Description
Indulge in the warm flavors of fall with these Apple Butter Snickerdoodles. Soft, cinnamon-spiced cookies with a hint of apple butter in every bite, perfect for your autumn baking.
Ingredients
Scale
Dry Ingredients:
- 2 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup apple butter
- 1 large egg
- 1 teaspoon vanilla extract
For Rolling:
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Prepare Dry Ingredients: In a medium bowl, whisk together flour, baking soda, cream of tartar, salt, and cinnamon.
- Mix Wet Ingredients: In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy. Mix in apple butter, egg, and vanilla extract until smooth.
- Combine and Form Dough: Gradually add dry ingredients to the wet mixture, stirring until a soft dough forms.
- Roll the Cookies: In a small bowl, combine rolling sugar and cinnamon. Scoop dough, roll into balls, and coat each in the cinnamon-sugar mixture.
- Bake: Place on baking sheets and bake for 10–12 minutes until set. Cool before serving.
Notes
- For extra apple flavor, use a spiced apple butter.
- These cookies stay soft for days and can be frozen for up to 2 months.
- Perfect for fall baking or holiday cookie trays.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
