Apple Butter Snickerdoodles – Boonville Daily News


2 ¾ cups all-purpose flour

½ teaspoon cream of tartar

½ teaspoon baking soda

½ teaspoon of salt

¼ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

1 ¾ cups sugar, divided

½ cup unsalted butter, softened

1 large egg, room temperature

½ teaspoon vanilla extract

¾ cup apple butter

2 tablespoons ground cinnamon


Whisk together flour, cream of tartar, baking soda, salt, ¼ tsp cinnamon, and nutmeg in medium bowl until combined.

Combine butter and 1 ½ cups sugar in a large bowl. Stir in egg and vanilla until blended. Add the apple butter and mix until smooth. Pour in half of the dry ingredients and mix until just combined. Add the rest of the dry ingredients and mix until no more dry flour lumps remain.

Cover and refrigerate for at least 2 hours, or up to 24 hours.

Preheat the oven to 375 degrees. Line 2 baking sheets with parchment paper.

Mix the remaining ¼ cup sugar and 2 tablespoons cinnamon in a shallow bowl. Drop tablespoon-sized pieces of dough into the cinnamon-sugar mixture and coat well. Place 1 inch apart on prepared baking sheets.

Bake in the preheated oven for about 10 minutes. Let the cookies cool on the baking sheets for 5 minutes before removing them to a wire rack to cool completely.


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