Apple Butter Snickerdoodles

By cecelia26_

Ingredients

• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/8 teaspoon salt
• 3/4 cup butter, softened
• 1 1/4 cup granulated sugar + 1/3 cup, divided
• 2 large eggs
• 1 tablespoon vanilla extract
• 1/2 cup Musselman’s Apple Butter
• 1/2 teaspoon cinnamon + 1 teaspoon, divided

Details

Servings 28
Adapted from crazyforcrust.com

Preparation

Step 1

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.