Apple Butter Snickerdoodles: A Delicious Fall Twist

Ingredients

• 2.75 cups all-purpose flour
• 0.5 teaspoon cream of tartar
• 0.5 teaspoon baking soda
• 0.5 teaspoon salt
• 0.25 teaspoon ground cinnamon
• 0.25 teaspoon ground nutmeg
• 1.75 cups white sugar, divided
• 0.5 cup unsalted butter, softened
• 1 large egg, at room temperature
• 0.5 teaspoon vanilla extract
• 0.75 cup apple butter
• 2 tablespoons ground cinnamon

Instructions

1. In a mixing bowl, whisk together flour, cream of tartar, baking soda, salt, ¼ teaspoon of cinnamon, and nutmeg until thoroughly combined.
2. In a separate bowl, cream together 1 ½ cups of sugar and butter until light and fluffy. Beat in egg and vanilla extract until well incorporated, then stir in apple butter until evenly distributed. Gradually add the flour mixture, mixing until just combined and no dry flour remains. Cover the dough with plastic wrap and refrigerate for a minimum of 2 hours, or up to 24 hours.
3. Preheat your oven to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper to prevent sticking.
4. In a shallow bowl, combine the remaining ¼ cup of sugar with 2 tablespoons of cinnamon. Drop rounded tablespoonfuls of chilled dough into the cinnamon-sugar mixture and roll gently to coat each ball completely. Arrange the coated dough balls 1 inch apart on the prepared baking sheets.
5. Bake in the preheated oven for approximately 10 minutes, or until the edges are just set. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!

Nutrition

• Calories: 85 kcal
• Fat Content: 2 g
• Fiber Content: 0 g
• Sugar Content: 9 g
• Sodium Content: 42 mg
• Protein Content: 1 g
• Cholesterol Content: 9 mg
• Carbohydrate Content: 16 g
• Saturated Fat Content: 1 g
• Unsaturated Fat Content: 0 g