Description
These snickerdoodles balance chewy dough with a crisp cinnamon-sugar crust, while ribbons of apple butter bring a subtle fruit sweetness and warm spice to every bite.
Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsalted butter melted
- 1 cup granulated sugar
- 1/2 cup brown sugar packed
- 1 large egg
- 2 teaspoons vanilla extract
- 1/2 cup apple butter
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl whisk together flour, cream of tartar, baking soda, salt, ground cinnamon, and ground nutmeg.
- In a large bowl beat melted butter with granulated sugar and brown sugar until smooth.
- Add egg, vanilla extract, and apple butter to the sugar mixture and beat until fully combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- In a small bowl combine 1/4 cup granulated sugar and 2 teaspoons ground cinnamon for the coating.
- Scoop dough into 1-inch balls, roll each ball in the cinnamon sugar coating, and place 2 inches apart on prepared baking sheets.
- Bake for 10 to 12 minutes or until the edges are set and the centers look slightly underbaked.
- Let cookies rest on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
Notes
- Dough can be chilled for up to 2 days for deeper flavor.
- Cookies keep in an airtight container at room temperature for up to 5 days.
- For extra spice, add a pinch of ground ginger or allspice to the coating.
- Use fresh cream of tartar for the best chewy texture.