Apple Butter Snickerdoodles: Easy, Spiced, and Soft Cookie Recipe
These Apple Butter Snickerdoodles are a soft, chewy twist on the classic snickerdoodle cookie, bursting with warm cinnamon sugar and the rich flavor of apple butter—perfect for cozy fall days.
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup unsalted butter softened
- 1 ¼ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup apple butter
- ½ teaspoon ground cinnamon
- For rolling:
- ⅓ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Whisk together flour, baking powder, and salt; set aside.
- Cream butter and sugar until fluffy.
- Add eggs, vanilla, cinnamon, and apple butter; mix until combined.
- Gradually add flour mixture until just blended.
- Chill dough for at least 2 hours.
- Preheat oven to 350°F (175°C); line baking sheets with parchment.
- Combine cinnamon and sugar for rolling.
- Scoop dough by tablespoons; roll in cinnamon sugar.
- Place on baking sheet spaced apart; bake for 11-15 minutes until edges are lightly golden.
- Cool on sheet for 10 minutes before transferring to wire racks.
Notes
- Chilling dough is essential to prevent spreading and develop flavor.
- Use good-quality apple butter for maximum flavor.
- Cookies will be soft and chewy, perfect for fall.
- Store in airtight container for up to 5 days.
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