Description
These Apple Butter Snickerdoodles blend the classic cinnamon sugar cookie with the warm, spiced flavor of apple butter. Soft and chewy with a sweet cinnamon-sugar coating, they’re perfect for fall baking or holiday cookie trays.
Ingredients
Scale
Dry Ingredients
- 2 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup apple butter
- 1 large egg
- 1 teaspoon vanilla extract
For Rolling
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, cream of tartar, salt, and ground cinnamon until well combined.
- Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter with the granulated and brown sugars until the mixture is light and fluffy, about 2-3 minutes using an electric mixer.
- Add Wet Ingredients: Mix in the apple butter, egg, and vanilla extract until the batter is smooth and fully incorporated.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring steadily until a soft cookie dough forms with no streaks of flour visible.
- Prepare Rolling Mixture: In a small bowl, blend together the rolling granulated sugar and ground cinnamon for coating the dough balls.
- Shape Cookies: Scoop out tablespoon-sized portions of dough and roll each into a ball. Then roll the balls in the cinnamon-sugar mixture until evenly coated.
- Place on Baking Sheets: Arrange the coated dough balls on the prepared baking sheets spaced about 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges are set and the centers remain slightly soft to touch.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, ensuring perfect texture.
Notes
- For extra apple flavor, use a spiced apple butter to enhance the sweetness and warmth in the cookies.
- These cookies stay soft for several days when stored properly in an airtight container.
- They can be frozen for up to 2 months; thaw before serving for best results.
- Ideal for fall baking or holiday cookie trays, bringing cozy seasonal flavors to any gathering.
