Snickerdoodles are already a cinnamon-flavored fall favorite, but Apple Butter Snickerdoodles are autumn-tasting overachievers! With the deep apple flavor of apple butter mixed in, these cookies taste like apple pie in all their buttery, fruity, and warm goodness. These tasty treats don't just melt in your mouth with every fluffy bite; they warm your heart!
Ingredients• 2 3/4 cups all-purpose flour • 1/2 teaspoon cream of tartar • 1/2 teaspoon baking soda • 1/2 teaspoon salt • 1/4 teaspoon ground nutmeg • 2 tablespoons plus 1/4 teaspoon ground cinnamon, divided • 1 3/4 cups white sugar, divided into 1 1/2 cups and 1/4 cup • 1/2 cup unsalted butter, softened • 1 large egg, at room temperature • 1/2 teaspoon vanilla extract • 3/4 cup apple butter
Whisk the flour, cream of tartar, baking soda, salt, nutmeg, and 1/4 teaspoon of the cinnamon together in a medium bowl until combined. Set aside.
In a separate large bowl, mix 1 1/2 cups of the white sugar with the butter until thoroughly combined.
Stir in the vanilla and egg, mixing well.
Add the apple butter and stir until well incorporated.
Pour in half of the previously prepared dry ingredient mixture, stirring until just combined.
Add in the remaining half of the dry ingredients and mix until there are no clumps of dry flour left.
Cover the bowl and then refrigerate for 2-24 hours to let the butter solidify and bestow a richer taste to the cookies. The longer you let the dough chill, the richer the flavor.
Preheat the oven to 375 degrees F.
Line 2 baking sheets with parchment paper.
Combine 2 tablespoons of the cinnamon and the remaining 1/4 cup sugar in a shallow bowl or pie pan.
Place tablespoon-sized pieces of dough into the cinnamon-sugar mixture and roll them, fully coating them and rolling them into balls.
Set the balls 1 inch apart from each other on the prepared baking sheets.
Bake in the preheated oven for 10 minutes, until the edges are just set.
Let the cookies cool on the baking sheets for 5 minutes, then remove and place onto a wire rack to fully cool.