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Ingredients
Scale
- 7 tablespoons unsalted butter, at 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, at room temperature
- 1 large egg yolk, at 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 oven to 350°F (180°C) and line baking sheets with parchment paper.
- Cream unsalted butter, cream cheese, granulated sugar, brown sugar, and molasses until light and fluffy.
- Beat in egg, egg yolk, and vanilla extract until well combined.
- Gradually mix in flour, baking powder, cream of tartar, and salt until combined.
- Combine cane sugar and cinnamon in a bowl.
- Scoop 2-tablespoon balls of dough, roll in cinnamon-sugar, and place on baking sheets.
- Create an indentation in each cookie, fill with apple butter, and top with turbinado sugar.
- Bake for 8-12 minutes until edges are set and centers look slightly soft.
- Allow cookies to cool completely on a wire rack.
Notes
Ensure all cold ingredients are at room temperature for better mixing.
Avoid overbaking to maintain the chewy texture of the cookies.
Experiment with different types of apple butter for varied flavors.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 12
- Sodium: 130
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 27
- Fiber: 1
- Protein: 2
- Cholesterol: 25