Description
Homemade apple butter snickerdoodles bring warmth from grandmother’s kitchen, blending cinnamon-spiced comfort with sweet nostalgia. Crisp edges and chewy centers invite bakers to savor autumn’s delightful cookie magic.
Ingredients
Scale
Primary Ingredients:
- 2 cups all-purpose flour
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- ⅓ cup apple butter
Binding and Flavoring Ingredients:
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- 1 teaspoon cream of tartar
- ½ teaspoon salt
Coating Ingredients:
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Instructions
- Prepare the cookie base by vigorously blending softened butter with granulated and brown sugars until the mixture transforms into a light, airy consistency. Incorporate apple butter, egg, and vanilla extract, stirring until the mixture achieves a silky smooth texture.
- In a separate vessel, thoroughly combine flour, baking soda, cream of tartar, salt, ground cinnamon, and nutmeg using a whisk to ensure even distribution of dry ingredients.
- Gently fold the dry ingredient mixture into the wet ingredients, stirring minimally to prevent overworking the dough. Mix until ingredients are just integrated, maintaining a tender cookie texture.
- Wrap the dough completely and refrigerate for 45 minutes, allowing flavors to meld and preventing excessive spreading during baking.
- Heat the oven to 350F (175C) and line baking sheets with parchment paper. Create a coating mixture by blending cinnamon and sugar in a shallow dish.
- Extract chilled dough and form uniform spheres approximately 1½ inches in diameter. Generously roll each dough ball in the cinnamon-sugar blend, ensuring complete coverage.
- Arrange coated dough balls on prepared baking sheets, spacing them adequately to prevent merging during baking. Position balls two inches apart for optimal cookie development.
- Bake for 11-13 minutes, watching for slightly golden edges and centers that appear softly set. Cookies will continue firming as they cool.
- Allow cookies to rest on the baking sheet for 4-5 minutes to stabilize, then carefully transfer to a wire cooling rack to complete the cooling process.
Notes
- Chill the dough thoroughly to prevent spreading and ensure thick, chewy cookies with a perfect texture.
- Swap out ingredients for dietary needs like using gluten-free flour or plant-based butter for alternative versions.
- Use freshly ground spices to enhance the warm, aromatic flavor profile of these apple butter snickerdoodles.
- Allow cookies to rest on the baking sheet for a few minutes to help them set and maintain their soft, tender center.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 136
- Sugar: 7 g
- Sodium: 64 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0.5 g
- Protein: 1.5 g
- Cholesterol: 15 mg