Apple Butter Snickerdoodle Cookies
These Apple Butter Snickerdoodle Cookies are the perfect treat for fall. With their soft and chewy texture, they are swirled with warm spices and filled with a gooey apple butter center. Ideal for cozy gatherings, holiday parties, or just a sweet indulgence at home, these cookies are sure to impress everyone. The combination of cinnamon sugar and rich apple flavors makes them an irresistible favorite!
Why You’ll Love This Recipe
- Irresistible Flavor: The blend of apple butter and cinnamon creates a warm and inviting taste that embodies the essence of fall.
- Easy to Make: With straightforward steps, this recipe is perfect for both novice bakers and seasoned pros.
- Perfect for Sharing: Yielding 27 cookies, these treats are great for sharing at parties or keeping on hand for snacks.
- Versatile Use: Enjoy them as dessert or with your morning coffee; they fit any occasion!
- Gooey Center: The apple butter filling adds a delightful surprise in every bite.
Tools and Preparation
Before you start baking your Apple Butter Snickerdoodle Cookies, gather your tools. Having everything ready will make the process smoother and more enjoyable.
Essential Tools and Equipment
- Stand mixer or hand mixer
- Baking sheets
- Parchment paper
- Mixing bowls
- Measuring cups and spoons
- Cookie scoop
Importance of Each Tool
- Stand mixer or hand mixer: Saves time and effort when creaming ingredients together for a light, fluffy dough.
- Parchment paper: Prevents cookies from sticking to the baking sheet, making cleanup easy.
- Cookie scoop: Ensures uniform cookie sizes for even baking.
Ingredients
These apple butter snickerdoodles are fall baking at its best: soft, chewy, and swirled with warm spices. Each cookie has a gooey apple butter center and a cinnamon sugar coating that makes them irresistible!
For the Cookie Dough
- 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 (see notes below for measuring)
- 2 teaspoons baking powder
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon fine sea salt
For Rolling the Cookies
- 1/3 cup cane granulated sugar (for rolling)
- 2 teaspoons ground cinnamon (for rolling)
For Filling the Cookies
- 3/4 cup Musselman’s Apple Butter
- 4 tablespoons turbinado sugar
How to Make Apple Butter Snickerdoodle Cookies
Step 1: Preheat the Oven
Preheat your oven to 350°F (180°C) and line three baking sheets with parchment paper.
Step 2: Cream the Base Ingredients
In a large bowl of a stand mixer or with a hand mixer:
1. Cream together the unsalted butter, cold cream cheese, granulated sugar, brown sugar, and molasses on low speed for about 3 minutes until light and fluffy.
2. Scrape down the sides of the bowl as needed.
Step 3: Add Eggs and Vanilla
Mix in:
1. One large egg, one egg yolk, and vanilla extract.
2. Scrape down the bowl again to ensure everything is well combined.
Step 4: Combine Dry Ingredients
Add:
1. The all-purpose flour, baking powder, cream of tartar, and sea salt to the mixture.
2. Mix until just combined; do not overmix.
Step 5: Prepare Cinnamon Sugar Coating
In a small bowl:
1. Combine cane granulated sugar with ground cinnamon.
2. Scoop approximately 2 tablespoons of cookie dough into this mixture until fully coated.
Step 6: Shape Cookies
On your prepared baking sheets:
1. Place each coated ball of dough about 2-3 inches apart.
2. Use a round tablespoon to create an indent in each ball’s center.
3. Fill each indent with about 1/2 tablespoon of apple butter.
4. Sprinkle turbinado sugar over the filled centers.
Step 7: Bake Your Cookies
Bake for:
1. About 8-12 minutes or until edges are set but centers remain soft.
2. Allow cookies to cool completely on wire racks before enjoying!
How to Serve Apple Butter Snickerdoodle Cookies
Apple butter snickerdoodle cookies are delightful treats that can be enjoyed in various ways. Whether you’re hosting a gathering or simply indulging at home, here are some serving suggestions to enhance your experience.
With Coffee or Tea
- Pairing these cookies with warm coffee or tea creates a comforting experience, perfect for fall afternoons.
As a Dessert Platter
- Arrange the cookies on a dessert platter alongside other treats like brownies and mini pies for an inviting display.
With Ice Cream
- Serve warm apple butter snickerdoodle cookies with a scoop of vanilla ice cream for an indulgent dessert option.
Gift Them
- Package these cookies in a decorative box as thoughtful gifts for friends and family during the holidays.
At Fall Gatherings
- Bring these cookies to potlucks or Thanksgiving celebrations to share the seasonal flavors with loved ones.
How to Perfect Apple Butter Snickerdoodle Cookies
Perfecting your apple butter snickerdoodle cookies is easy with a few simple tips. Follow these suggestions to ensure every batch is delicious!
- Use Room Temperature Ingredients: Ensure your butter, cream cheese, and eggs are at room temperature for better mixing and texture.
- Don’t Overmix the Dough: Mix until just combined to keep the cookies soft and chewy.
- Chill the Dough (Optional): For thicker cookies, chill the dough for about 30 minutes before baking.
- Monitor Baking Time: Keep an eye on the cookies while they bake; they should be set at the edges but still soft in the center.
- Store Properly: Store cooled cookies in an airtight container to maintain freshness and softness.
- Experiment with Spices: Feel free to add nutmeg or ginger for an extra kick of flavor in your snickerdoodles.
Best Side Dishes for Apple Butter Snickerdoodle Cookies
Pairing side dishes with apple butter snickerdoodle cookies can elevate your dessert experience. Here are some great options to consider:
- Warm Spiced Apples: The sweetness of spiced apples complements the flavors of the snickerdoodles beautifully.
- Creamy Vanilla Pudding: A silky pudding adds a rich texture that pairs well with the chewy cookies.
- Pumpkin Spice Cake: This seasonal favorite enhances the fall theme and offers another sweet option.
- Cinnamon Sugar Pretzels: Crunchy pretzels coated in cinnamon sugar provide a delightful contrast in texture.
- Cheesecake Bites: Mini cheesecake bites make for a creamy pairing that balances out the cookie’s sweetness.
- Apple Cider Floats: Combine apple cider with vanilla ice cream for a refreshing beverage that goes perfectly with your cookies.
- Nutty Granola Bars: These bars add crunch and nutty flavor that complements the spices in your snickerdoodles.
- Chocolate Fondue: Dip pieces of cookie into warm chocolate fondue for an indulgent treat!
Common Mistakes to Avoid
Baking these Apple Butter Snickerdoodle Cookies can be a joy, but there are a few common mistakes to watch out for.
- Ignoring ingredient temperature: Using cold butter or cream cheese can lead to dense cookies. Always ensure they are at room temperature for better texture.
- Overmixing the dough: Mixing the dough too much can create tough cookies. Mix until just combined for soft and chewy results.
- Not measuring flour correctly: Using too much flour will result in dry cookies. Spoon flour into your measuring cup and level it off with a knife.
- Skipping the chilling step: Chilling the dough helps flavors develop and prevents spreading. Allow at least 30 minutes in the fridge.
- Using expired baking powder: This can affect the rise of your cookies. Always check expiration dates to ensure freshness.
Storage & Reheating Instructions
Refrigerator Storage
- Store cookies in an airtight container for up to 5 days in the refrigerator.
- Layer between parchment paper to prevent sticking.
Freezing Apple Butter Snickerdoodle Cookies
- Freeze unbaked cookie dough balls for up to 3 months.
- Wrap tightly in plastic wrap, then place in a freezer-safe bag.
Reheating Apple Butter Snickerdoodle Cookies
- Oven: Preheat to 350°F (175°C) and warm for about 5-7 minutes.
- Microwave: Heat one cookie for about 10-15 seconds on high.
- Stovetop: Place cookies in a covered skillet on low heat for a few minutes.
Frequently Asked Questions
If you have questions about making Apple Butter Snickerdoodle Cookies, you’re not alone! Here are some common inquiries.
Can I use homemade apple butter?
Yes, homemade apple butter works great! Just ensure it’s smooth for easy filling.
How do I know when the cookies are done?
Look for slightly golden edges while the centers remain soft. They will firm up as they cool.
Can I substitute other spices?
Absolutely! Nutmeg or allspice can be used alongside cinnamon for a different flavor profile.
What if my cookie dough is too sticky?
Add a little more flour, one tablespoon at a time, until you achieve a manageable consistency.
Final Thoughts
These Apple Butter Snickerdoodle Cookies are perfect for any fall gathering or cozy night in. Their soft texture paired with warm spices makes them irresistible. Customize them by adding nuts or using different flavored apple butter. Enjoy baking and sharing this delightful treat!
Apple Butter Snickerdoodle Cookies
- Total Time: 25 minutes
- Yield: Approximately 27 cookies 1x
Description
Apple Butter Snickerdoodle Cookies are the ultimate fall treat that combines the warm, comforting flavors of cinnamon and apple butter in a soft, chewy cookie. Each cookie features a gooey apple butter center, enveloped in a sweet cinnamon-sugar coating. Perfect for cozy gatherings, holiday parties, or simply enjoying at home, these cookies are sure to please everyone. Their delightful blend of spices and rich apple flavor makes them an irresistible choice for any occasion.
Ingredients
- 7 tablespoons unsalted butter
- 3.5 ounces cold cream cheese
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 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
- Preheat your oven to 350°F (180°C) and line baking sheets with parchment paper.
- In a bowl, cream together the unsalted butter, cold cream cheese, granulated sugar, brown sugar, and molasses until light and fluffy.
- Add eggs and vanilla extract; mix well.
- Combine dry ingredients—flour, baking powder, cream of tartar, and sea salt—and mix until just combined.
- Scoop dough into cinnamon-sugar mixture and shape into balls; indent centers to fill with apple butter.
- Bake for 8-12 minutes until edges are set but centers remain soft.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 115
- Sugar: 9g
- Sodium: 55mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: <1g
- Protein: 1g
- Cholesterol: 20mg
