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A stack of soft and chewy apple butter snickerdoodles cookies on a white plate, with one broken open to show the gooey apple butter center.

Apple Butter Snickerdoodles Cookies: 5 Powerful Secrets for Perfect Chewy Cookies

Andrew BELLETT

Why You’ll Love This Recipe

There are plenty of cookie recipes out there, but these Apple Butter Snickerdoodles bring something truly unforgettable to the table. Here is why this recipe deserves a spot in your baking rotation:
  • Soft and chewy texture that stays tender even after cooling.
  • A gooey apple butter center that creates a delightful surprise with every bite.
  • Classic cinnamon sugar coating that gives a sweet crunch on the outside.
  • Balanced flavors from cream cheese, molasses, and warm spices.
  • Perfect for fall gatherings, holiday dessert trays, or simply pairing with a cozy cup of tea or coffee.
  • Simple ingredients that are easy to find and come together quickly.
What makes this version stand out is the thoughtful balance of texture and flavor. The cream cheese keeps the dough moist and tender, while the apple butter provides a seasonal twist that makes these cookies feel both nostalgic and new. They are not just cookies, they are conversation starters. Serve them at a gathering and watch how quickly they disappear. Bake a batch for yourself and enjoy the comfort of fall flavors in every bite.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course Cookies, Dessert
Cuisine American
Servings 24 cookies

Equipment

  • Stand mixer or hand mixer
  • Baking sheets
  • Parchment paper

Ingredients
  

For the Dough

  • 7 tablespoons unsalted butter softened but still slightly cool
  • 3.5 ounces full-fat cream cheese chilled for best texture
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 tablespoons unsulfured molasses
  • 1 large egg at room temperature
  • 1 large egg yolk at room temperature
  • 1 teaspoon pure vanilla extract

For the Dry Mix

  • 2 cups all-purpose flour spoon and level method recommended
  • 2 teaspoons baking powder
  • 1/2 teaspoon cream of tartar adds that classic tang and chew
  • 1/2 teaspoon fine sea salt

For Rolling and Filling

  • 1/3 cup cane sugar for rolling
  • 2 teaspoons ground cinnamon for rolling
  • 3/4 cup apple butter Musselman’s recommended for best results
  • 4 tablespoons turbinado sugar for sprinkling on top

Instructions
 

  • Prepare the baking sheets and oven: Line three baking sheets with parchment paper so the cookies release easily. Preheat your oven to 350°F (180°C) so it is ready by the time your dough is prepared.
  • Cream the butter, cream cheese, and sugars: In the bowl of a stand mixer (or with a hand mixer), beat together the butter, cream cheese, granulated sugar, brown sugar, and molasses on low speed for about 3 minutes. The mixture should look light and fluffy. Scrape down the sides of the bowl to ensure even mixing. This step builds air into the dough, creating a soft cookie.
  • Add the wet ingredients: Mix in the egg, the extra yolk, and the vanilla extract. Blend until smooth. Scrape down the bowl again to make sure everything is fully incorporated. The extra yolk adds richness and helps keep the cookies chewy.
  • Incorporate the dry ingredients: Gently mix in the flour, baking powder, cream of tartar, and salt until just combined. Avoid over-mixing at this stage, as it can make the cookies dense instead of tender.
  • Prepare the cinnamon sugar coating: In a small bowl, stir together the cane sugar and ground cinnamon. This will create the classic snickerdoodle exterior.
  • Shape and fill the cookies: Scoop dough into balls about 2 tablespoons each. Roll each ball in the cinnamon sugar mixture until evenly coated. Place the coated dough balls onto the prepared baking sheet, leaving 2 to 3 inches of space between them. Using the back of a round tablespoon, press a shallow indent into the center of each ball. Spoon about ½ tablespoon of apple butter into the indent, then sprinkle the filling with turbinado sugar for sparkle and crunch.
  • Bake and cool: Bake the cookies for 8 to 12 minutes, or until the edges are just set but the centers still look soft. The cookies will continue to set as they cool. Let the baking sheet rest on a wire rack until completely cooled before removing the cookies. This prevents the centers from breaking.

Notes

Pro Notes

  • Measure flour using the spoon-and-level method or a kitchen scale for accuracy. Too much flour will make the cookies dry.
  • Use thick apple butter for the best results. Avoid sugar-free versions, as they do not bake well and may stay lumpy.
  • To freeze unbaked cookies: shape, indent, and freeze until solid. Store frozen in an airtight container for up to 3 months. Roll in cinnamon sugar and fill with apple butter just before baking, adding 1 to 3 minutes to the baking time.

Serving and Storage Tips

Serving Suggestions
  • These Apple Butter Snickerdoodles are best enjoyed slightly warm, when the centers are still soft and gooey.
  • Arrange them on a simple white platter to highlight the golden cinnamon coating and sparkling sugar tops.
  • Pair them with hot apple cider, spiced tea, or a creamy latte for the ultimate fall treat.
Storage Tips
  • Keep leftover cookies in an airtight container at room temperature for 2 to 3 days.
  • For longer storage, freeze fully baked cookies in a freezer-safe bag for up to 2 months.

Helpful Notes & Variations

Substitute for Cream of Tartar: If you don’t have cream of tartar, replace it by adding an extra ½ teaspoon of baking powder. The cookies will still turn out delicious, though they may lack the classic tang that cream of tartar provides.
Creative Variations: Try browning the butter before mixing it with the cream cheese for a nuttier depth of flavor. Add a drizzle of caramel or white chocolate over the baked cookies for extra indulgence.
Keyword Apple Butter, Fall Baking, Snickerdoodles