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Apple Butter Snickerdoodles

Delightful twists on classic snickerdoodles infused with apple butter for a rich flavor that melts in your mouth.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the cookie dough
  • 1 cup apple butter Ensure freshness.
  • 1 cup unsalted butter, softened Can substitute with coconut oil for dairy-free.
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 large eggs
  • 3 cups all-purpose flour Can substitute with gluten-free flour.
  • 2 teaspoons baking soda
  • 1 teaspoon cream of tartar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
For rolling
  • 1/2 cup sugar
  • 1 tablespoon cinnamon

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, beat the softened unsalted butter, sugar, and brown sugar together until light and fluffy.
  3. Mix in the eggs one at a time, followed by the apple butter until well combined.
  4. In a separate bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, and salt.
  5. Gradually add the dry mixture to the wet ingredients, stirring just until combined.
  6. In a small bowl, mix together the 1/2 cup sugar and 1 tablespoon cinnamon for rolling.
Baking
  1. Scoop the dough into small balls (about 1-2 inches in diameter) and roll them in the cinnamon-sugar mixture.
  2. Place them on a baking sheet lined with parchment paper, leaving some space between each cookie.
  3. Bake for 10-12 minutes or until the edges are slightly golden.
  4. Let cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

Store cookies in an airtight container at room temperature for about a week. For extended shelf life, freeze for up to three months. Reheat in the microwave for 10-15 seconds.