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 

Ingredients

• 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

 

Instructions

• 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.