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Apple Butter Snickerdoodle Cookies

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Deliciously soft and chewy cookies featuring a core of apple butter, perfectly spiced with cinnamon and sugar.

Ingredients

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  • 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

  1. Line 3 baking sheets with parchment paper and preheat the oven to 350°F (180°C).
  2. Cream together the butter, cream cheese, granulated sugar, brown sugar, and molasses for 3 minutes on low speed until light and fluffy.
  3. Mix in the egg, egg yolk, and vanilla. Scrape down the bowl.
  4. Mix in the flour, baking powder, cream of tartar, and salt until just combined.
  5. In a small bowl, combine the cane sugar and cinnamon.
  6. Scoop a 2 tablespoon-sized ball of cookie dough into the cinnamon sugar, rolling it until covered.
  7. Place on the baking sheet and create an indent in the center of each ball.
  8. Fill the indent with 1/2 tablespoon of apple butter and sprinkle with turbinado sugar.
  9. Bake for 8-12 minutes or until edges are set.
  10. 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

Find it online: https://www.simplefamilydishes.com/apple-butter-snickerdoodle-cookies/