Apple Butter Snickerdoodles
These soft and chewy Apple Butter Snickerdoodles combine the rich flavor of apple butter with warm spices, making for a delightful cookie perfect for any occasion.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup apple butter Use fresh apple butter for the best flavor.
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
Coating
- ½ cup granulated sugar For rolling
- 1 tablespoon ground cinnamon For rolling
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, apple butter, granulated sugar, and brown sugar until smooth and fluffy (about 3 minutes).
- Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until combined.
- In another bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
- In a shallow dish, combine the sugar and cinnamon for rolling. Use a cookie scoop to portion out the dough, and roll each ball in the sugar-cinnamon mixture until fully coated.
Baking
- Place the cookie dough balls on the prepared baking sheet, leaving space between them.
- Bake for 10-12 minutes, or until the edges are firm but the centers appear slightly underbaked.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Store the cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze for up to 3 months.