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Apple Butter Snickerdoodles

Apple Butter Snickerdoodles
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Ingredients

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  • 1 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 1/2 cup apple butter (store-bought or homemade)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • For the coating: 1/4 cup granulated sugar mixed with 1 tablespoon ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking and ensure even browning.
  2. In a large mixing bowl or the bowl of a stand mixer, beat the softened butter, granulated sugar, and brown sugar together on medium-high speed. Continue for about 2-3 minutes until the mixture is light, fluffy, and well-combined.
  3. Add the egg, apple butter, and vanilla extract to the butter mixture. Beat on medium speed until fully incorporated, scraping down the sides of the bowl as needed to ensure everything is evenly mixed.
  4. In a separate medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, ground cinnamon, and salt. This ensures the leavening agents are distributed evenly throughout the flour.
  5. Gradually add the dry ingredients to the wet ingredients while mixing on low speed. Mix just until the flour streaks disappear. Be careful not to overmix, as this can lead to a tougher cookie texture.
  6. Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. This makes the dough easier to handle and prevents the cookies from spreading too much in the oven.
  7. Scoop about 1.5 tablespoons of dough and roll it into a ball (about 1 inch in diameter). Roll each ball generously in the cinnamon-sugar mixture until fully coated. Place the balls on the prepared baking sheets about 2 inches apart.
  8. Bake for 10-12 minutes, or until the edges are set and the tops have slightly crackled. The centers should still look slightly soft. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Find it online: https://www.yucolor.com/desserts/apple-butter-snickerdoodles/