Super Soft And Full Of Apple Goodness – This Apple Butter Snickerdoodle Cookie Recipe Is Sure To Be A Hit!
Sundays are becoming my favorite day of the week. It’s a day for sleeping in, late brunches, and afternoon bake sessions! I rarely get to bake for fun, so i’m making a point this fall season to come up with some seasonal yummies that my family and friends can enjoy. Remember the apple butter I made the other week? I put the leftovers to good use and made these apple butter snickerdoodles today and Allison has declared that they’re the best thing she’s ever eaten! Will you agree? Test out this chewy snickerdoodle recipe!
Why is it called a Snickerdoodle?
The Joy of Cooking claims that snickerdoodles are probably German in origin, and that the name is a corruption of the German word Schneckennudeln (“snail noodles”), a kind of pastry. Not sure how that word adapted, but I do admit that there is something sweet and fun about the word.
What’s the difference between a sugar cookie and a snickerdoodle?
Why is there cream of tartar in my snickerdoodle?
I don’t have any cream of tartar. Can I substitute it?
If you don’t have it in your pantry and your recipe calls for it, you can just substitute fresh lemon juice or white vinegar for the cream of tartar. For every 1/2 teaspoon of cream of tartar in the recipe, use 1 teaspoon lemon juice or white vinegar. Add 1/2 teaspoon lemon juice per egg white. Or
Why do I have to chill my cookie dough before baking?
How can I store my apple butter snickerdoodles?
Most cookies can stay fresh when stored in an airtight container at room temp for about 3 days. If you are wanting them to last longer, you can freeze them!
- 3 1/4 all purpose flour
- 3 1/2 tsp cornstarch
- 1 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp allspice
- 1 cup sugar
- 3/4 cup brown sugar
- 1 cup shortening
- 1 egg yolk
- 3/4 cup apple butter
- 2 tsp vanilla
- 1/4 cup sugar
- 2 tsp cinnamon
Sift together the dry ingredients and set aside.
Using a paddle attachment on a stand mixer, cream butter, sugar and brown sugar until just combined. Scrape down the sides of the bowl during the entire mixing process. Mix in egg yolk, then apple butter and vanilla. With mixer on low, slowly add dry ingredients and mix until just combined. Cover with plastic wrap and refrigerate for 1 hour.
Preheat oven to 350 degrees.
Combine 1/4 cup sugar and 2 tsp cinnamon in a small bowl.
Using a cookie scoop with release, scoop out dough and roll in the palm of your hands. Roll cookie dough in cinnamon and sugar mixture and evenly coat the cookie dough ball.
Place on silpat or parchment paper lined baking sheet about 2 inches apart. Bake for 9 minutes. They’ll look slightly underbaked when you remove from the oven. Do not overbake!
Cool on baking sheet for 5 minutes before transferring to cooling rack to cool completely.