When it comes to comfort food, few things can rival the charm of cookies fresh out of the oven. Apple Butter Snickerdoodle Cookies are a delightful twist on the traditional snickerdoodle, combining the warm, sweet flavors of cinnamon and sugar with a luscious core of apple butter. These cookies are soft, chewy, and packed with rich flavor. Perfect for sharing or enjoying alone, they bring a taste of autumn to any occasion. Whether you’re whipping them up for a family gathering or just craving something sweet, these cookies are sure to become a beloved staple in your baking repertoire.
These snickerdoodle cookies are not just baked treats; they tell a story. The combination of apple butter a staple of fall with its irresistible flavor—and the classic snickerdoodle dough makes each bite memorable. With their crispy edges and gooey centers, they are the ideal indulgence. Plus, the simplicity of the recipe means you don’t need to be a baking expert to create a batch of delicious cookies. Make them this season, and treat your loved ones to a taste of happiness wrapped in warmth and spice. There’s no time like now to gather your ingredients and make some magic happen in your kitchen!
Why Make This Recipe
Baking Apple Butter Snickerdoodle Cookies is more than just making a sweet treat; it’s about embracing the cozy flavors of fall. This recipe is simple and fun, perfect for both novice and skilled bakers. The combination of apple butter and cinnamon creates a unique flavor that stands out from regular cookies. Plus, they fill your home with a warm, inviting aroma that will have everyone eagerly awaiting a taste. Whether for a special occasion or a cozy night in, these cookies add joy to any moment.
How to Make Apple Butter Snickerdoodle Cookies
Ingredients
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 (see notes below for measuring)
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 Musselman’s Apple Butter
4 tablespoons turbinado sugar
Directions
Line 3 baking sheets with parchment paper. Preheat the oven to 350°F/180°C. In a large bowl of a stand mixer or with a hand mixer, cream together the butter, cream cheese, sugar, brown sugar, and molasses for 3 minutes on low speed until light and fluffy. Scrape down the bowl. Mix in the egg, egg yolk, and vanilla. Scrape down the bowl again. Mix in the flour, baking powder, cream of tartar, and salt until just combined.
In a small bowl, combine the sugar and cinnamon. Scoop a 2 tablespoon-sized ball of the cookie dough into the bowl of cinnamon sugar, rolling it around until it’s completely covered. Then, place it on the baking sheet and use the back of a round tablespoon to indent the center. Fill the center with 1/2 tablespoon of apple butter, then sprinkle the center with turbinado sugar. Bake the cookies spaced 2-3 inches apart for 8-12 minutes or until the edges are set. Let the tray cool completely on a wire cooling rack, and then enjoy!
How to Serve Apple Butter Snickerdoodle Cookies
Apple Butter Snickerdoodle Cookies are best enjoyed fresh out of the oven but can also be served warm or at room temperature. They are perfect with a glass of milk, a warm cup of tea, or coffee. You can also sprinkle some extra cinnamon sugar on top for added flavor when serving. For special occasions, consider stacking them on a decorative plate or giving them as gifts in a cute cookie jar.
How to Store Apple Butter Snickerdoodle Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They will stay soft and delicious for about a week. If you want to keep them longer, you can freeze the cookies. Just be sure to place a piece of parchment paper between layers to prevent sticking, and they will remain good for up to three months in the freezer.
Tips to Make Apple Butter Snickerdoodle Cookies
For the best results, ensure that your butter and cream cheese are at cool room temperature before mixing. This helps to create a lighter and fluffier dough. Also, be careful not to overmix once you add the flour; mixing just until combined gives your cookies the right texture. Using fresh apple butter will enhance the flavor, so opt for high-quality products when possible.
Variation
Feel free to experiment with different spices! Adding a pinch of nutmeg or ginger can add a new layer of flavor to your cookies. You can also substitute the apple butter with pumpkin puree for a fall-inspired twist. For a little extra crunch, consider adding chopped nuts or even chocolate chips to the dough.
FAQs
Can I use store-bought apple butter?
Yes, store-bought apple butter works perfectly fine for this recipe and can save you time.
Can I make these cookies vegan?
You can substitute the butter with a vegan alternative and the egg with a flax egg or applesauce.
How can I get my cookies to look uniform?
Using a cookie scoop can ensure that each cookie is the same size for even baking.
What can I use if I don’t have cream of tartar?
If you don’t have cream of tartar, you can substitute it with an equal amount of baking powder.
How do I know when the cookies are done?
The cookies are done when the edges are set, but the centers might look a bit soft. They will firm up as they cool on the baking rack.
PrintApple Butter Snickerdoodle Cookies
Deliciously soft and chewy cookies featuring a core of apple butter, perfectly spiced with cinnamon and sugar.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 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 (for rolling)
- 3/4 cup Musselman’s Apple Butter
- 4 tablespoons turbinado sugar
Instructions
- Line 3 baking sheets with parchment paper and preheat the oven to 350°F (180°C).
- Cream together the butter, cream cheese, granulated sugar, brown sugar, and molasses for 3 minutes on low speed until light and fluffy.
- Mix in the egg, egg yolk, and vanilla. Scrape down the bowl.
- Mix in the flour, baking powder, cream of tartar, and salt until just combined.
- In a small bowl, combine the cane sugar and cinnamon.
- Scoop a 2 tablespoon-sized ball of cookie dough into the cinnamon sugar, rolling it until covered.
- Place on the baking sheet and create an indent in the center of each ball.
- Fill the indent with 1/2 tablespoon of apple butter and sprinkle with turbinado sugar.
- Bake for 8-12 minutes or until edges are set.
- Let cool on a wire rack before enjoying!
Notes
Cookies are best enjoyed fresh out of the oven, but can be stored in an airtight container for about a week.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
