Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar (plus 2 tablespoons for coating)
- 1 large egg
- 1/3 cup apple butter (store-bought or homemade)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon ground cinnamon (for coating)
Instructions
- Start by preheating your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even browning. In a small bowl, whisk together the 2 tablespoons of extra sugar and the ground cinnamon to create the signature snickerdoodle coating. Set this mixture aside for later.
- In a large mixing bowl, beat the softened butter and 3/4 cup of granulated sugar together using a hand mixer or stand mixer. Cream them on medium-high speed for about 2 minutes until the mixture looks light and fluffy. Add the egg, apple butter, and vanilla extract. Beat again until the ingredients are fully combined, scraping down the sides of the bowl as needed.
- In a separate medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt. Gradually add these dry ingredients to the wet mixture while mixing on low speed. Be careful not to overmix the dough; stop as soon as the last streaks of flour disappear. The dough will be soft and slightly tacky.
- Scoop about one tablespoon of dough at a time and roll it between your palms to form a smooth ball, roughly 1 inch in diameter. Roll each ball generously in the cinnamon-sugar mixture until it is completely coated. Place the balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Place the baking sheets in the center rack of the oven. Bake for 10 to 12 minutes. You want the edges to be set and the tops to look slightly cracked, but the centers should still appear soft. Do not overbake them, as they will firm up as they cool on the hot pan.
- Let the cookies rest on the baking sheet for 5 minutes after removing them from the oven. This allows the structure to set so they don’t break. Transfer the cookies to a wire rack to cool completely. Serve them warm with a glass of cold milk or store them in an airtight container for later enjoyment.
- Cook Time: 25 minutes