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Apple Butter Snickerdoodles
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
150 minutes
Apple butter snickerdoodle cookies: a delicious twist on a classic treat!
Ingredients:
  • 2.75 cups all-purpose flour
  • 0.5 teaspoon cream of tartar
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.25 teaspoon ground cinnamon
  • 0.25 teaspoon ground nutmeg
  • 1.75 cups white sugar, divided
  • 0.5 cup unsalted butter, softened
  • 1 large egg, at room temperature
  • 0.5 teaspoon vanilla extract
  • 0.75 cup apple butter
  • 2 tablespoons ground cinnamon
Instructions:
  • Combine flour, cream of tartar, baking soda, salt, 1/4 teaspoon cinnamon, and nutmeg in a medium bowl, and whisk until well mixed.
  • In a large bowl, thoroughly combine butter and 1 1/2 cups sugar. Stir in egg and vanilla until fully incorporated. Add apple butter and mix well. Gradually mix in half of the dry ingredients until just combined, then add the rest and mix until no dry clumps remain. Cover the bowl and refrigerate for at least 2 hours, or up to 24 hours.
  • Preheat the oven to 375°F (190°C) while lining 2 baking sheets with parchment paper.
  • Combine the remaining 1/4 cup of sugar with 2 tablespoons of cinnamon in a shallow bowl or pie pan. Roll tablespoon-sized pieces of dough into balls in the cinnamon-sugar mixture until well coated. Arrange the balls 1 inch apart on the prepared baking sheets.
  • Bake in the preheated oven for about 10 minutes or until the edges are just set. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

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