Apple Butter Snickerdoodles
Apple-cinnamon cookies with a fluffy, cake-like texture.
Equipment
- Mixing Bowl
- Rubber Spatula
- Baking Sheet
- Parchment Paper
- Cooling Rack
Ingredients
For the Cookies
- 3 Cups Flour
- 2 Tsp Baking Powder
- ¾ Cup Butter Softened
- 1¼ Cup Sugar
- 2 Eggs
- 1 Tsp Vanilla Extract
- ½ Cup Apple Butter
- ½ Tsp Cinnamon
For the Topping
- ¼ Cup Sugar
- 1 Tbsp Cinnamon
Instructions
- Whisk the flour, baking powder, and cinnamon together in a bowl and set aside.
- In a larger mixing bowl, cream together the butter and sugar. Then add one egg and mix well.
- Add the second egg, vanilla, and apple butter, mixing to combine.
- Add the dry ingredients and mix until it comes together. Warning: it will be a very soft and sticky dough.
- Wrap the dough in plastic wrap or cover the bowl and chill in the fridge for 3-4 hours to make it easier to handle.
- Preheat your oven to 350℉. Line your baking sheet with parchment paper. Mix up the cinnamon-sugar topping in a shallow tray to roll dough balls in.
- Use a spoon or scoop, separate the dough into one tablespoon balls. Roll these up and roll them in the cinnamon-sugar topping to coat.
- Place each dough ball on your baking sheet and press with a spoon or other flat-ish object to flatten them out. They'll puff up during baking.
- Bake each batch for about 12 minutes. When done, let the cookies cool for about 10 minutes before moving to a cooling rack to finish cooling.