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The Best Apple Butter Snickerdoodles Recipe

The Best Apple Butter Snickerdoodles Recipe
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★★★★★

5.3 from 16 reviews

These Apple Butter Snickerdoodles are a delightful twist on the classic cinnamon-sugar cookie. Featuring a soft, creamy base with tangy cream cheese and a dollop of rich apple butter in the center, these cookies combine warm spices with a sticky, sweet filling for the perfect cozy treat. Rolled in cinnamon sugar and topped with turbinado sugar, they offer a delicious balance of texture and flavor that’s ideal for any season or special occasion.

Ingredients

Scale

Wet Ingredients

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

Dry Ingredients

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

For Rolling and Filling

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

Instructions

  1. Prepare Baking Sheets and Oven: Line 3 baking sheets with parchment paper and preheat your oven to 350°F (180°C).
  2. Cream Butter, Cream Cheese, and Sugars: In a large bowl using a stand mixer or hand mixer, cream together the unsalted butter, cream cheese, granulated sugar, brown sugar, and molasses on low speed for about 3 minutes until the mixture is light and fluffy. Remember to scrape down the bowl to ensure even mixing.
  3. Add Eggs and Vanilla: Mix in the large egg, egg yolk, and vanilla extract into the creamed mixture. Scrape down the bowl again for thorough incorporation.
  4. Incorporate Dry Ingredients: Add in the all-purpose flour, baking powder, cream of tartar, and fine sea salt. Mix gently until just combined, taking care not to overmix to keep the cookies tender.
  5. Prepare Cinnamon Sugar Coating: In a small bowl, combine the cane sugar and ground cinnamon for rolling the cookie dough.
  6. Shape and Fill Cookies: Scoop 2 tablespoon-sized balls of the cookie dough and roll each thoroughly in the cinnamon sugar mixture. Place the dough balls spaced about 2-3 inches apart on the prepared baking sheets. Use the back of a round tablespoon to gently indent the center of each dough ball.
  7. Add Apple Butter and Turbinado Sugar: Fill each indentation with about 1/2 tablespoon of Musselman’s Apple Butter. Sprinkle the centers generously with turbinado sugar.
  8. Bake: Bake the cookies in the preheated oven for 8 to 12 minutes or until the edges are set and the cookies appear slightly golden.
  9. Cool and Serve: Allow the cookies to cool completely on wire cooling racks before enjoying.

Notes

  • Measure your flour properly using the spoon-level method or a kitchen scale for best results. Avoid scooping flour directly with the measuring cup to prevent dense cookies.
  • Use regular sweetened apple butter, not sugar-free varieties, as sugar-free apple butter does not melt properly and remains a lump after baking. Musselman’s Apple Butter is highly recommended for optimal flavor and texture.
  • Store leftover cookies in an airtight container at room temperature for 2–3 days to maintain freshness.
  • To freeze dough, do not fill or roll it first. Indent centers of the dough balls, freeze until solid, then store with parchment between layers for up to 3 months. When ready to bake, roll in cinnamon sugar, fill centers with apple butter, and add 1-3 minutes to the bake time.

Nutrition

Keywords: apple butter snickerdoodles, snickerdoodle cookies, cinnamon sugar cookies, apple butter cookies, cream cheese cookies, holiday cookies, soft cookies

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