Description
These Apple Butter Snickerdoodles are a delightful twist on classic snickerdoodle cookies, infused with the warm, fruity flavor of apple butter and rolled in a cinnamon-sugar mixture for a perfect balance of sweetness and spice. Soft and chewy with a hint of cinnamon in every bite, they’re an excellent treat for fall or any time you crave a cozy cookie.
Ingredients
Scale
Cookie Dough
- 1/2 cup unsalted butter, softened
- 1/2 cup apple butter
- 3/4 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
For Rolling
- 1/4 cup sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper or a silicone baking mat for easy cleanup and to prevent sticking.
- Cream Butter and Apple Butter: In a large mixing bowl, cream together the softened unsalted butter, apple butter, and sugar using a hand mixer or stand mixer on medium speed until the mixture is light, fluffy, and well combined, about 2 minutes.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract until fully incorporated, making sure the mixture is smooth and homogenous.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon to evenly distribute the leavening and spices throughout the flour.
- Combine Ingredients: Gradually add the dry flour mixture to the wet ingredients, stirring gently just until the dough comes together and no streaks of flour remain. Avoid overmixing to keep cookies tender.
- Prepare Cinnamon-Sugar Coating: In a small bowl, mix together 1/4 cup sugar and 1 teaspoon ground cinnamon to create the rolling mixture that will coat each cookie ball for a signature snickerdoodle spice.
- Form Dough Balls: Roll the dough into 1-inch diameter balls using your hands for consistent cookie size and shape.
- Roll in Cinnamon Sugar: Roll each dough ball thoroughly in the cinnamon-sugar mixture to evenly coat the surface, creating a sweet and flavorful crust upon baking.
- Arrange on Baking Sheet: Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Bake: Bake in the preheated oven for 8 to 10 minutes, or until the edges are golden brown but the centers remain soft to the touch.
- Cool: Allow the cookies to cool on the baking sheet for about 5 minutes to set, then transfer them to a wire rack to cool completely for best texture and flavor.
Notes
- Use room temperature butter for easier creaming and a better cookie texture.
- Do not overmix the dough once the flour is added to avoid tough cookies.
- If you prefer crispier cookies, bake an additional 1-2 minutes but watch closely to prevent burning.
- Apple butter adds moisture and flavor—do not substitute with apple sauce as it will alter the texture.
- Store cooled cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
