These snickerdoodle cookies have a hint of apple butter for a different take on the classic favorite.
Ingredients
- ¾ cups all-purpose flour: 2 piece
- cream of tartar: 0.5 tsp
- baking soda: 0.5 tsp
- salt: 0.5 tsp
- ground cinnamon: 0.25 tsp
- ground nutmeg: 0.25 tsp
- ¾ cups white sugar: 1 piece (divided)
- unsalted butter: 0.5 cup (softened)
- egg, at room temperature: 1 piece
- vanilla extract: 0.5 tsp
- apple butter: 0.75 cup
- ground cinnamon: 2 Tbsp
Metric Conversion
Stages of cooking
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Whisk together flour, cream of tartar, baking soda, salt, 1/4 teaspoon cinnamon, and nutmeg in a medium bowl until combined.
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Mix together butter and 1 1/2 cups sugar in a large bowl until thoroughly combined. Stir in egg and vanilla until incorporated. Add apple butter and mix until combined. Pour in 1/2 of the dry ingredients and mix until just combined. Add remaining dry ingredients and mix just until no dry clumps of flour remain. Cover bowl and refrigerate for at least 2 hours, or up to 24 hours.
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Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
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Mix together remaining 1/4 cup sugar and 2 tablespoons cinnamon in a shallow bowl or pie pan. Drop tablespoon-sized pieces of dough into the cinnamon-sugar mixture and roll into balls, coating well. Place 1 inch apart on the prepared baking sheets.
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Bake in the preheated oven until edges are just set, about 10 minutes. Allow cookies to cool on baking sheets for 5 minutes before removing to a wire rack to cool completely.
