Apple Butter Snickerdoodles
These Apple Butter Snickerdoodles are soft, chewy, and delightfully spiced with the aroma and flavors of fall: apple, cinnamon, nutmeg, and more. This is a true snickerdoodle, sweet and tender, with a cinnamon sugar coating that makes the crackly exterior especially irresistible. Apple season just got even sweeter!
Ingredients
For the Cookies:
- 8 Tablespoons (1 stick) butter at room temperature
- 3/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1/2 cup apple butter
- 1 large egg yolk
- 2 teaspoons vanilla extract or vanilla bean paste
- 2 and 1/4 cups all purpose flour
- 1 and 1/2 teaspoons cream of tartar
- 1 and 1/2 teaspoons ground cinnamon
- 1 teaspoon table salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
For the Topping:
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Using a stand mixer or hand mixer, cream the butter and both sugars together until light and fluffy. Add apple butter, egg yolk, and vanilla. Scrape the sides of the bowl and mix again until even. It’s OK if the dough is a little grainy at this point.
- In a separate bowl, whisk together the flour, cream of tartar, cinnamon, salt, baking soda, baking powder, nutmeg, and cloves. Add this to the butter mixture and mix on low speed until just combined with no streaks of flour.
- Scoop the cookie dough out into balls and place on a plate or baking sheet lined with parchment paper. (I use the medium-sized scoop from this set which holds just under 3 Tablespoons per scoop, and yields roughly 18 per batch of these cookies.) Place dough balls in the refrigerator and chill for about 2 hours.
- When ready to bake, preheat oven to 350 degrees F. Mix the 1/4 cup granulated sugar and the 1 teaspoon ground cinnamon together in a small bowl. Remove cookies from the fridge and roll each lightly in the cinnamon sugar until evenly coated. Arrange on the lined baking sheet, with 1-2 inches of space in between them.
- Bake for 13-15 minutes, until fully set in the middle and golden brown on top and around the edges. Let cool 10 minutes on tray, then remove to a wire rack to cool completely. Enjoy!
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Notes
- Storage: These cookies keep well tightly-sealed at room temperature for 3-4 days.
Nutrition Estimate
Calories: 132 kcal, Carbohydrates: 30 g, Protein: 2 g, Fat: 1 g, Saturated Fat: 0.2 g, Polyunsaturated Fat: 0.1 g, Monounsaturated Fat: 0.1 g, Trans Fat: 0.002 g, Cholesterol: 11 mg, Sodium: 195 mg, Potassium: 91 mg, Fiber: 1 g, Sugar: 17 g, Vitamin A: 18 IU, Vitamin C: 0.1 mg, Calcium: 20 mg, Iron: 1 mg