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Apple Butter Snickerdoodle Cookies

These Apple Butter Snickerdoodle Cookies are a delightful twist on the classic snickerdoodle, featuring creamy apple butter for a sweet, spiced flavor perfect for autumn gatherings.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 100
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 7 tablespoons unsalted butter (cool room temperature) For creaming with cream cheese.
  • 3.5 ounces cold full-fat cream cheese Ensure it's cold for better blending.
  • 1/2 cup granulated sugar For sweetness.
  • 1/2 cup brown sugar (packed) Adds moisture.
  • 2 tablespoons unsulphured molasses Provides rich flavor.
  • 1 large egg (room temperature) Helps with binding.
  • 1 large egg yolk (room temperature) Adds richness.
  • 1 teaspoon vanilla extract Enhances flavor.
  • 3/4 cup Musselman's Apple Butter For the unique apple flavor.
Dry Ingredients
  • 2 cups all-purpose flour Measure accurately.
  • 2 teaspoons baking powder For leavening.
  • 1/2 teaspoon cream of tartar Helps with texture.
  • 1/2 teaspoon fine sea salt Balances sweetness.
Coating
  • 1/3 cup cane granulated sugar For rolling.
  • 2 teaspoons ground cinnamon For rolling.
  • 4 tablespoons turbinado sugar Adds crunch and sweetness.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine the unsalted butter and cream cheese. Beat until smooth and creamy, about 2-3 minutes.
  3. Gradually incorporate the granulated sugar, brown sugar, and molasses. Beat until light and fluffy.
  4. Add the egg, egg yolk, and vanilla extract. Mix until fully incorporated.
  5. In a separate bowl, whisk together the flour, baking powder, cream of tartar, and salt. Gradually add this to the wet mixture, folding gently.
  6. Gently mix in the apple butter until evenly distributed.
  7. In a small bowl, combine the cane sugar and ground cinnamon. Scoop the dough into small balls (about 1 tablespoon each) and roll in the cinnamon-sugar mixture until fully coated.
Baking
  1. Place the coated balls on the prepared baking sheet, spacing them about 2 inches apart.
  2. Bake for 10-12 minutes or until the edges are slightly golden, and the centers look a tad underbaked.
  3. Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack.

Notes

Ensure ingredients are at room temperature for best results. Don't overbake to keep cookies chewy. Experiment with add-ins like nuts or chocolate.