Description
Delightfully soft and spiced, these Apple Butter Snickerdoodles combine classic snickerdoodle flavors with the warm, autumnal essence of apple butter. Coated in a cinnamon-sugar topping and drizzled with a luscious apple butter glaze, these cookies offer a perfect balance of sweet, tangy, and spiced notes, making them an irresistible treat for any season.
Ingredients
Dry Ingredients
- 2 cups all purpose flour
- 2/3 cup cake flour
- 1 1/2 tsp. cream of tartar
- 1 1/2 tsp. cinnamon
- 1 tsp. salt
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. nutmeg
Wet Ingredients
- 12 Tbsp. unsalted butter, cold, cut into cubes
- 1 1/4 cup dark brown sugar, packed
- 1/3 cup apple butter (store-bought recommended)
- 1 large egg yolk
- 2 tsp. vanilla extract
Cinnamon/Sugar Topping
- 2 Tbsp. sugar
- 1 tsp. cinnamon
Glaze
- 2 Tbsp. unsalted butter, melted
- 1 cup powdered sugar
- 2 Tbsp. apple butter
- 1/2 tsp. vanilla extract
- pinch of salt
- splash of milk to thin out, if needed
Instructions
- Prepare Baking Sheets: Line two baking sheets with parchment paper or silicone baking mats and set aside to ensure cookies do not stick while baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cake flour, cream of tartar, cinnamon, salt, baking soda, baking powder, and nutmeg until evenly combined. Set this mixture aside.
- Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment, cream the cold cubed butter and dark brown sugar on low speed initially, then increase to medium. Continue mixing for about 3-4 minutes until the mixture is light and fluffy.
- Add Apple Butter and Flavorings: Incorporate the apple butter into the creamed butter and sugar mixture. Then add the egg yolk and vanilla extract, mixing until fully combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients in the mixer, mixing until just incorporated. Avoid overmixing to prevent the cookies from collapsing.
- Scoop and Chill Dough: Using a 2 tablespoon cookie scoop, portion the dough onto a plate or baking sheet. Chill the dough balls in the refrigerator for 30 minutes to 1 hour, or up to overnight, to firm up.
- Prepare Cinnamon Sugar Coating: In a small dish, mix together the granulated sugar and cinnamon to create the coating.
- Preheat Oven and Coat Dough: Preheat the oven to 350°F (175°C). Remove the chilled dough balls and roll each in the cinnamon sugar mixture until fully coated. Place them spaced on the prepared baking sheets.
- Bake Cookies: Bake for 10-11 minutes. The cookies will appear very soft and puffy right out of the oven. Allow them to cool on the baking sheet for 10 minutes to set before transferring to a cooling rack to cool completely.
- Prepare Glaze: In a medium bowl, whisk together the melted butter, powdered sugar, apple butter, vanilla extract, and a pinch of salt until smooth. Add a splash of milk if the glaze is too thick.
- Glaze and Serve: Drizzle the glaze over the cooled cookies. Optionally, sprinkle leftover cinnamon sugar on top of the glaze for extra texture and flavor. Enjoy your Apple Butter Snickerdoodles!
Notes
- Do not omit the cream of tartar, as it is essential for the classic snickerdoodle texture and flavor.
- Avoid over mixing the dry ingredients; mix until just combined to prevent the cookies from collapsing or becoming dense.
- These cookies freeze well once baked and cooled—store in an airtight container for up to 3 months.
- Chilling the dough improves the cookie’s texture and helps control spread during baking.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
