Irresistible Apple Butter Snickerdoodles
These Apple Butter Snickerdoodles are soft, chewy cookies with a delightful tang, enhanced by the warmth of cinnamon and the sweet, spiced aroma of apple butter. This recipe is your new go-to for fall baking, delivering a cozy autumn hug in every bite.
Equipment
- Oven
- Baking sheets
- Parchment paper
- Large bowl
- Small bowl
- Electric mixer
- Whisk
- cookie scoop or spoon
- Wire rack
Ingredients
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup apple butter
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- ½ teaspoon salt
- ¼ cup granulated sugar
- 2 tablespoons ground cinnamon
Instructions
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a small bowl, whisk together ¼ cup granulated sugar and 2 tablespoons ground cinnamon for the Sugar Twist coating. Set aside.
- In a large bowl, cream together the softened butter and 1 ½ cups granulated sugar until light and fluffy (3-5 minutes with an electric mixer).
- Beat in the eggs one at a time, then stir in the vanilla extract and apple butter. Mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
- Using a cookie scoop or spoon, drop rounded tablespoons of dough into the cinnamon-sugar mixture.
- Roll the dough balls in the cinnamon-sugar mixture, ensuring they are fully coated.
- Place the coated dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 8-10 minutes, or until the edges are lightly golden and the centers are still slightly soft. Don't overbake!
- Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
For best results, use room temperature ingredients. Don't skip the cream of tartar. To keep cookies extra soft, store them in an airtight container with a slice of bread. Make the dough ahead of time and store in the refrigerator for up to 2 days, or freeze the dough balls for baking later. Variations include adding chopped pecans or walnuts, ground cloves or nutmeg, white chocolate chips, or a maple glaze.