Apple Butter Snickerdoodles
User Reviews
4.8
123 reviews
Excellent
Apple Butter Snickerdoodles
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Apple Butter meets snickerdoodle cookies and my heart has never been happier! Made with apple butter, rolled in cinnamon and sugar, and finished with an apple butter glaze. It's a hug in cookie form; soft, pillowy, thick cookie deliciousness!
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Ingredients
- 2 cups all purpose flour
- 2/3 cup cake flour
- 1 1/2 tsp. cream of tartar
- 1 1/2 tsp. cinnamon
- 1 tsp. salt
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. nutmeg
- 12 Tbsp. unsalted butter, cold, cut into cubes
- 1 1/4 cup dark brown sugar, packed
- 1/3 cup apple butter (I used store-bought)
- 1 large egg yolk
- 2 tsp. vanilla extract
Cinnamon/Sugar topping
- 2 Tbsp. sugar
- 1 tsp. cinnamon
Glaze
- 2 Tbsp. unsalted butter, melted
- 1 cup powdered sugar
- 2 Tbsp. apple butter
- 1/2 tsp. vanilla extract
- pinch of salt
- splash of milk to thin out, if needed
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Instructions
- Line 2 baking sheets with parchment paper or silicone baking mats and set aside.
- Whisk together the all-purpose flour, cake flour, cream of tartar, cinnamon, salt, baking soda, baking powder, and nutmeg together in a large bowl. Set aside.
- Cream together the butter and brown sugar using a stand mixer fitted with the paddle attachment, ~3-4 minutes. Start off on low speed, then you can increase the speed to medium once the butter is incorporated into the sugar.
- Add in apple butter and combine.
- Then add the egg yolk and vanilla until combined.
- Add in dry ingredients, gradually until ingredients are incorporated. (Do not over mix).
- Using a 2 Tbsp. cookie scoop, scoop the dough and drop onto a plate or baking sheet (be sure there is room in the fridge if using a baking sheet). Chill the scooped dough balls for 30 minutes – 1 hour or up to overnight.
- Mix the granulated sugar and cinnamon in a small dish.
- Preheat the oven to 350°F. Drop the chilled cookie dough balls in the cinnamon sugar mixture, tossing to coat all sides. Place on the prepared baking sheet.
- Bake for 10-11 minutes. Cookies will be very soft and puffy at first, allow to cool on the pan for an additional 10 minutes, then move to a cooling rack to cool completely.
- Once cooled, make the glaze. Add the melted butter to a medium bowl and whisk in the remaining glaze ingredients until smooth, adding a splash of milk if needed to thin it out.
- Drizzle over cookies, add a sprinkle of any leftover cinnamon sugar on top of the glaze if desired, and enjoy!
Notes
- Don't skip out on the cream of tartar, it's what sets these cookies apart from basic sugar cookies.
- Be careful not to over mix the dry ingredients. Mix just until dry ingredients are combined, over mixing can cause the cookies to collapse in the center.
- Freeze baked and cooled cookies for up to 3 months.
Nutrition Information
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Serving
1cookie
Calories
199kcal
(10%)
Carbohydrates
29g
(10%)
Protein
2g
(4%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
36mg
(12%)
Sodium
209mg
(9%)
Potassium
88mg
(3%)
Fiber
1g
(4%)
Sugar
16g
(32%)
Vitamin A
261IU
(5%)
Vitamin C
1mg
(1%)
Calcium
17mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20cookies
Amount Per Serving
Calories 199 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 199kcal | 10% |
| Carbohydrates | 29g | 10% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 36mg | 12% |
| Sodium | 209mg | 9% |
| Potassium | 88mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 261IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
123 reviews
Excellent
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