Who doesn’t enjoy a classic snickerdoodle cookie? So how about a classic cookie with a twist?!

I was gifted a giant jar of apple butter from my brother and so began my journey of pursuing Pinterest for apple butter baking recipes. (I will use any excuse to get on Pinterest.) I found a recipe I liked and decided to try with, of course, some of my own adjustments.

These little apple butter snickerdoodle cookies turned out wonderful! The apple butter taste is very low-key, and used for more of a textural element than flavor. I purposely unbaked them, so they are a bit gooey and moist. If you love cookie dough (and who doesn’t?!) you’ll want to slightly under-bake your cookies too. YUM YUM YUM!!!

Apple Butter Snickerdoodle Cookies (bakes about 28 cookies with a small, 2 Tbs. cookie scoop)

Ingredients

• 3 c. all-purpose flour
• 2 tsp. baking powder
• 1/4 tsp. salt
• 3/4 c. butter, softened
• 1 1/4 c. sugar plus 1/3 c. later for coating
• 2 large eggs
• 1 Tbs. vanilla extract
• 1/2 c. apple butter
• 1/2 tsp. cinnamon plus 1 tsp. later for coating

Instructions

• Preheat oven to 350 degrees and line cookie sheets with parchment paper.
• Whisk flour, baking powder and salt in a bowl and set aside.
• Cream butter and 1 1/4 cups sugar in a mixer until fluffy. Mix in eggs, vanilla, 1/2 tsp. cinnamon and apple butter.
• Beat until just mixed. Add in flour mixture and combine.
• Chill dough before baking. (I chilled mine over night. It is a very sticky dough, so this is essential! Also, if the dough is not chilled it has a tendency to spread out in the baking process.)
• Combine 1 tsp. cinnamon and 1/3 cup sugar in a small bowl.
• Using a small cookie scoop, create small balls of cookie dough and roll them in the cinnamon sugar.
• Place on cookie sheet, re-chilling dough in the refrigerator while waiting for each tray to bake.
• Bake for 12 minutes. (I like mine a bit gooey and underdone. Bake them for around 13-14 minutes for well-done.) Cool slightly before removing from cookie sheets.
• Serve and eat! A cup of coffee goes great with this fall cookie! 🙂