Description
Soft and chewy snickerdoodles infused with apple butter and rolled in cinnamon sugar for the perfect fall cookie treat.
Ingredients
Scale
- 2 ¾ cups all-purpose flour
- 1 tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp salt
- 1 cup unsalted butter (softened)
- ¾ cup granulated sugar
- ¾ cup brown sugar (packed)
- ½ cup apple butter
- 2 large eggs
- 2 tsp vanilla extract
- 3 tbsp sugar + 1 tbsp cinnamon (for coating)
Instructions
- Preheat and Prep: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking soda, cinnamon, and salt until well combined.
- Cream Butter and Sugars: In another bowl, cream softened butter with granulated and brown sugars until light and fluffy (3-4 minutes).
- Add Wet Ingredients: Beat in eggs one at a time, followed by vanilla extract and apple butter until well combined.
- Combine Mixtures: Gradually add dry ingredients to wet mixture until just combined. Do not overmix.
- Shape and Roll: Scoop tablespoon-sized dough portions, roll in cinnamon sugar mixture, and place on lined baking sheets.
- Bake: Bake for 10-12 minutes or until edges are golden. Centers should remain soft.
- Cool: Allow cooling slightly before transferring to wire racks for complete cooling.
Notes
- Use quality apple butter for best flavor – homemade or premium brands work best
- Don’t overbake – cookies continue cooking on hot pan after removal
- Chill dough for 30 minutes if too sticky to handle comfortably
- Space cookies 2 inches apart as they spread during baking
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 185 calories
- Sugar: 15g
- Sodium: 125mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: apple butter snickerdoodles, fall cookies, cinnamon sugar cookies, soft cookies, apple recipes