Apple Butter Snickerdoodles

Apple Butter Snickerdoodles

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  • Prep Time


  • Total Time


  • Servings



  • 3

    cups all-purpose flour

  • 2

    teaspoons baking powder

  • teaspoon salt

  • ¾

    cup butter, softened

  • cup granulated sugar + ⅓ cup, divided

  • 2

    large eggs

  • 1

    tablespoon vanilla extract

  • ½

    cup Musselman’s Apple Butter

  • ½

    teaspoon cinnamon + 1 teaspoon, divided


1.Whisk flour, baking powder, and salt in a medium bowl. Set aside. 2.Cream butter and 1 1/4 cups sugar in a mixer until fluffy. Mix in eggs, vanilla, 1/2 teaspoon cinnamon, and apple butter. Beat just until mixed. Chill your dough at least 4 hours. 3.This dough MUST be cold before baking. Because of all the butter and apple butter, the cookies will spread quite a bit if you skip the chilling! 4.Preheat oven to 350F. Line cookie sheets with parchment or a silpat baking mat. 5.Place 1 teaspoon cinnamon and 1/3 cup sugar in a small bowl. 6.Scoop balls of cookie dough (mine were done using a 2 tablespoon cookie scoop) and roll them in the cinnamon sugar. Place on your cookie sheet. I recommend only scooping 2 cookie sheets at a time, then re-chill the dough for while those two trays bake. 7.Bake cookies for 11-12 minutes for slightly underdone, 13-14 minutes for fully done. Cool slightly before removing from cookie sheets.


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