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!

Apple Butter Snickerdoodles

Ingredients

  • 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

Instructions

  • 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/