Apple Butter Snickerdoodle Cookies
Want to make the most unique snickerdoodles around? These Apple Butter Snickerdoodles are bursting with warming fall spices and taste incredible! Learn how to make this chewy snickerdoodle recipe — they’re perfect for sharing this time of year!
Servings 20 (1.5T) cookies
Calories 144kcal
Ingredients
Apple Pie Spice Mix (Makes about 4 teaspoons)
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cardamom
- 1/8 teaspoon ground star anise
Apple Butter Snickerdoodles
- 1 ¾ cups all-purpose flour 210g
- 1 teaspoon cream of tartar 6g
- ½ teaspoon baking soda 4g
- ¼ teaspoon kosher salt 1g
- ½ cup unsalted butter softened (113g)
- ½ cup granulated sugar 100g
- ½ cup brown sugar packed (120g)
- ⅓ cup apple butter 95g
- 1 teaspoon vanilla extract 5g
- 1 egg at room temperature
- 2 teaspoons apple pie spice recipe above
- 4 tablespoons granulated sugar 50g
Instructions
- Make the apple pie spice. Grind the spices, and mix in a small bowl. Set aside. This recipe makes about 4 teaspoons, which is more than the cookie recipe calls for, so you'll have extra for other baked goods!
Make and Chill the Cookie Dough
- Stir together the flour, cream of tartar, baking soda and kosher salt in a medium bowl. These are your dry ingredients. Set aside.
- Cream together the softened butter, ½ cup granulated sugar and the brown sugar with a hand mixer (or a stand mixer) in another large bowl until light and fluffy, about 2-3 minutes.
- Add the apple butter, egg and vanilla extract. Blend until combined, about 2 minutes.
- Sprinkle the dry ingredients into the wet ingredients, mixing until just combined.
- Cover the bowl with plastic wrap, and refrigerate for at least two hours. (This cookie dough will also chill wonderfully overnight in the fridge if you are able to make it early.)
Bake the Cookies
- Preheat the oven to 400°F. Line two large sheet pans with parchment paper or a nonstick baking mat. Set aside.
- Combine the remaining granulated sugar and the apple pie spice in a small bowl. Stir to combine.
- Scoop the cookie dough using a 1.5-tablespoon cookie scoop. Roll between your palms gently to round it out, then place into the sugar-apple pie spice mixture.
- Gently roll the cookie dough in the sugar-spice mixture until coated, then transfer to the prepared baking sheet. Give them about 2-3 inches of space between each because these cookies spread when they bake.
- Bake in the preheated oven for 10-12 minutes, or until golden brown and delicious. (If you’re making 1-tablespoon cookies, they’ll bake for closer to 8-9 minutes, to keep an eye on them.)
- Transfer to a wire rack, and let cool, then enjoy.
Notes
The recipe can be doubled for more cookies. You can also make 1T cookies, though this will change the bake time.
Store at room temperature for 3-4 days in an airtight cookie container. Do not store with other cookies because the strong spice mixture will creep into the other baked goods.
How to freeze the cookie dough: Freeze in rounds on a wax-paper lined cookie sheet. Transfer to a freezer bag once frozen solid. Roll the dough in the cinnamon-sugar mixture when ready to bake, and bake frozen for 11-12 minutes, or a little longer.
Nutrition
Serving: 1cookie | Calories: 144kcal | Carbohydrates: 24g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 63mg | Potassium: 58mg | Fiber: 1g | Sugar: 14g | Vitamin A: 156IU | Vitamin C: 0.1mg | Calcium: 14mg | Iron: 1mg
