Description
Soft, thick Apple Butter Snickerdoodles made with spiced apple butter, rolled in cinnamon sugar, and finished with a smooth apple butter glaze.
Ingredients
Scale
- 2 cups all-purpose flour
- 2/3 cup cake flour
- 1 1/2 teaspoons cream of tartar
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground nutmeg
- 12 tablespoons unsalted butter, cold and cut into cubes
- 1 1/4 cups dark brown sugar, packed
- 1/3 cup apple butter
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, melted
- 1 cup powdered sugar
- 2 tablespoons apple butter
- 1/2 teaspoon vanilla extract
- 1 pinch salt
- 1 to 2 teaspoons milk, if needed
Instructions
- Line two baking sheets with parchment paper or silicone baking mats.
- Whisk the all-purpose flour, cake flour, cream of tartar, cinnamon, salt, baking soda, baking powder, and nutmeg together in a large bowl.
- Beat the cold cubed butter and dark brown sugar with a stand mixer for 3 to 4 minutes, starting on low speed and increasing to medium.
- Add 1/3 cup apple butter and mix until combined.
- Add the egg yolk and 2 teaspoons vanilla extract, then mix until smooth.
- Gradually add the dry ingredients and mix only until no dry flour remains.
- Scoop the dough into 2-tablespoon portions and chill for 30 minutes to 1 hour, or up to overnight.
- Stir the granulated sugar and cinnamon together in a shallow bowl.
- Preheat the oven to 350°F.
- Roll each chilled dough ball in the cinnamon-sugar mixture and arrange the portions on the prepared baking sheets.
- Bake for 10 to 11 minutes, until the cookies look puffy and soft in the centers.
- Cool the cookies on the baking sheet for 10 minutes, then move them to a wire rack.
- Whisk the melted butter, powdered sugar, 2 tablespoons apple butter, 1/2 teaspoon vanilla, and salt until smooth.
- Add milk a few drops at a time if the glaze needs thinning.
- Drizzle the glaze over the cooled cookies and sprinkle with leftover cinnamon sugar if desired.
Notes
- Do not omit the cream of tartar because it gives the cookies their classic snickerdoodle flavor and texture.
- Measure the flour carefully and avoid overmixing the dough.
- Use thick apple butter rather than applesauce.
- Chill the shaped dough before baking so the cookies remain thick.
- Store cooled cookies in an airtight container for up to 4 days.
- Freeze baked and cooled cookies for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 199
- Sugar: 16
- Sodium: 209
- Fat: 8
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 1
- Carbohydrates: 29
- Fiber: 1
- Protein: 2
- Cholesterol: 36