Description
These Apple Butter Snickerdoodles offer a delightful twist on the classic cinnamon-sugar cookie by incorporating rich apple butter for added moisture and flavor. Soft, chewy, and bursting with warm spices, these cookies are perfect for fall or any time you crave a comforting treat.
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
For Rolling
- 1/4 cup sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, use a mixer to cream together the softened unsalted butter, apple butter, and sugar until the mixture is light and fluffy, which should take about 2 minutes.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until the ingredients are fully combined and the dough becomes smooth.
- Combine 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.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet mixture, stirring gently just until combined. Avoid overmixing to keep the cookies tender.
- Prepare Cinnamon-Sugar Coating: In a small bowl, mix together the 1/4 cup sugar and 1 teaspoon cinnamon for rolling the dough balls.
- Form and Coat Dough Balls: Roll the cookie dough into 1-inch balls, then roll each ball thoroughly in the cinnamon-sugar mixture to coat.
- Place on Baking Sheet: Arrange 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 8-10 minutes or until the edges turn golden brown, indicating the cookies are set with a slight crisp on the edges while remaining soft inside.
- 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 maintain their shape and texture.
Notes
- Make sure the butter is softened but not melted to achieve the best texture when creaming with the sugars.
- If you prefer a more pronounced apple flavor, feel free to add an extra tablespoon of apple butter.
- For chewier cookies, slightly underbake by removing them at 8 minutes.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Using parchment paper or silicone mats prevents sticking and promotes even baking.
