Apple Butter Snickerdoodles Recipe
Apple Butter Snickerdoodles: bake these soft, chewy cookies infused with apple butter. Perfect for autumn, easy to make, and a delightful treat.
Ingredients
- ¾ cup (1 ½ sticks / 170 g) unsalted butter, (softened but not melted)
- 1 ¼ cups (250 g) granulated sugar
- ½ cup (120 g) apple butter
- 2 large eggs, (room temperature)
- 1 tablespoon vanilla extract
- 2 ¾ cups (352 g) all-purpose flour
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
Instructions
- Preheat oven to 375°F. Line cookie sheets with parchment paper.
- Cream together butter, sugar, and apple butter on medium speed for 2-3 minutes.
- Add eggs one at a time, then mix in vanilla extract.
- Whisk together flour, cream of tartar, baking soda, cinnamon, and salt. Gradually add to wet ingredients.
- Combine ¼ cup granulated sugar and 2 teaspoons ground cinnamon for coating. Roll dough into 1-inch balls and coat generously.
- Place balls 2 inches apart on baking sheets. Bake for 8-10 minutes until edges are lightly golden.
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.