Apple Butter Snickerdoodles

Does anyone else need a cookie this week?

I feel like a broken record, but MAN, this season of our lives is busy. When I quit my job last year, I was not anticipating being even BUSIER than I was when I was working part time, being home with my kids part time, and blogging on the side.

But 2020 has thrown us all for a loop, hasn’t it?

I am juggling this blog (which, quite frankly, has taken a backseat to other things out of pure necessity), a full-fledged photography business that has taken off like nothing I could have ever imagined (it’s a good thing but an overwhelming one!), being a full-time SAHM to my two kids, homeschooling one of them, and also attempting to stay active and healthy. Whew.

Let’s not even get into the other mundane things of everyday life like all the other regular cooking, cleaning, and laundry. Oy.

It’s all good stuff (and I know I am so fortunate to have these “problems”), but it can be A LOT. And so! I need a cookie. Or three.

These apple butter snickerdoodles are just the thing! Spiced, sweet, and chewy – just how I like my snickerdoodles to be. Plus, the apple butter gives these the most delish and subtle apple flavor.

Now, these cookies taste VERY close to the original – just with a hint of apple and spice thrown in.

They key to getting the right texture with these snickerdoodles is to melt the butter, use lots of dark brown sugar (the extra molasses gives them that signature snickerdoodle chew), and to not skimp on the cinnamon sugar coating. The melted butter lends itself to a denser, chewier texture and the dark brown sugar adds to that while also bringing in its caramely goodness. The cinnamon sugar on the outside gives that signature snickerdoodle experience and taste.

We’re also going to use the infamous “slam your cookie sheet down on your counter a few times” method. Haven’t heard of it? Well, it’s a popular way to ensure that your cookies are chewy and dense. Rapping your hot cookie sheet on the counter is a great way to release any excess air from your freshly baked cookies. I do it a few times just before they’re done baking and then put them back in the oven to finish baking. It takes the puff out of your cookie. 

You can use any apple butter here. If you make your own, this is a great way to use some of it! I like American Spoon apple butter and buy it every year when it comes in stock this time of year. I stock up on a few jars. There is nothing better spread on a piece of warm toast on a chilly morning.

Or nothing better to add to your snickerdoodles! Except maybe bourbon. A bourbon snickerdoodle would definitely do the trick right now.

I’ll take three!

Apple Butter Snickerdoodles

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• Author: Molly
• Total Time: 40 minutes
• Yield: 2 dozen cookies 1x

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Description

These Apple Butter Snickerdoodles are a chewy, spiced, and sweet sensation! They’re flavored with lots of brown sugar, spices, and apple butter. Using melted butter and dark brown sugar gives these a signature snickerdoodle chew with a flavor that has been kicked up a notch or three!

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Ingredients

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For the Cookies:

• 2 sticks unsalted butter
• ¾ cup dark brown sugar
• ¼ cup granulated sugar
• ⅓ cup apple butter (homemade or store bought)
• 1 egg, at room temperature
• 2 teaspoons vanilla bean paste (or extract)
• 2¼ cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• 1 teaspoon fine salt

For Coating the Cookies:

• 1 cup granulated sugar
• 1 tablespoon cinnamon

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Instructions

For the Cookies:

1. Melt the butter in a saucepan. Remove from heat and allow to cool slightly.
2. To the bowl of a stand mixer (alternatively, you can mix by hand or with a hand mixer), pour in the slightly cooled melted butter. Add in the sugars and mix until combined. The mixture will resemble wet sand.
3. Scrape down the sides of the bowl and add in the apple butter, egg, and vanilla. Beat well to combine.
4. In another bowl, whisk together the flour, cream of tartar, baking soda, spices, and salt.
5. Gradually add the dry ingredients to the wet, mixing well after each addition but being careful to not overmix the dough.
6. Place the dough in the fridge to chill for 15 minutes (this will make it easier to roll into balls). Meanwhile, preheat the oven to 375°F and line a couple baking sheets with parchment paper.

For Coating and Baking the Cookies:

1. Mix together the cinnamon sugar coating by combining the sugar and cinnamon together in a shallow bowl.
2. Remove the dough from the fridge and scoop into 1.5-tablespoon balls, rolling them smooth with your hands. Drop the balls into the cinnamon sugar and turn them to evenly coat.
3. Place the cookie balls on the prepared baking sheets and bake for 8 minutes.
4. Remove the pans from the oven and tap the pans on the counter top a few times to help the cookies slightly flatten and release excess air (don’t be scared! Really hit them on the counter – it makes a huge difference in the resulting “chew” of the cookie). Return the pans to the oven and bake for another 2-3 minutes or until the cookies are golden and set.
5. Cool on the baking sheets for 10 minutes and then transfer to a cooling rack to continue cooling. Continue with remaining cookie dough.
6. These cookies will keep at room temperature in an airtight container for up to a week. 

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: desserts