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Ingredients
- 1/4 cup unsalted butter, room temperature
- 1/2 cup apple butter
- 1 cup Imperial Sugar Extra Fine Granulated Sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 3/4 cups all-purpose flour*
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 cup Cinnamon Sugar
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Directions
- Cream butter, apple butter, and sugar on low speed until mostly incorporated. Increase speed to medium-high and beat for 1-2 minutes. Scrape down sides of bowl at least once during creaming.
- Mix in egg and vanilla. Mix just until well combined.
- In a medium bowl, combine cinnamon, flour, baking soda, and cream of tartar.
- Slowly add dry ingredients to butter mixture. Mix until dough forms.
- Place into a refrigerator and chill for 2 hours.
- Preheat oven to 375°F.
- Use a tablespoon-sized cookie scoop to portion out cookies. Roll dough into a ball and roll each ball in cinnamon sugar.
- Place cookies onto an ungreased baking sheet.
- Bake 13-15 minutes. Move baked cookies to wire rack to cool.
Imperial Sugar Insight
Recipe developed for Imperial Sugar by Angie Barrett @BigBearsWife.
I like them I didn’t expect it to be sticky but I have another cookie that is the same way the smell will give you the fall.
Nina
I made these today and while the flavor was good the batter was to thin for cookies! I ended up making them brownie style. It worked out ok, but don’t expect to get cookies! Very thin batter.
Awesome!!!!!!!
Now I can snickerdoodle my way from September thru Christmas!! From Apple Butter Cookies To Egg Nogg Snickerdoodles!!!
I made these cookies in November. I changed it up just a bit. I LOVE cinnamon, but all we could tastes was cinnamon. So when I made these the second time , I omitted the cinnamon in the cookie dough, added about a tablespoon more of apple butter and about 1/4 cup more flour. This way we could really taste the apple butter. These are a keeper !