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Apple Butter Snickerdoodle Cookies

Soft, chewy snickerdoodles infused with spiced apple butter and rolled in cinnamon sugar for the ultimate fall cookie treat.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

  • 2.75 cups all-purpose flour
  • 1.5 tsp cream of tartar
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp cinnamon
  • 0.5 cup unsalted butter softened
  • 0.5 cup apple butter
  • 1.25 cups granulated sugar divided
  • 0.25 cup brown sugar
  • 2 eggs large
  • 1 tsp vanilla extract
  • 2 tsp cinnamon for rolling

Equipment

  • Mixing bowls
  • Electric mixer
  • Baking sheets
  • Parchment paper
  • Wire racks

Method
 

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Whisk together flour, cream of tartar, baking soda, salt, and cinnamon in a medium bowl.
  3. Cream butter, apple butter, 1 cup granulated sugar, and brown sugar until fluffy.
  4. Mix in eggs and vanilla extract until combined.
  5. Gradually add dry mixture into wet mixture until dough forms.
  6. Mix remaining 1/4 cup sugar with 2 tsp cinnamon in a small bowl.
  7. Roll dough into balls and coat each with cinnamon sugar.
  8. Bake 10–12 minutes until edges are set but centers remain soft.
  9. Cool for 2 minutes on baking sheet, then transfer to wire racks.

Notes

Store in an airtight container at room temperature for up to 5 days or freeze for up to 2 months.