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The Best Apple Butter Snickerdoodles Recipe

The Best Apple Butter Snickerdoodles Recipe
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These Apple Butter Snickerdoodles combine classic spiced sugar cookies with a rich, tangy apple butter center, creating a soft, chewy cookie with a delightful cinnamon-sugar crust and a sweet filling that elevates the traditional snickerdoodle to a new level of autumnal deliciousness.

Ingredients

Scale

Wet Ingredients

  • 7 tablespoons unsalted butter, cool room temperature (100 g)
  • 3.5 ounces cold full-fat cream cheese (100 g)
  • 2 tablespoons unsulphured molasses (34 g)
  • 1 large egg, room temperature (50 g)
  • 1 large egg yolk, room temperature (18 g)
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1/2 cup granulated sugar (100 g)
  • 1/2 cup brown sugar, packed (100 g)
  • 2 cups all-purpose flour (260 g) *see notes below for measuring*
  • 2 teaspoons baking powder
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon fine sea salt

For Rolling and Topping

  • 1/3 cup cane granulated sugar (67 g), for rolling
  • 2 teaspoons ground cinnamon, for rolling
  • 3/4 cup Musselman’s Apple Butter
  • 4 tablespoons turbinado sugar

Instructions

  1. Prepare Baking Sheets: Line three baking sheets with parchment paper and preheat your oven to 350°F (180°C) to ensure it’s at the right temperature for baking your cookies.
  2. Cream Butter and Cream Cheese: In a large mixing bowl, use a stand mixer or hand mixer on low speed to cream together the butter, cold cream cheese, granulated sugar, brown sugar, and molasses for about 3 minutes until the mixture is light and fluffy. Scrape down the sides of the bowl to mix ingredients evenly.
  3. Add Eggs and Vanilla: Incorporate the large egg, egg yolk, and vanilla extract into the creamed mixture, mixing until fully combined. Scrape down the bowl again to ensure even mixing.
  4. Mix Dry Ingredients: Gradually add the flour, baking powder, cream of tartar, and fine sea salt to the wet ingredients. Mix just until the dough comes together and no dry streaks remain to prevent overmixing.
  5. Prepare Cinnamon Sugar: In a small separate bowl, combine the cane granulated sugar and ground cinnamon. This mixture will be used for rolling the cookie dough balls, giving them a signature snickerdoodle coating.
  6. Shape and Fill Cookies: Scoop 2-tablespoon-sized balls of dough and roll them in the cinnamon sugar mixture until completely coated. Place each dough ball on the prepared baking sheets spaced 2-3 inches apart. Use the back of a rounded tablespoon to gently indent the center of each ball. Fill each indentation with 1/2 tablespoon of apple butter, then sprinkle turbinado sugar over the filling for added texture and sweetness.
  7. Bake: Bake the cookies in the preheated oven for 8 to 12 minutes, or until the edges are set but the centers remain soft, indicating a chewy texture.
  8. Cool and Serve: Allow the cookies to cool completely on the baking trays placed on wire racks before serving to let flavors meld and textures set. Enjoy these apple butter-filled snickerdoodles as a cozy treat!

Notes

  • For best flour measurement accuracy, spoon the flour into your measuring cup and level it off with a knife instead of scooping directly from the bag to avoid dense dough.
  • If you prefer a stronger cinnamon flavor, you can increase the cinnamon used in the rolling sugar mixture to 3 teaspoons.
  • Make sure the butter and cream cheese are at cool room temperature for easier creaming and better texture.
  • Use full-fat cream cheese for the richest taste and best texture.
  • If you don’t have apple butter, substitute with a thick apple jam or preserve, but the flavor and texture might differ.
  • Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Nutrition

Keywords: apple butter snickerdoodles, apple butter cookies, snickerdoodle cookies, cinnamon sugar cookies, fall cookies, soft cookies, chewy cookies, apple cookies

Find it online: https://platedandproud.com/the-best-apple-butter-snickerdoodles-recipe/