Apple Butter Snickerdoodles

Time :2 30

Yield :23 servings

Recipe Background

Snickerdoodles are already a cinnamon-flavored fall favorite, but Apple Butter Snickerdoodles are autumn-tasting overachievers! With the deep apple flavor of apple butter mixed in, these cookies taste like apple pie in all their buttery, fruity, and warm goodness. These tasty treats don't just melt in your mouth with every fluffy bite; they warm your heart!

Ingredients

2 3/4 cups all-purpose flour
1/2 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 tablespoons plus 1/4 teaspoon ground cinnamon divided
1 3/4 cups white sugar divided
1/2 cup unsalted butter softened
1 large egg room temperature
1/2 teaspoon vanilla extract
3/4 cup apple butter

Directions

Whisk the flour, the cream of tartar, the baking soda, the salt, the nutmeg, and 1/4 teaspoon of the cinnamon together in a medium bowl until combined. Set dry ingredient mixture aside.
In a separate large bowl, mix 1 1/2 cups of the white sugar with the butter until thoroughly combined.
Stir in the vanilla and the egg, mixing well.
Add the apple butter and stir until well incorporated.
Pour in 1/2 of the dry ingredient mixture, stirring until just combined.
Add in the remaining dry ingredients and mix until there are no clumps left.
Cover the bowl and refrigerate for 2 hours and up to 24 hours. The longer you let the dough chill, the richer the flavor will be.
Preheat the oven to 375 degrees F.
Line two baking sheets with parchment paper.
Combine the remaining the cinnamon and the remaining sugar in a shallow bowl or pie pan.
Place tablespoon-sized pieces of dough into the cinnamon-sugar mixture and roll, fully coating them and rolling them into balls.
Set the balls 1 inch apart on the prepared baking sheets.
Bake for 10 minutes, until the edges are just set.
Let the cookies cool on the baking sheets for 5 minutes, then remove and place on a wire rack to fully cool.
Serve!