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)
- 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
- 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! 🙂