Apple Butter Snickerdoodle Cookies 

A comforting twist on the classic snickerdoodle, these apple butter‑filled cookies bring soft, chewy texture, warm fall spices, and a burst of apple flavor. Rolled in cinnamon sugar and crowned with a dollop of spiced apple butter, each cookie offers a tender, tangy center surrounded by a buttery dough. Made in under an hour, they’re perfect for cozy gatherings or satisfying a sweet craving any day. Cream cheese lightens the dough for richness and chew, while a hint of molasses deepens the caramel undertones. Ideal for autumn baking and sharing with friends.

Ingredients

• 7 Tbsp unsalted butter, cool room temperature
  
  

• 3½ oz full‑fat cream cheese, cold
  
  

• ½ cup granulated sugar
  
  

• ½ cup packed brown sugar
  
  

• 2 Tbsp unsulphured molasses
  
  

• 1 large egg + 1 egg yolk, room temperature
  
  

• 1 tsp vanilla extract
  
  

• 2 cups all‑purpose flour
  
  

• 2 tsp baking powder
  
  

• ½ tsp cream of tartar
  
  

• ½ tsp fine sea salt
  
  

• ⅓ cup cane granulated sugar (for rolling)
  
  

• 2 tsp ground cinnamon (for rolling)
  
  

• ¾ cup apple butter (preferably Musselman’s)
  
  

• 4 Tbsp turbinado sugar to sprinkle over centers 

Directions

1. Preheat & prep: Line baking sheets with parchment paper and preheat oven to 350 °F (180 °C).
   
   

2. Mix dough base: Cream butter, cold cream cheese, granulated sugar, brown sugar, and molasses on low until light and fluffy. Add egg, yolk, and vanilla; mix briefly.
   
   

3. Combine dry ingredients: Stir together flour, baking powder, cream of tartar, and salt. Add to the wet mixture on low speed, mixing until just combined.
   
   

4. Form & roll: Use a 2‑Tbsp scoop to portion dough balls. Roll each in the cinnamon‑sugar mixture, then place on prepared sheets.
   
   

5. Indent & fill: Use the back of a tablespoon to gently press an indentation in each dough ball. Fill with about ½ Tbsp apple butter, then sprinkle centers with turbinado sugar.
   
   

6. Bake: Bake for 8–12 minutes, until edges are set but centers remain tender. Let cookies cool on the sheet before transferring to a cooling rack.
   
   

Nutrients

(Estimate per cookie, based on ~27 cookies)

• Calories: ~150–180 kcal
  
  

• Carbohydrates: ~20–25 g
  
  

• Fat: ~7–9 g
  
  

• Protein: ~2–3 g
  
  

• Sugar: ~12–15 g