Description
These Apple Butter Snickerdoodles combine the classic cinnamon-sugar cookie with a flavorful twist of apple butter for a soft, chewy treat bursting with warm fall spices.
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
Coating
- 1/4 cup sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Cream butter and sugars: In a large bowl, use an electric mixer to cream together the softened unsalted butter, apple butter, and 3/4 cup sugar until the mixture is light and fluffy, about 2 minutes.
- Add egg and vanilla: Beat in the egg and vanilla extract until fully incorporated, creating a smooth batter.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and 1 1/2 teaspoons ground cinnamon to evenly distribute the leavening agents and spices.
- Mix dry into wet: Gradually add the dry ingredients to the wet ingredients, stirring just until combined to avoid overmixing which can toughen the cookies.
- Prepare cinnamon sugar coating: In a small bowl, mix together 1/4 cup sugar and 1 teaspoon ground cinnamon for rolling the cookie dough balls.
- Form dough balls: Roll the dough into 1-inch balls, then roll each ball thoroughly in the cinnamon-sugar mixture to coat evenly.
- Arrange on baking sheet: Place the coated dough balls onto the prepared baking sheet, ensuring they are spaced about 2 inches apart to allow for spreading during baking.
- Bake cookies: Bake in the preheated oven for 8 to 10 minutes or until the edges are golden brown but the center still looks slightly soft.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, which helps them set perfectly without breaking.
Notes
- Ensure butter and apple butter are softened for easier creaming and uniform texture.
- Do not overmix the dough after adding dry ingredients to keep cookies tender.
- Spacing dough balls 2 inches apart prevents cookies from sticking together as they spread.
- Cooling on a wire rack is important to avoid sogginess and to finish the cooking process evenly.
- For added flavor, a pinch of nutmeg can be added to the dry ingredients if desired.
