Description
These Apple Butter Snickerdoodles are a delightful twist on the classic snickerdoodle cookie, infused with the warm flavors of apple butter and cinnamon. Perfect for fall baking or anytime you crave a cozy treat.
Ingredients
Cookies:
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/3 cup apple butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Cinnamon Sugar Coating:
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven: Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Mix wet ingredients: In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar. Beat in the apple butter, egg, and vanilla until smooth.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Prepare coating: In a small bowl, stir together the cinnamon and sugar for the coating.
- Form cookies: Roll the dough into 1-inch balls, then roll each ball in the cinnamon sugar mixture. Place on the prepared baking sheets, spacing 2 inches apart.
- Bake: Bake for 9–11 minutes or until the edges are set and the centers are slightly soft.
- Cool: Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra apple flavor, use spiced apple butter.
- These cookies can be stored in an airtight container at room temperature for up to 5 days.
- Dough can be chilled for thicker cookies.
