Apple Butter Snickerdoodles
Apple Butter Snickerdoodles are a delectable twist on the classic cookie, combining the rich flavors of apple butter with warm spices and a sugary cinnamon coating. These soft, pillowy cookies evoke cozy autumn vibes and are perfect for sharing during family gatherings or enjoying solo with a cup of tea. With their irresistible aroma and flavor, they promise to be a favorite treat that will have everyone coming back for more.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 1 cup apple butter
- 1 large egg
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp ground cinnamon (plus extra for rolling)
- 1/2 tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy (about 3 minutes).
- Mix in apple butter and egg until well combined.
- In another bowl, whisk together flour, baking soda, cinnamon, and salt. Gradually add this dry mixture to the wet ingredients until just combined.
- Roll tablespoon-sized balls of dough in a mix of granulated sugar and cinnamon before placing them on prepared baking sheets.
- Bake for 10–12 minutes until edges are lightly golden but centers remain soft. Cool on baking sheets for five minutes before transferring to wire racks.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 140
- Sugar: 10g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 20mg
Keywords: For added texture, consider mixing in chopped pecans or walnuts. Swap apple butter with pumpkin puree for a seasonal variation. Always use room temperature ingredients for better mixing.