Apple Butter Snickerdoodle Cookies Recipe
- Cook Time: 25 minutes
- Total Time: 25 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1/3 cup apple butter (thick, high-quality variety)
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup granulated sugar (for rolling)
- 1 tablespoon ground cinnamon (for rolling)
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. This ensures the cookies don’t stick and helps them brown evenly without burning on the bottom.
- In a medium mixing bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt. Mixing these ahead of time ensures the leavening agents are evenly distributed throughout the dough.
- In a large bowl, use a hand mixer or stand mixer to beat the softened butter and 3/4 cup of granulated sugar together. Continue beating until the mixture is light, fluffy, and pale in color, which usually takes about 2 to 3 minutes.
- Add the egg, apple butter, and vanilla extract to the butter mixture. Beat on medium speed until fully combined. The mixture should look smooth and smell wonderful at this stage.
- Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed just until the flour disappears and a soft dough forms. Be careful not to overmix, as this can make the cookies tough rather than chewy.
- In a small shallow bowl, stir together the remaining 1/4 cup sugar and the tablespoon of ground cinnamon until the color is uniform. This will be the signature “snickerdoodle” sparkle and spice.
- Scoop about one tablespoon of dough at a time and roll it into a 1-inch ball between your palms. Roll the ball in the cinnamon-sugar mixture until it is completely and thickly coated.
- Place the balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Bake for 9 to 11 minutes. The edges should be set, but the centers should still look slightly soft and puffed. Let them cool on the pan for 5 minutes before moving them to a wire rack.