Apple Butter Snickerdoodle Cookies
Apple Butter Snickerdoodle Cookies takes approximately 20 minutes from beginning to end. Watching your figure? This lacto ovo vegetarian recipe has 160 calories, 2g of protein, and 4g of fat per serving. This recipe serves 24. For 17 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. 74 people have tried and liked this recipe. This recipe from Baked by Rachel requires salt, apple butter, vanillan extract, and unsalted butter. It works well as a dessert. Taking all factors into account, this recipe earns a spoonacular score of 12%, which is rather bad. Appledoodles (Snickerdoodle Cookies with an Apple Twist), Brown Butter Snickerdoodle Cookies, and Brown Butter Snickerdoodle Cookies are very similar to this recipe.
Servings: 24
Preparation duration: 5 minutes
Cooking duration: 15 minutes
Ingredients:
2 3/4C all purpose flour
1/2C cinnamon apple butter
2 tsp baking powder
3/4 tsp cinnamon
2 tsp cinnamon
1 1/2 tsp cream of tartar
2 large eggs
1/4C granulated sugar
1 1/2C granulated sugar
pinch of ground cloves
1/4 tsp nutmeg
1/2 tsp salt
1/2C unsalted butter, softened
1 tsp vanilla extract
Equipment:
stand mixer
bowl
baking paper
baking sheet
oven
wire rack
frying pan
Cooking instruction summary:
In a large bowl or stand mixer, cream together butter and sugar until light and fluffy. Beat in eggs and vanilla, followed by apple butter. With mixer on low, add remaining spices and flour in small additions until completely added and fully encorporated.Transfer to a clean storage container. Transfer to the freezer to chill and firm up for 30-45minutes or until easy to handle.*Preheat oven to 350F. Line a baking sheet with a silicone baking mat or parchment paper.Combine sugar and cinnamon in a small bowl.Use a medium cookie scoop to portions of dough and immediately drop into the cinnamon-sugar mixture. Flip to lightly coat all sides. Roll into a ball and return to the cinnamon-sugar mixture to coat completely. Transfer to prepared baking sheet, spacing cookies 2-inches apart.Bake for 15-18 minutes or until lightly golden.Allow cookies to rest on the pan for 1-2 minutes before transferring to a wire rack to cool completely.Store in an airtight container for up to several days.
Step by step:
1. In a large bowl or stand mixer, cream together butter and sugar until light and fluffy. Beat in eggs and vanilla, followed by apple butter. With mixer on low, add remaining spices and flour in small additions until completely added and fully encorporated.
2. Transfer to a clean storage container.
3. Transfer to the freezer to chill and firm up for 30-45minutes or until easy to handle.*Preheat oven to 350F. Line a baking sheet with a silicone baking mat or parchment paper.
4. Combine sugar and cinnamon in a small bowl.Use a medium cookie scoop to portions of dough and immediately drop into the cinnamon-sugar mixture. Flip to lightly coat all sides.
5. Roll into a ball and return to the cinnamon-sugar mixture to coat completely.
6. Transfer to prepared baking sheet, spacing cookies 2-inches apart.
7. Bake for 15-18 minutes or until lightly golden.Allow cookies to rest on the pan for 1-2 minutes before transferring to a wire rack to cool completely.Store in an airtight container for up to several days.
Nutrition Information:
covered percent of daily need
