Apple Butter Snickerdoodles
These cookies were SO good! I loved how soft and puffy they were, with that crackly crunchy sweet topping. I used some homemade apple butter in these and they were a lovely and perfect fall treat.
I still have about 1/2 cup of the apple butter - one of the many, many tasty apple treats I made with tons of apples we picked up in Ellijay during our apple picking adventures last month. I love fall baking season, and getting to try new recipes and treats out. The list of apple goodies I haven't yet made is still super long - so I've already got a head start on my list for next year!!
If you love snickerdoodles definitely give this version a try - they disappeared VERY fast at my house - I took them with me on a weekend trip and shared them around and they didn't last long at all. So tender, lightly spiced, with a lovely hint of the apple butter. Definitely chill them REALLY well before rolling and baking so they don't spread too much - the dough is very soft!
Apple Butter Snickerdoodles from Crazy for Crust
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cream of tartar
1/2 teaspoon salt
3/4 cup unsalted butter softened
1 1/4 cups granulated sugar
2 large eggs
1 tablespoon vanilla extract
1/2 cup Apple Butter
1/2 teaspoon cinnamon
1/3 cup granulated sugar
1 teaspoon cinnamon
- Combine dry ingredients in a medium mixing bowl: flour, baking powder, cream of tartar, and salt. Whisk to combine and set aside.
- In the bowl of a stand mixer, whip the softened butter with the sugar until well blended and creamy (a couple minutes). One at a time, add the eggs in until well blended. Add in remaining ingredients: vanilla, apple butter, and cinnamon. Blend again.
- Slowly add in the dry ingredients, just until combined. Place cookie dough in a Tupperware, or cover bowl with saran wrap, and chill in the refrigerator for at least a couple hours before continuing (the dough is very soft and will spread during baking quite a bit if not chilled first).
- Combine the topping ingredients in a small bowl.
- Pre-heat oven to 350 degrees; line a baking sheet with a silpat. Roll out 12 walnut sized balls, coat in the topping mixture (generously) and line on prepared baking sheet. (Return unused dough to refrigerator between batches).
- Bake for 11-14 minutes, depending on how "done" you like your cookies (12 minutes was about perfect for my taste).
- Cool on baking sheet for a few minutes before moving to a cooling rack.
- Continue until all dough has been used.
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