Apple Butter Snickerdoodle Cookies Recipe
- Cook Time: 30 minutes
- Total Time: 30 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/2 cup apple butter (store-bought or homemade)
- 1 large egg
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- For the coating: 1/4 cup granulated sugar mixed with 1 tablespoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats so the cookies don’t stick.
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy. This usually takes about 2 to 3 minutes using an electric mixer.
- Add the egg, apple butter, and vanilla extract to the butter mixture. Beat on medium speed until everything is well combined, scraping down the sides of the bowl as needed.
- In a separate medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, salt, and 1 teaspoon of cinnamon. This ensures the leavening agents are evenly distributed.
- Gradually add the dry ingredients to the wet ingredients. Mix on low speed just until the flour disappears. Do not overmix, as this can make the cookies tough. If the dough feels very soft, chill it in the fridge for 30 minutes.
- Scoop about 1.5 tablespoons of dough and roll it into a ball. Roll each ball in the prepared cinnamon-sugar coating until it is fully covered. Place the balls on the prepared baking sheets, spacing them 2 inches apart.
- Bake for 10 to 12 minutes, or until the edges are set but the centers still look slightly soft. Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.