The apple butter in these snickerdoodle cookies gives them a unique twist on the traditional favorite.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 2 hrs 5 mins |
| Total Time: | 2 hrs 30 mins |
| Servings: | 46 |
| Yield: | 46 cookies |
Ingredients
- 2 ¾ cups all-purpose flour
- ½ teaspoon cream of tartar
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 ¾ cups white sugar, divided
- ½ cup unsalted butter, softened
- 1 large egg, at room temperature
- ½ teaspoon vanilla extract
- ¾ cup apple butter
- 2 tablespoons ground cinnamon
Instructions
- Whisk together flour, cream of tartar, baking soda, salt, 1/4 teaspoon cinnamon, and nutmeg in a medium bowl until combined.
- Mix together butter and 1 1/2 cups sugar in a large bowl until thoroughly combined. Stir in egg and vanilla until incorporated. Add apple butter and mix until combined. Pour in 1/2 of the dry ingredients and mix until just combined. Add remaining dry ingredients and mix just until no dry clumps of flour remain. Cover bowl and refrigerate for at least 2 hours, or up to 24 hours.
- Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
- Mix together remaining 1/4 cup sugar and 2 tablespoons cinnamon in a shallow bowl or pie pan. Drop tablespoon-sized pieces of dough into the cinnamon-sugar mixture and roll into balls, coating well. Place 1 inch apart on the prepared baking sheets.
- Bake in the preheated oven until edges are just set, about 10 minutes. Allow cookies to cool on baking sheets for 5 minutes before removing to a wire rack to cool completely.
- Use apple butter at room temperature.
Nutrition Facts
| Calories | 85 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 9 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 1 g |
| Sodium | 42 mg |
| Sugars | 9 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
I didn’t use butter , but I did use Crisco like my Grandmother did when she baked anything , total Old School
“hint” of apple butter is correct – if you use high quality cinnamon, you won’t taste the apple butter at all. The apple butter did seem to add a bit of moistness, which was nice. An OK snickerdoodle cookie, especially if you’re looking to use up apple butter.
They take a long time to make but it was definitely worth the wait!! They turned out amazing!!!
They were delicious. Five stars from the grandchildren and their parents.
I made these with peach butter that I canned previously. The flavor was great, but the cookies were very chewy. I added the peach butter after the flour b/c I forgot it. That may have made a difference. Regardless, I would try making these again to see if it was my fault.
This is an excellent recipe. The flavor is great. Just a hint of apple. They were wonderful. I used Bob’s Red Mill 1 to 1 gluten free flour also
Loved this recipe!
Can’t wait ! Love apples amd sauce!!
Amazing recipes! they are delicious!