Ingredients
Scale
- 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
- 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 your oven to 350°F (180°C) and line baking sheets with parchment paper.
- In a large bowl, cream together room temperature unsalted butter, cold cream cheese, granulated and brown sugars, and molasses until light and fluffy.
- Add in egg, egg yolk, and vanilla extract; mix well.
- Gradually combine dry ingredients: flour, baking powder, cream of tartar, and salt until just mixed.
- In a small bowl, mix cane sugar and cinnamon for rolling.
- Scoop cookie dough into cinnamon-sugar mixture; roll to coat and place on prepared sheets, creating an indent in each cookie.
- Fill indents with apple butter and sprinkle turbinado sugar on top.
- Bake for 8-12 minutes until edges are set; cool on wire racks.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 10g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg