Apple Butter Snickerdoodles
Apple Butter Snickerdoodles give you the classic cinnamon flavor of a snickerdoodle but with a delicious twist from my homemade apple butter!
Servings: 45 cookies
Calories: 89kcal
Equipment
- Cookie sheets These ones from Nordic Ware work great!
- Stand mixer I recommend this stand mixer!
Ingredients
- ¾ cup (1 ½ sticks / 170 g) unsalted butter, softened but not melted
- 1 ¼ cups (250 g) granulated sugar
- ½ cup (120 g) apple butter
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
- 2 ¾ cups (352 g) all-purpose flour
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- ¼ teaspoon ground nutmeg
Cinnamon Sugar
- 3 tablespoons granulated sugar
- 3 teaspoons ground cinnamon
Instructions
Cookie Dough
- Preheat oven to 375°F. Line three cookie sheets with parchment paper. Set aside.
- In the bowl of a stand mixer with the paddle attachment, cream together butter, sugar, and apple butter on medium speed (about 2-3 minutes).
- Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
- In a separate medium bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, salt, and nutmeg. Slowly add the dry ingredients to the wet ingredients, mixing just until combined.
- Using a 1-tablespoon scoop, scoop out rounded balls and place them on one of the cookie sheets.
Cinnamon Sugar
- In a small bowl, mix together the sugar and cinnamon.
Assembly
- Roll balls of dough in the cinnamon sugar mixture. Place the dough balls 2 inches apart on parchment-lined baking sheets.
- Bake for 6 to 8 minutes, or until the edges are set and slightly golden, but the centers remain soft.
- Carefully remove immediately from baking sheets and place on a cooling rack.
Nutrition
Serving: 1cookie | Calories: 89kcal