Apple Butter Snickerdoodles
These Apple Butter Snickerdoodles are soft, chewy cookies with a hint of apple butter, cinnamon, and nutmeg. They have the classic tang of a snickerdoodle but with an extra cozy fall flavor!
Ingredients
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- ⅓ cup apple butter
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon cream of tartar
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ cup granulated sugar (for coating)
- 1 teaspoon ground cinnamon (for coating)
Instructions
- In a large bowl, cream together butter, granulated sugar, and brown sugar until fluffy (about 2 minutes).
- Mix in apple butter, egg, and vanilla extract, stirring until smooth.
- In another bowl, whisk together flour, baking soda, cream of tartar, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Cover the dough and refrigerate for 30-60 minutes.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a small bowl, mix the cinnamon and sugar for the coating.
- Roll chilled dough into 1 ½-inch balls and coat in cinnamon-sugar mixture.
- Place cookies 2 inches apart on the baking sheet.
- Bake for 10-12 minutes until edges are set but centers are slightly soft.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Nutrition
Serving: 1cookieCalories: 140kcalCarbohydrates: 20gProtein: 1gFat: 6gSaturated Fat: 3.5gSodium: 90mgSugar: 12g
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