Are you searching for the perfect cookie for fall (if you aren’t, you should be)? You can stop your search now, I found just the right recipe! Apple Butter Snickerdoodles are soft, full of cinnamon spice, and filled with the flavor of apples. These little cookies have received rave reviews! What more could a cookie-lover want?
Apple Butter Snickerdoodles Printer-Friendly Recipe
From: Crazy for Crust
Makes: 28 Cookies
3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup butter, softened
1 1/4 cup granulated sugar + 1/3 cup, divided
2 large eggs
1 tablespoon vanilla extract
1/2 cup Apple Butter
1/2 teaspoon cinnamon + 1 teaspoon, divided
In a medium bowl, whisk together the flour, baking powder, and salt. In a mixing bowl, cream together the butter and 1 1/4 cups sugar until light and fluffy. Beat in the eggs, vanilla, 1/2 teaspoon cinnamon, and apple butter. Slowly add the flour mixture and mix until just combined. Chill the dough for at least 4 hours to ensure that the cookies do not spread during the baking process.
Prepare cookie sheets with parchment paper or silicon baking mats and preheat the oven to 350 degrees. Mix together 1 teaspoon of cinnamon and 1/3 cup sugar in a small bowl. Form the cookies into about 2-inch sized balls and roll them in the cinnamon and sugar mixture. Work fast so the dough stays chilled, I did one cookie sheet at a time. While one batch of cookies was baking, I prepared the next cookie sheet and placed them in the fridge to chill while waiting for the first batch to finish baking. Bake the cookies for 11-14 minutes, depending on the level of doneness you prefer. I like mine fully baked, so I let them go the full 14 minutes. Let the cookies cool for a few minutes on the baking sheets before moving them to wire cooling racks. Sprinkle with any cinnamon and sugar that you have left. Enjoy!