Description
Apple Butter Snickerdoodle Cookies are a cozy twist on the classic cookie, blending soft, buttery dough with the rich, fruity flavor of apple butter and a warm cinnamon-sugar coating. They’re tender, subtly spiced, and perfect for sharing or savoring solo.
Ingredients
1 cup (226 g) unsalted butter, softened
1 cup (200 g) granulated sugar
½ cup (120 g) apple butter
1 large egg
1 teaspoon vanilla extract
2¾ cups (345 g) all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg (optional)
¼ cup (50 g) granulated sugar (for coating)
1 teaspoon ground cinnamon (for coating)
Instructions
- Preheat oven to 350 °F (175 °C). Line two baking sheets with parchment paper.
- Cream together softened butter and sugar until light and fluffy. Mix in apple butter until smooth. Beat in egg and vanilla extract.
- In a separate bowl, whisk together flour, cream of tartar, baking soda, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet, mixing until a slightly sticky dough forms.
- In a small bowl, combine the coating sugar and cinnamon.
- Roll dough into 1½-inch balls, coat each in the cinnamon sugar, and space 2 inches apart on prepared baking sheets.
- Bake for 10–12 minutes, until edges are set and tops are crackled but centers are still soft.
- Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Fold in chopped dried apples or raisins for extra texture.
Add chopped pecans or walnuts for nuttiness.
Enhance spice with a pinch of ginger or cardamom.
Use a brown sugar blend in the coating for caramel undertones.
Dough can be chilled for up to 24 hours before baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg
