Apple Butter Snickerdoodles
There’s nothing cozier than biting into a soft cookie swirled with apple butter and sprinkled in cinnamon sugar. These apple butter snickerdoodles are chewy, warmly spiced, and filled with autumn sweetness in every bite. They taste like apple pie met a classic snickerdoodle and decided to stay for the whole season.
Ingredients
- ½ cup unsalted butter
- 2 oz cream cheese
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 tablespoon unsulphured molasses
- 1 large egg + 1 egg yolk
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cream of tartar
- ½ teaspoon fine sea salt
- 2 teaspoons ground cinnamon + ¼ cup sugar for rolling
- ½ cup apple butter thick, spiced
- 2 tablespoons turbinado sugar
Instructions
- Beat butter, cream cheese, granulated sugar, brown sugar, and molasses until light and fluffy.
- Mix in egg, egg yolk, and vanilla extract until smooth, scraping down the bowl as needed.
- Stir in flour, baking powder, cream of tartar, and salt until the dough just comes together.
- Scoop dough and roll each ball in the cinnamon sugar mixture for that classic snickerdoodle coating.
- Press a small well into each dough ball, add a dollop of apple butter, and sprinkle with turbinado sugar.
- Bake at 350°F until the edges are set but centers are still soft. Let cool slightly before enjoying.
Notes
Measure flour using the spoon-and-level method for soft cookies. Use thick, spiced apple butter—not sugar-free versions. Don’t overbake; edges should be just set for chewy centers. Store in an airtight container for 2–3 days or freeze dough balls for up to 3 months.