat your oven to 350°F (180°C).
  2. Cream together the unsalted butter, cream cheese, granulated sugar, brown sugar, and molasses on low speed for about three minutes until light and fluffy.
  3. Add in one large egg, an additional egg yolk, and vanilla extract to your creamed mixture, mixing well after each addition.
  4. Gradually mix in all-purpose flour, baking powder, cream of tartar, and fine sea salt until just combined to form a thick cookie dough.
  5. Combine cane granulated sugar with ground cinnamon for rolling. Scoop about two tablespoons of cookie dough, roll it in the cinnamon-sugar mixture, and place it on the prepared baking sheet, creating an indent in each cookie's center.
  6. Fill each indent with half a tablespoon of Musselman’s apple butter and sprinkle turbinado sugar on top. Bake for eight to twelve minutes until edges are set; let them cool completely before indulging.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gCholesterol: 25mgSodium: 100mgFiber: 1gSugar: 10g

Tried this recipe?

Let us know how it was!