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Apple Butter Snickerdoodle Cookie

The smell of apple butter right out of the jar is amazing so one of our favorite ways to use is to bake with it.


How do we make apple butter? Apple butter is made by cooking apples, spices and apple cider longer than you would for applesauce. Since it cooks so long,

the sugar in the apples caramelizes which turns the butter a deep brown. The extra amount of sugar also makes the apple butter have a longer shelf-life than applesauce. Basically, it’s more like apple preserves than applesauce. Where you might eat applesauce with a spoon, apple butter is something you’d spread on toast.


Apple butter works like applesauce in that you can substitute it for oil and butter, if you want. It gives recipes a super rich depth of flavor, and pretty much smells like fall in a bottle, which is why it’s perfect for snickerdoodles. This is an all around great cookie to bake in the fall and winter and we highly recommend adding it to your holiday baking!




Ingredients

  • 3 cups all-purpose flour

  • 2 teaspoons baking powder

  • 1 teaspoon cream of tartar

  • ½ teaspoon salt

  • ¾ cup unsalted butter softened

  • 1 ¼ cups granulated sugar

  • 2 large eggs

  • 1 tablespoon vanilla extract

  • ½ cup Apple Butter

  • ½ teaspoon cinnamon

FOR THE TOPPING:

  • ⅓ cup (67g) granulated sugar

  • 1 teaspoon cinnamon

**Sure you can use creamed honey piped out of a frosting bag!


Instructions

  • Whisk flour, baking powder, cream of tartar 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.

  • This 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!

  • Preheat oven to 350°F. 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. SOME of us like our cookies half raw, but if you don’t, cook them for the full 13-14 minutes (beekeepers disagree on the doneness of our cookies). Cool slightly before removing from cookie sheets.



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