Apple Butter Snickerdoodles

These Apple Butter Snickerdoodles are an easy snickerdoodle recipe made with apple butter and a warm cinnamon sugar coating. These snickerdoodles soft and chewy with a hint of apple, they’re the perfect fall cookie recipe.

Ingredients:
3 cups (372g) all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
¾ cup (170g) unsalted butter softened
1¼ cups (250g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup Apple Butter
½ tsp cinnamon

For the topping:
⅓ cup (67g) granulated sugar
1 teaspoon cinnamon

Instructions:
Whisk flour, baking powder, and salt in a medium bowl. Set aside. Cream butter and 1¼ cups sugar in a mixer until fluffy. Mix in eggs, vanilla, ½ teaspoon cinnamon, and apple butter. Beat just until mixed. Add in flour mixture and mix until just blended together. Chill your dough at least 2 hours. This dough must be cold before baking. Because of all the butter and apple butter, the cookies will spread quite a bit if you skip the chilling! Preheat oven to 350°F. Line cookie sheets with parchment or a silpat baking mat. Place 1 teaspoon cinnamon and ⅓ cup sugar in a small bowl. Scoop balls of cookie dough (mine were done using a 1 or 2 tablespoon cookie scoop) and roll them in the cinnamon sugar. Place on your cookie sheet. I recommend only scooping 2 cookie sheets at a time, then re-chill the dough for while those two trays bake. Bake cookies for 11-15 minutes or until they’re no longer glossy and light golden around the edges. Cool at least 10 minutes before removing from cookie sheets.

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