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Apple Butter Snickerdoodles Recipe

Apple Butter Snickerdoodles Recipe
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★★★★★

5.1 from 4 reviews

These Apple Butter Snickerdoodles are soft, chewy cinnamon sugar cookies infused with the rich flavor of apple butter, perfect for fall and holiday baking. With a subtle apple sweetness and classic snickerdoodle spice, they make a delightful treat for any occasion.

Ingredients

Scale

Dry Ingredients

  • 2 ¾ cups all-purpose flour
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • ½ tsp salt

Wet Ingredients

  • 1 cup unsalted butter, softened
  • ¾ cup granulated sugar
  • ¾ cup brown sugar, packed
  • ½ cup apple butter
  • 2 large eggs
  • 2 tsp vanilla extract

Coating

  • 3 tbsp sugar
  • 1 tbsp cinnamon

Instructions

  1. Preheat and Prep: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt until everything is evenly combined to ensure balanced flavor throughout the dough.
  3. Cream Butter and Sugars: In a large mixing bowl, use a hand mixer or stand mixer to cream the softened unsalted butter with granulated sugar and brown sugar until the mixture becomes light and fluffy, about 3 to 4 minutes. This will help create a tender cookie texture.
  4. Add Wet Ingredients: Beat in the eggs one at a time to fully incorporate each before adding the next. Then add the vanilla extract and apple butter, mixing well after each addition until the mixture is smooth and uniform.
  5. Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined. Avoid overmixing as that can make the cookies tough.
  6. Shape and Roll: Scoop tablespoon-sized portions of dough and roll each into a ball. Mix the 3 tablespoons of sugar with 1 tablespoon of cinnamon in a small bowl, then roll each dough ball in this cinnamon sugar mixture to coat evenly. Place the coated balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
  7. Bake: Bake in the preheated oven for 10 to 12 minutes, or until the edges have turned a light golden color while the centers remain soft. This ensures the perfect chewy texture.
  8. Cool: Let the cookies cool slightly on the baking sheet before transferring them to a wire rack to cool completely. This helps them set and prevents breaking.

Notes

  • Use quality apple butter for best flavor; homemade or premium brands give the richest taste.
  • Avoid overbaking as the cookies will continue to cook slightly on the hot pan once removed from the oven, helping maintain their softness.
  • If the dough feels too sticky to handle, chill it in the refrigerator for about 30 minutes to make rolling easier.
  • Space cookies at least 2 inches apart on the baking sheet because the dough spreads during baking.

Nutrition

Keywords: apple butter snickerdoodles, fall cookies, cinnamon sugar cookies, soft cookies, apple recipes

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