Apple Butter Snickerdoodle Cookies Recipe
- Cook Time: 25 minutes
- Total Time: 25 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1/2 cup unsalted butter, softened to room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1/2 cup apple butter (store-bought or homemade)
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/4 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 to prevent the cookies from sticking and ensure even browning.
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together using a hand mixer or stand mixer. Continue mixing on medium-high speed for about 2-3 minutes until the mixture is light and fluffy.
- Add the egg, apple butter, and vanilla extract to the butter mixture. Beat again until everything is well combined and smooth. Scrape down the sides of the bowl as needed to ensure an even mix.
- In a separate medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, salt, and 1 teaspoon of cinnamon. Whisking helps remove lumps and distributes the leavening agents evenly.
- Gradually add the dry ingredients to the wet ingredients. Mix on low speed just until the flour disappears. Be careful not to overmix the dough, as this can lead to tough cookies.
- In a small bowl, combine the 1/4 cup sugar and 1 tablespoon cinnamon for the coating. Scoop about one tablespoon of dough at a time and roll it into a 1-inch ball. Roll the ball in the cinnamon-sugar mixture until fully coated.
- Place the balls onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10 to 12 minutes. The edges should be set, but the centers should 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. This resting time allows the cookies to set properly so they don’t break.