Description
These Apple Butter Snickerdoodles are soft, chewy cookies infused with cinnamon and a subtle apple butter flavor, rolled in a cinnamon-sugar coating for the perfect sweet and spiced treat. Ideal for fall or any time you want a cozy cookie with a fruity twist.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup apple butter
- 3/4 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
Cinnamon-Sugar Coating
- 1/4 cup sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, beat together the softened unsalted butter, apple butter, and 3/4 cup sugar until the mixture becomes light and fluffy, which should take about 2 minutes using an electric mixer on medium speed.
- Add Egg and Vanilla: Mix in the large egg and vanilla extract until fully incorporated, ensuring the batter is smooth and homogenous.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and 1 1/2 teaspoons of ground cinnamon to evenly distribute the leavening and spice.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients bowl, stirring gently until just combined to avoid overmixing which can toughen the cookie dough.
- Prepare Cinnamon-Sugar Mix: In a small bowl, combine 1/4 cup sugar with 1 teaspoon ground cinnamon to create the coating for the cookie dough balls.
- Form and Coat Dough Balls: Roll the dough into 1-inch diameter balls and then roll each ball thoroughly in the cinnamon-sugar mixture, ensuring they are evenly coated for maximum flavor and texture.
- Arrange on Baking Sheet: Place the coated dough balls on the prepared baking sheet, making sure to space them about 2 inches apart to allow for spreading during baking.
- Bake the Cookies: Bake in the preheated oven for 8-10 minutes or until the edges of the cookies turn a golden brown shade, which indicates they are properly cooked but still soft inside.
- Cool the Cookies: Let the cookies cool on the baking sheet for several minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- For softer cookies, do not overbake; remove them from the oven as soon as the edges turn golden brown.
- Ensure the butter is properly softened to cream it well with the sugars for the best texture.
- Apple butter adds natural moisture and flavor, but you can substitute with pumpkin butter for a fall variation.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- If you prefer a more pronounced cinnamon flavor, increase the cinnamon in the rolling sugar mixture by 1/2 teaspoon.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
