Apple Butter Snickerdoodles
These Apple Butter Snickerdoodles blend the classic tang of cream of tartar cookies with a warm apple butter twist. After chilling, they bake up with golden edges, a tender center, and a crackled cinnamon-sugar exterior.
Ingredients
Dry Ingredients
- 2.75 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 0.5 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter softened
- 0.5 cup vegetable shortening
- 1.25 cups granulated sugar
- 0.5 cup apple butter
- 1 large egg
- 1 teaspoon vanilla extract
Cinnamon-Sugar Coating
- 0.5 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
Dry Ingredients
- Whisk together all-purpose flour, cream of tartar, baking soda, and salt until evenly combined.
Wet Ingredients
- In a stand mixer, beat softened butter, vegetable shortening, and granulated sugar on medium-high speed until light and fluffy, about 3 minutes. Add apple butter, egg, and vanilla extract; beat on medium until smooth.
Combine and Chill
- With the mixer on low, gradually add dry ingredients until just combined. Cover dough and chill for 30 minutes.
Cinnamon-Sugar Coating
- Mix granulated sugar and cinnamon in a small bowl. Scoop dough by tablespoon, roll into balls, and coat in the cinnamon-sugar mixture.
Baking
- Preheat oven to 350°F (177°C). Place coated dough balls 2 inches apart on parchment-lined sheets. Bake 9–10 minutes until edges are set and tops crack. Let rest 1 minute before transferring to a wire rack to cool completely.
Notes
After testing multiple chill times, I found a full 30-minute rest chilled the dough enough to prevent spreading and yielded those signature soft centers.
Cookies freeze well when laid flat on a sheet before bagging, which locks in the crackled top and cinnamon-sugar coating.
Nutrition
Serving: 1cookieCalories: 138kcalCarbohydrates: 17.9g
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