Apple Butter Snickerdoodle Cookies
Soft, chewy snickerdoodles made with apple butter and apple pie spice, then rolled in cinnamon sugar.
Servings: 18 cookies
Calories: 215kcal
Cost: $4.41 or $0.25/cookie
Equipment
- 1 stand mixer
Ingredients
- 1 cup granulated sugar
- ½ cup brown sugar
- 10 tbsp unsalted butter room temperature
- ½ cup apple butter
- 1 large egg
- 1 ½ tsp vanilla extract
- 2 ¾ cup whole wheat pastry flour
- ½ tsp apple pie spice
- ½ tsp baking soda
- ½ tsp cream of tartar
- ½ tsp salt
Cinnamon Sugar:
- ¼ cup granulated sugar
- 1 tsp cinnamon
Instructions
- Add the white sugar, brown sugar, and room temperature butter to the bowl of a stand mixer fitted with the paddle attachment and cream the mixture for 2-3 minutes, until smooth.
- Add the apple butter, egg, and vanilla and beat again until well combined, scraping the sides of the bowl if needed.
- Add the dry ingredients and mix on low until the dough is combined and becomes one ball of dough.
- Cover the bowl and place in the fridge for 1 hour. Preheat oven to 350℉ and line a large baking sheet with parchment paper.
- Stir together the cinnamon and sugar in a shallow bowl and set aside.
- Divide the cookie dough into 18 equal balls (about 3 tbsp dough each), and roll in the cinnamon sugar mixture.
- Place the cookies on the prepared baking sheet in an even layer with at least 1 inch of space between each one, and bake in the preheated oven for 13-15 minutes, or until crackly on top and slightly browned.
- Allow the cookies to cool for 5 minutes on the baking sheet, then transfer to a cooling rack to cool completely. Store at room temperature in an airtight container for up to 3 days.
Video
Nutrition
Serving: 1cookie | Calories: 215kcal | Carbohydrates: 36g | Protein: 3g | Fat: 7g | Sodium: 111mg | Fiber: 2g
