Ingredients: sugar, apples, cinnamon, cloves
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.