Apple Butter Snickerdoodle Cookies. Light and fluffy snickerdoodle cookies with the perfect hint of cinnamon apple flavor. A classic cookie with a fun Fall twist!
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
- 3/4 cup unsalted butter softened
- 1 1/4 cups granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1/2 cup Apple Butter
- 1/2 teaspoon cinnamon
For the topping:
- 1/3 cup granualted sugar
- 1 teaspoon cinnamon
Whisk flour, baking powder, cream of tartar and salt in a medium bowl. Set aside.
Cream butter and 1 1/4 cups sugar in a mixer until fluffy. Mix in eggs, vanilla, 1/2 teaspoon cinnamon, and apple butter.
Beat just until mixed. Add in flour mixture and mix until just blended together. Chill your dough at least 4 hours.
This dough MUST be cold before baking. Because of all the butter and apple butter, the cookies will spread quite a bit if you skip the chilling!
Preheat oven to 350°F. Line cookie sheets with parchment or a silpat baking mat.
Place 1 teaspoon cinnamon and 1/3 cup sugar in a small bowl.
Scoop balls of cookie dough (mine were done using a 2 tablespoon cookie scoop) and roll them in the cinnamon sugar.
Place on your cookie sheet. I recommend only scooping 2 cookie sheets at a time, then re-chill the dough for while those two trays bake.
Bake cookies for 11-12 minutes for slightly underdone, 13-14 minutes for fully done. I like my cookies half raw, but if you don’t, cook them for the full 13-14 minutes. Cool slightly before removing from cookie sheets.
more instructions please visit: https://www.crazyforcrust.com/apple-butter-snickerdoodles/