Apple Butter Snickerdoodle Cookies 

These cozy Apple Butter Snickerdoodle Cookies are a warm fall twist on the classic. Soft and chewy, each cookie is rolled in cinnamon sugar and filled with spiced apple butter that melts into a gooey center. The combo of tangy cream cheese, rich molasses, and comforting snickerdoodle flavors makes them impossible to resist. Quick and effortless to prepare—all in one bowl with no chill time—they’re perfect for autumn get-togethers, teatime treats, or curling up with a good book. 

Ingredients

• 7 tbsp (100 g) unsalted butter, cool room temperature
  
  

• 3½ oz (100 g) cold full-fat cream cheese
  
  

• ½ cup (100 g) granulated sugar
  
  

• ½ cup (100 g) brown sugar, packed
  
  

• 2 tbsp (34 g) unsulphured molasses
  
  

• 1 large egg (50 g), room temperature
  
  

• 1 large egg yolk (18 g), room temperature
  
  

• 1 tsp vanilla extract
  
  

• 2 cups (260 g) all-purpose flour
  
  

• 2 tsp baking powder
  
  

• ½ tsp cream of tartar
  
  

• ½ tsp fine sea salt
  
  

• For rolling:
  
  

  • ⅓ cup (67 g) cane granulated sugar
    
    

  • 2 tsp ground cinnamon
    
    

• For filling/topping:
  
  

  • ¾ cup apple butter (Musselman’s recommended)
    
    

  • 4 tbsp turbinado sugar
    
    

Directions

1. Preheat your oven to 350 °F (180 °C) and line baking sheets with parchment.
   
   

2. In a mixing bowl, cream together butter, cold cream cheese, granulated sugar, brown sugar, and molasses on low speed until light and fluffy (~3 mins).
   
   

3. Mix in the egg, egg yolk, and vanilla, scraping the bowl as needed.
   
   

4. Add flour, baking powder, cream of tartar, and salt; mix until just combined.
   
   

5. Combine sugar and cinnamon in a small bowl. Scoop 2 Tbsp cookie dough balls and roll them in the cinnamon-sugar, then place on prepared baking sheets.
   
   

6. Using the back of a tablespoon, make an indentation in each dough ball. Fill each with about ½ Tbsp apple butter, then sprinkle the top with turbinado sugar.
   
   

7. Bake for 8–12 minutes, until the edges are set. Cookies will firm up as they cool on the tray.
   
   

8. Let cool on a wire rack before serving—or enjoy slightly warm for extra gooeyness.
   
   

Nutrients (as per recipe card estimate; per cookie, yields 27)

• Calories: 147 kcal
  
  

• Carbohydrates: 25 g
  
  

• Protein: 2 g
  
  

• Fat: 5 g (Saturated Fat: 3 g)
  
  

• Cholesterol: 25 mg
  
  

• Sodium: 93 mg
  
  

• Fiber: 0.5 g
  
  

• Sugar: 17 g
  
  

• Vitamin A: 161 IU
  
  

• Vitamin C: 0.1 mg
  
  

• Calcium: 35 mg
  
  

• Iron: 1 mg