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Apple Butter Snickerdoodles Recipe - Apple Butter Snickerdoodles: bake these soft, chewy cookies infused with apple butter. Perfect for autumn, easy to make, an

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.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Method Notes

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

Method
 

  1. Preheat oven to 375°F. Line cookie sheets with parchment paper.
  2. Cream together butter, sugar, and apple butter on medium speed for 2-3 minutes.
  3. Add eggs one at a time, then mix in vanilla extract.
  4. Whisk together flour, cream of tartar, baking soda, cinnamon, and salt. Gradually add to wet ingredients.
  5. Combine ¼ cup granulated sugar and 2 teaspoons ground cinnamon for coating. Roll dough into 1-inch balls and coat generously.
  6. Place balls 2 inches apart on baking sheets. Bake for 8-10 minutes until edges are lightly golden.

Notes

- For the perfect snickerdoodle texture, do not overbake! The cookies should look slightly underdone in the center when you pull them out.
- Ensure your butter is truly softened, not melted, to cream properly with the sugars and apple butter.
- Store apple butter snickerdoodles in an airtight container at room temperature for up to 3-4 days to maintain their softness.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.