It’s officially September, which means fall is right around the corner, and apple everything is baking in my kitchen.
These apple butter snickerdoodle cookies are made with my homemade Slow Cooker Apple Butter recipe. Apple butter snickerdoodle cookies are soft, pillowy, and FULL of fall flavor.
- 1/4 cup (4 tablespoons) unsalted butter, softened
- 1/2 cup apple butter made from Slow Cooker Apple Butter
- 1 cup granulated sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1-3/4 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 cup cinnamon sugar, for topping (1/2 cup granulated sugar, 2 teaspoons cinnamon)
- In the bowl of an electric mixer fitted with a paddle attachment, cream butter, apple butter, and granulated sugar on low speed until mostly incorporated. Increase speed to medium-high and beat for an additional 1-2 minutes. Scrape down the sides of the bowl.
- Mix in egg and vanilla until just combined. In a medium-sized bowl, combine flour, cinnamon, baking soda, and cream of tartar.
- Slowly add dry ingredients to the butter mixture. Mix until dough forms. Place dough into refrigerator to chill for at least 2 hours. Preheat oven to 375ºF. Prepare a cookie sheet with parchment or a silicone baking mat. Place cinnamon sugar in a small bowl.
- Using a tablespoon cookie scoop, scoop out dough, roll into balls between your hands. Roll each dough ball in the cinnamon sugar mixture, then place on prepared cookie sheet, 2-inches apart.
- Bake in preheated oven for 13-15 minutes. Cool on cookie sheets for a few minutes before transferring to a wire rack to cool completely.
- Apple butter snickerdoodle cookies can be stored in an airtight container at room temperature for up to 4 days.