Apple Butter Snickerdoodles – Boonville Daily News


    2 ¾ cups of all-purpose flour

    ½ teaspoon cream of tarter

    ½ teaspoon baking soda

    ½ teaspoon of salt

    ¼ teaspoon of ground cinnamon

    ¼ teaspoon of ground nutmeg

    1 ¾ cups of sugar, divided

    ½ cup of unsalted butter, softened

    1 large egg, room temperature

    ½ teaspoon vanilla extract

    ¾ cup apple butter

    2 tablespoons ground cinnamon


    Whisk together flour, cream of tartar, baking soda, salt, ¼ teaspoon cinnamon, and nutmeg in a medium sized bowl until combined.

    Combine butter and 1 ½ cups sugar in a large bowl. Stir in egg and vanilla until blended. Add apple butter and mix until combined. Pour in ½ of the dry ingredients and mix until just combined. Add remaining dry ingredients and mix until there are no dry clumps of flour remaining.

    Cover and refrigerate for at least 2 hours, or up to 24 hours.

    Preheat the oven to 375 degrees. Line 2 baking sheet pans with parchment paper.

    Mix together remaining ¼ cup sugar and 2 tablespoons of cinnamon in a shallow bowl. Drop tablespoon-sized pieces of dough into the cinnamon-sugar mixture and coat them well. Place 1 inch apart on prepared baking sheets.

    Bake in preheated oven for about 10 minutes. Allow cookies to cool on baking sheets for 5 minutes before removing to a wire rack to cool completely.


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