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Apple Butter Snickerdoodles

Made these for the first time today, and I give them an A+! Nobody has tasted them yet besides me, but I predict they will be a popular addition to this year’s Christmas boxes! I make my own apple butter from my mother’s 60-year-old recipe & my cousin’s organic Gravenstien apples from her 40-year-old tree. This great recipe combined with homemade apple butter make them a winner!
Apple Butter Snickerdoodles

Apple Butter Snickerdoodles are an easy snickerdoodle recipe made with apple butter and warm cinnamon. These snickerdoodles soft and chewy and are the perfect fall cookie recipe.

INGREDIENTS
  • 3 cups all-purpose flour
  •  2 teaspoons baking powder
  •  1 teaspoon cream of tartar
  •  1/2 teaspoon salt
  •  3/4 cup unsalted butter — softened
  •  1 1/4 cups granulated sugar
  •  2 large eggs
  •  1 tablespoon vanilla extract
  •  1/2 cup Apple Butter
  •  1/2 teaspoon cinnamon

FOR THE TOPPING:


  •  1/3 cup granualted sugar
  •  1 teaspoon cinnamon
Instructions
  • Whisk flour, baking powder, cream of tartar and salt in a medium bowl. Set aside.
  • Cream butter and 1 1/4 cups sugar in a mixer until fluffy. Mix in eggs, vanilla, 1/2 teaspoon cinnamon, and apple butter.
  • Beat just until mixed. Add in flour mixture and mix until just blended together. Chill your dough at least 4 hours.
  • This dough MUST be cold before baking. Because of all the butter and apple butter, the cookies will spread quite a bit if you skip the chilling!
  • Preheat oven to 350°F. Line cookie sheets with parchment or a silpat baking mat.
  • Place 1 teaspoon cinnamon and 1/3 cup sugar in a small bowl.
  • Scoop balls of cookie dough (mine were done using a 2 tablespoon cookie scoop) and roll them in the cinnamon sugar.
  • Place on your cookie sheet. I recommend only scooping 2 cookie sheets at a time, then re-chill the dough for while those two trays bake.
  • Bake cookies for 11-12 minutes for slightly underdone, 13-14 minutes for fully done. I like my cookies half raw, but if you don’t, cook them for the full 13-14 minutes. Cool slightly before removing from cookie sheets.
source: https://www.crazyforcrust.com/apple-butter-snickerdoodles/