Apple Butter Snickerdoodles
These snickerdoodle cookies have a hint of apple butter for a different take on the classic favorite. Give them a try with Bob’s Market Apple Butter!
Ingredients
2 ¾ cups all-purpose flour
½ teaspoon cream of tartar
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 ¾ cups white sugar, divided
½ cup unsalted butter, softened
1 large egg, at room temperature
½ teaspoon vanilla extract
¾ cup apple butter
2 tablespoons ground cinnamon
Directions
Step 1
Whisk together flour, cream of tartar, baking soda, salt, 1/4 teaspoon cinnamon, and nutmeg in a medium bowl until combined.
Step 2
Mix together butter and 1 1/2 cups sugar in a large bowl until thoroughly combined. Stir in egg and vanilla until incorporated. Add apple butter and mix until combined. Pour in 1/2 of the dry ingredients and mix until just combined. Add remaining dry ingredients and mix just until no dry clumps of flour remain. Cover bowl and refrigerate for at least 2 hours, or up to 24 hours.
Step 3
Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
Step 4
Mix together remaining 1/4 cup sugar and 2 tablespoons cinnamon in a shallow bowl or pie pan. Drop tablespoon-sized pieces of dough into the cinnamon-sugar mixture and roll into balls, coating well. Place 1 inch apart on the prepared baking sheets.
Step 5
Bake in the preheated oven until edges are just set, about 10 minutes. Allow cookies to cool on baking sheets for 5 minutes before removing to a wire rack to cool completely.