Description
Apple Butter Snickerdoodle Cookies are the ultimate fall treat, combining the classic soft and chewy texture of snickerdoodles with a gooey apple butter center. These cookies are infused with warm spices like cinnamon and nutmeg, making them perfect for family gatherings or cozy evenings by the fire.
Ingredients
Scale
- 7 tablespoons unsalted butter
- 3.5 ounces cold full-fat cream cheese
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 tablespoons unsulphured molasses
- 1 large egg
- 2 cups all-purpose flour
- ¾ cup Musselman's apple butter
- ⅓ cup cane granulated sugar (for rolling)
- Cinnamon and nutmeg for spice
Instructions
- Preheat oven to 350°F (180°C) and line baking sheets with parchment paper.
- Cream together butter, cream cheese, sugars, and molasses until light.
- Add eggs and vanilla; mix well.
- Stir in flour, baking powder, cream of tartar, and salt.
- Roll dough in cinnamon-sugar mixture; create an indentation for apple butter filling.
- Fill indentation with apple butter; sprinkle with turbinado sugar.
- Bake for 8-12 minutes until edges are set; cool on wire rack.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg