Irresistible Apple Butter Snickerdoodles: Your Ultimate Fall Baking Obsession
There’s something truly magical about fall baking. The crisp air, the cozy flavors, and the warmth radiating from your kitchen. And if there’s one recipe that perfectly encapsulates this seasonal charm, it’s these incredible Apple Butter Snickerdoodles. Seriously, these aren’t just cookies; they’re an experience. Imagine a perfectly soft, wonderfully chewy snickerdoodle, generously coated in a shimmering blanket of cinnamon sugar, then elevated with a luscious swirl of homemade-tasting spiced apple butter. They are, without a doubt, my latest and quite possibly my best fall baking obsession. I recently brought a batch to my friend’s book club, and they vanished faster than you can say “apple pie”! It was pure chaos, a testament to their undeniable deliciousness.
I’ve always been the designated “dessert person” in my circle, the one everyone looks to for a sweet treat that perfectly caps off a meal or brightens any gathering. But lately, my dessert identity has become a bit more specific. After last year’s apple cider donut loaf cake disappeared in a mere ten minutes – leaving behind only crumbs and rave reviews – and then hearing friends declare my caramel apple pie cookies even more enjoyable than actual apple pie, well, I guess the secret’s out. I am now officially the “apple dessert person,” and I wear that title with pride, especially when it leads to creations like these Apple Butter Snickerdoodles.
If apples for breakfast is next on your list, head straight to my apple pie cinnamon rolls. They’re soft, gooey, and filled with fresh apples and apple butter!
Why These Apple Butter Snickerdoodles Stand Out
What makes these snickerdoodles truly exceptional? It’s the delightful fusion of classic comfort and autumnal indulgence. The base cookie dough is a dream – incredibly soft, thick, and chewy, thanks to a thoughtful blend of butter, cream cheese, and a hint of molasses. This combination creates a rich, tender texture that practically melts in your mouth. Then comes the signature snickerdoodle coating: a generous roll in sparkling cinnamon sugar, delivering that characteristic crunch and warm spice. But the real game-changer is the spiced apple butter filling. Nestled in the center of each cookie, it bakes into a gooey, fragrant pocket of apple-cinnamon goodness that contrasts beautifully with the cookie’s exterior. Every bite is a symphony of textures and flavors, making these cookies utterly irresistible.
The Magic of Apple Butter in Baking
Apple butter is more than just a spread; it’s a concentrated, intensely flavored apple delight. It’s crafted by slowly cooking down apples until they achieve a deep, caramelized sweetness and a velvety smooth texture, often infused with warming spices like cinnamon, cloves, nutmeg, and allspice. This makes it an absolutely perfect partner for fall baking. In these snickerdoodles, apple butter serves a dual purpose: it adds an incredible depth of apple flavor and moisture to the cookie dough itself, and then, as a spoonful in the center, it transforms into a luscious, jam-like filling that keeps the cookies moist and adds a surprise burst of fruity, spiced goodness. Choosing a high-quality apple butter, like Musselman’s, as recommended in the recipe, truly makes a significant difference in achieving that rich, authentic taste and perfect gooey center.
Prepping for Perfection: Essential Baking Tips
Achieving bakery-quality cookies at home is all about paying attention to the details. Here are some essential tips to ensure your Apple Butter Snickerdoodles turn out perfectly every time:
- Measure Flour Accurately: This is my number one baking tip! Never scoop your measuring cup directly into the flour bag. This compacts the flour, leading to using too much, which results in dry, dense cookies. Instead, fluff the flour with a fork, then spoon it lightly into your measuring cup and level it off with a straight edge. For the absolute best and most consistent results, invest in a kitchen scale and weigh your ingredients. This precision makes all the difference.
- Room Temperature Ingredients are Key: Ensure your butter, cream cheese, and eggs are at the right temperature. Cool room temperature butter and cream cheese cream together more evenly with the sugars, creating a light and fluffy base. Room temperature eggs emulsify better into the mixture, contributing to a smoother batter and a more uniform cookie texture.
- Don’t Overmix: Once you add the dry ingredients, mix only until they are just combined. Overmixing develops the gluten in the flour, which can lead to tough cookies. We want soft and tender, not tough!
- Quality Apple Butter Matters: As mentioned earlier, the type of apple butter you use can significantly impact the outcome. Avoid “sugar-free” varieties as they tend not to melt or meld properly during baking, often leaving a hard, unappetizing lump. A good quality, naturally sweetened apple butter will integrate beautifully and provide that irresistible gooey center.
- Patience with Cooling: It’s tempting to dive into warm cookies, but allowing them to cool on the baking sheet for a few minutes before transferring to a wire rack helps them set properly and prevents them from breaking apart.
The Baking Process: A Step-by-Step Guide
Crafting these Apple Butter Snickerdoodles is a rewarding process, and each step contributes to their incredible flavor and texture. Let’s walk through it with a few extra pointers to make your baking experience smooth and successful.
Recipe Instructions
1
Cream the butter, cream cheese, and sugars. Begin by creaming the cool room temperature butter, full-fat cream cheese, granulated sugar, brown sugar, and unsulphured molasses together in a stand mixer on low speed. Allow this mixture to beat for about 3 minutes until it becomes wonderfully light and fluffy. Don’t rush this step – it’s crucial for the cookie’s final texture. Always remember to scrape down the sides and bottom of your bowl to ensure all ingredients are thoroughly incorporated, preventing any unmixed pockets.
2
Mix in the eggs and vanilla. Once your butter and sugar mixture is light and fluffy, it’s time to add the room temperature egg, an extra egg yolk for richness and chewiness, and your vanilla paste or extract. Mix just until combined. This is another moment to ensure you scrape down the bowl, bringing all the deliciousness from the edges into the main mixture.
3
Incorporate the dry ingredients. Gently add the precisely measured all-purpose flour, baking powder (for lift), cream of tartar (for that signature snickerdoodle tang and chew), and fine sea salt to the wet mixture. Mix on low speed until the dry ingredients are *just* combined. Remember, overmixing at this stage can lead to tough cookies, so stop as soon as no streaks of flour remain. A final scrape down of the bowl ensures a uniform dough.
4
Roll in cinnamon sugar. In a separate shallow bowl, whisk together your cane granulated sugar and ground cinnamon. Use a cookie scoop (about 2 tablespoons) to portion out your cookie dough. Drop each dough ball into the cinnamon sugar mixture and gently roll it around until it’s beautifully coated on all sides. This sweet and spicy exterior is what gives snickerdoodles their iconic crunch and flavor.
5
Fill with apple butter. Once coated, place each dough ball onto your prepared baking sheet (lined with parchment paper!). Now for the secret ingredient: use the back of a round tablespoon to gently press an indentation into the middle of each cookie dough ball. This creates a perfect pocket for our star ingredient. Fill this center with about 1/2 tablespoon of your chosen Musselman’s apple butter. For an extra touch of sparkle and crunch, sprinkle the tops with turbinado sugar. This coarse sugar adds a delightful texture and a beautiful glimmer as the cookies bake.
6
Bake the cookies to perfection. Arrange your apple butter-filled snickerdoodles 2-3 inches apart on the baking sheets. Bake them in a preheated oven at 350°F (180°C) for 8-12 minutes. You’re looking for edges that are just set and a center that still looks slightly soft – this ensures that wonderfully chewy texture. Don’t overbake! Once out of the oven, let the cookies cool on the baking pan for a few minutes before transferring them to a wire cooling rack to cool completely. This cooling process helps them firm up without losing their softness.
More Apple & Fall Baking Delights
If these Apple Butter Snickerdoodles have sparked your enthusiasm for fall baking, then you’re in for a treat with some of my other seasonal favorites. My viral pumpkin snickerdoodle cookies are famously soft, perfectly spiced, and are hands-down my most baked cookie every single autumn. Truly a MUST bake if you love fall flavors!
If apples for breakfast is next on your list, you definitely need to try my apple pie cinnamon rolls. They’re unbelievably soft, gloriously gooey, and packed with fresh apples and apple butter – a delightful way to start any autumn morning!
Since you’re clearly in an apple-baking mood, let me introduce you to a true classic from my kitchen: my family secret apple cake. This recipe is more than just a cake; it’s a piece of family history, passed down through generations. It’s wonderfully soft, warmly spiced, and evokes a ridiculous sense of nostalgia with every bite. This particular recipe has been cherished, refined, and devoured at every holiday gathering for over 30 years, always bringing smiles and full bellies.
Storage and Freezing Tips for Apple Butter Snickerdoodles
Proper storage is key to enjoying your delicious Apple Butter Snickerdoodles for as long as possible. Here’s how to keep them fresh or prepare them for later:
- Room Temperature Storage: Store any leftover baked cookies in an airtight container at room temperature for 2-3 days. This will help them retain their soft, chewy texture.
- Freezing Cookie Dough: For future enjoyment, you can freeze the cookie dough! Form the dough balls but *do not* roll them in cinnamon sugar or fill them with apple butter yet. Instead, make the indentation in the center of each dough ball, then freeze them on a baking sheet until solid. Once frozen, transfer them to an airtight container or freezer-safe bag, separating layers with parchment paper, and store for up to 3 months.
- Baking from Frozen: When you’re ready for a fresh batch, there’s no need to thaw the dough completely. Simply roll the frozen dough balls in cinnamon sugar, fill the centers with apple butter, and add an extra 1-3 minutes to the regular baking time. This makes fresh-baked cookies accessible whenever the craving strikes!
I truly hope you enjoy baking and sharing these Apple Butter Snickerdoodles as much as I do. They are the epitome of fall comfort in cookie form. If you tried this or any other recipe on my website, please don’t hesitate to let me know how it went in the comments below. Your feedback is invaluable, and I love hearing from you! While you’re there, please consider leaving a star rating to help other bakers discover this wonderful recipe. You can also tag me on Instagram or Facebook so I can see your beautiful creations!
Apple Butter Snickerdoodle Cookies
Equipment
- standard two tablespoon cookie scoop
Ingredients
- 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
- 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
- Line 3 baking sheets with parchment paper. Preheat the oven to 350°F/180°C.
- In a large bowl of a stand mixer or with a hand mixer, cream together the butter, cream cheese, sugar, brown sugar, and molasses for 3 minutes on low speed until light and fluffy. Scrape down the bowl.7 tablespoons (100 g) unsalted butter, 3.5 ounces (100 g) cold full-fat cream cheese, 1/2 cup (100 g) granulated sugar, 1/2 cup (100 g) brown sugar, 2 tablespoons (34 g) unsulphured molasses
- Mix in the egg, egg yolk, and vanilla. Scrape down the bowl.1 (50 g) large egg, 1 (18 g) large egg yolk, 1 teaspoon vanilla extract
- Mix in the flour, baking powder, cream of tartar, and salt until just combined.2 cups (260 g) all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon cream of tartar, 1/2 teaspoon fine sea salt
- In a small bowl, combine the sugar and cinnamon. Scoop a 2 tablespoon-sized ball of the cookie dough into the bowl of cinnamon sugar, rolling it around until it’s completely covered. Then, place it on the baking sheet and use the back of a round tablespoon to indent the center. Fill the center with 1/2 tablespoon of apple butter, then sprinkle the center with turbinado sugar.1/3 cup (67 g) cane granulated sugar, 2 teaspoons ground cinnamon, 3/4 cup Musselman’s Apple Butter, 4 tablespoons turbinado sugar
- Bake the cookies spaced 2-3 inches apart for 8-12 minutes or until the edges are set. Let the pan cool completely on a wire cooling rack, and then enjoy!
Video
Notes
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.