Ingredients: sugar, apples, cinnamon, cloves

Apple Butter

  • Apple butter has a whole host of delicious uses from spreading it on pancakes a substitute for syrup to apple butter snickerdoodles. 


    Apple Butter Snickerdoodles 


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



    • Preheat oven to 350F
    • Whisk flour, baking powder, and salt in a medium bowl. Set aside.
    • 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.
    • Add in flour mixture and mix until just blended together. Chill your dough at least 4 hours. (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)
    • Line cookie sheets with parchment or a silpat baking mat.
    • Place 1 teaspoon cinnamon and 1/3 cup sugar in a small bowl.
    • 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.
    • Bake cookies for 11-12 minutes for slightly underdone, 13-14 minutes for fully done. I like my cookies half raw, but if you don’t, cook them for the full 13-14 minutes.
    • Cool slightly before removing from cookie sheets.

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