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Apple Butter Snickerdoodles Recipe

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★★★★★

4.8 from 115 reviews

These Apple Butter Snickerdoodles bring a delightful twist to the classic cinnamon sugar cookie by incorporating sweet and spiced apple butter. Soft, chewy, and coated in cinnamon sugar, these cookies are perfect for fall or any time you crave a warm, comforting treat.

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 packed brown sugar
  • ½ cup apple butter
  • 2 large eggs
  • 2 tsp vanilla extract

For Coating

  • 3 tbsp sugar
  • 1 tbsp ground 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 even baking.
  2. Mix Dry Ingredients. In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt until thoroughly combined. Set aside.
  3. Cream Butter and Sugars. In a large mixing bowl, cream the softened unsalted butter with granulated sugar and packed brown sugar using a mixer on medium speed. Continue beating for about 3-4 minutes, until the mixture is light and fluffy.
  4. Add Wet Ingredients. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then add the vanilla extract and apple butter, mixing until the batter is smooth and consistent.
  5. Combine Mixtures. Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing, which can make the cookies tough.
  6. Shape and Roll. Scoop out tablespoon-sized portions of dough. Roll each portion into a ball, then coat thoroughly in the cinnamon sugar mixture made from 3 tablespoons sugar and 1 tablespoon cinnamon. Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
  7. Bake. Bake the cookies in the preheated oven for 10-12 minutes or until the edges are golden brown. The centers should remain soft and slightly underbaked for the perfect chewy texture.
  8. Cool. Remove the baking sheets from the oven and allow the cookies to cool slightly on the sheets before transferring them to wire racks to cool completely. This helps the cookies set and develop their characteristic soft texture.

Notes

  • Make sure your butter is softened to room temperature for easier creaming.
  • Do not overmix the dough once the flour is added to keep the cookies tender.
  • For extra apple flavor, you can swirl in a little more apple butter on top before baking.
  • Store baked cookies in an airtight container at room temperature for up to 5 days.
  • Optionally, refrigerate dough for 30 minutes before rolling to enhance texture and flavor.

Keywords: Apple Butter Snickerdoodles, Cinnamon Sugar Cookies, Fall Cookies, Soft Cookies, Chewy Cookies, Homemade Cookies

Find it online: https://jedentaglecker.com/apple-butter-snickerdoodles-recipe/