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Apple Butter Thumbprint Snickerdoodle Cookies
Serves 24 |
One of the best baked treats for Fall.
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Ingredients:
| 1/2 cup sugar |
| 3 1/2 oz cream cheese |
| 2 tablespoons molasses |
| 1/2 cup packed brown sugar |
| 7 tablespoons unsalted butter |
| 1 teaspoon vanilla extract |
| 1 large egg yolk |
| 1 large egg |
| 2 cups flour |
| 1/2 teaspoon fine sea salt |
| 2 teaspoons baking powder |
| 1/2 teaspoon cream of tartar |
| 1/3 cup sugar, for rolling |
| 2 teaspoons ground cinnamon, for rolling |
| 3/4 cup apple butter |
| 4 tablespoons turbinado sugar |
Directions:
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
- Add the sugar, cream cheese, molasses, brown sugar, and butter to a large bowl. Use a hand mixer to cream the ingredients together on low speed until they are light and fluffy. Then mix in the vanilla extract, egg yolk, and egg. Add flour, sea salt, baking powder, and cream of tartar. Mix until just combined. Form into 24 dough balls.
- Combine the sugar and cinnamon in a small mixing bowl. Dip and roll each dough ball in the cinnamon sugar mixture until they are completely covered. Arrange them on the baking sheet. Use the back of a spoon to indent the center. Fill the center with about 1/2 tablespoon of apple butter, then sprinkle the center with turbinado sugar.
- Place in the oven to bake for 8-12 minutes, until the edges are set. Remove the cookies from the oven. Let them rest on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy!
| Cooking Method: | Bake |
| Course: | Dessert |
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