Description
Soft, chewy snickerdoodle cookies infused with rich, caramelized apple butter and coated in a cinnamon-sugar crust. These cozy fall treats are easy to make and perfect for gifting.
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened to room temperature
- ½ cup (120g) apple butter, thick and spreadable
- 1 cup (200g) granulated sugar, divided
- ½ cup (100g) light brown sugar, packed
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2 ¾ cups (340g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon, divided
- Optional: ¼ teaspoon nutmeg for coating
Instructions
- Whisk together the flour, baking soda, salt, and 1 ½ teaspoons of cinnamon in a medium bowl. Set aside.
- In a large bowl, beat the softened butter, 1 cup granulated sugar, and brown sugar together until light and fluffy (3-4 minutes with hand mixer).
- Add the apple butter, egg, and vanilla extract to the butter mixture. Beat on medium speed until fully combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed. Stop as soon as the flour disappears to avoid tough cookies.
- Cover the bowl and refrigerate the dough for at least 30 minutes (or up to 24 hours) to prevent spreading and meld flavors.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Mix the remaining ½ cup granulated sugar with 1 teaspoon cinnamon (and optional nutmeg) in a small bowl for the coating.
- Scoop dough into 1.5-tablespoon balls and roll them in the cinnamon-sugar mixture until fully coated.
- Place cookies on prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until edges are set and lightly golden but centers still look soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Chilling the dough is crucial to prevent spreading. If your apple butter is watery, cook it down first or add extra flour. Do not overbake; cookies will firm up as they cool. Store in an airtight container at room temperature for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 16
- Sodium: 120
- Fat: 8
- Saturated Fat: 5
- Carbohydrates: 26
- Fiber: 1
- Protein: 2
Keywords: fall baking, apple butter cookies, snickerdoodle recipe, cinnamon sugar cookies, homemade cookies, autumn desserts