Apple Butter Snickerdoodles + Musselman’s Giveaway
Regular snickerdoodles are good, but when you add Musselman’s Apple Butter and apple pie spice, they move to a whole new level of deliciousness. If you like the classic snickerdoodles, you’ll flip for this delicious fall version!
They’re chewy around the edges with soft, pillowy centers. I always like to under-bake my cookies to ensure the centers are extra soft and these cookies are no exception. Under-baking cookies helps them stay softer and fresher, but feel free to bake longer if you prefer firmer cookies.
Another secret to keeping these cookies extra soft and fresh is to store them in a freezer bag with a a small piece of white bread. The cookies will absorb moisture from the bread, keeping them soft longer. Just remember to replace the bread when it starts to harden (if the cookies last that long!).
With their crinkly tops and a dusting of cinnamon sugar, these Apple Butter cookies are sure to become a fall favorite in your house.
The wonderful folks at Musselman’s are giving away a gift package that includes a jar of Mussleman’s Apple Butter and recipe cards to one lucky Sweet Pea’s Kitchen reader! If you haven’t tried apple butter in a while, it’s so much more than a spread. And if you’re looking for more apple butter recipes be sure to visit Musselman.com where you can download a free Apple Butter Recipe Book! #BetterWithAppleButter
How to Enter: Leave a comment on this post answering the question: “What is your favorite way to use apple butter?” Feel free to levee links to your favorite apple butter recipes.
Extra Entries: The following five opportunities below will earn one extra entry into the giveaway for each. You must leave separate comments for each one to ensure that they are counted as separate entries:
- Subscribe to Sweet Pea’s Kitchen by either RSS or Email. Come back and let me know you have subscribed in an additional comment.
- Become a fan of Sweet Pea’s Kitchen on Facebook. Come back and let me know you became a fan in an additional comment.
- Follow Sweet Pea’s Kitchen on Instagram. Come back and let me know you’ve followed in an additional comment.
- Follow Sweet Pea’s Kitchen and Musselman’s on Twitter and tweet the following about the giveaway: “Enter to win a jar of Mussleman’s Apple Butter from @SPKitchen and @Musselmansapple #BetterWithAppleButter #Giveaway http://bit.ly/107W7gk“ Come back and let me know you’ve Tweeted in an additional comment.
- Follow Sweet Pea’s Kitchen and Musselman’s on Pinterest and Pin this giveaway!
PLEASE REMEMBER: Leave a separate comment for EACH of your entries or only one entry will be counted.
Friday, November 7, 2014 at 12:00am CST GIVEAWAY CLOSED!
Winner: The winner will be selected at random by Sweet Pea’s Kitchen using Random.org. The giveaway is only open to U.S. residents. All entries received after the deadline will not be considered. Entries that do not follow the entry requirements will not be considered. Winner will be notified via email and will have 48 hours to confirm receipt of the email. If the winner does not reply within 48 hours, another winner will be selected.
Apple Butter Snickerdoodles
Enjoy a taste of fall with these pillowy soft Apple Butter Snickerdoodles!
Yield: 2 dozen cookies
3 cups all-purpose flour
2 teaspoons cream of tarter
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon apple pie spice (see note below)
3/4 cup unsalted butter, softened
1 1/2 cup granulated sugar, divided
2 large eggs
1 tablespoon vanilla extract
1/2 cup Musselman’s Apple Butter
2 tablespoons ground cinnamon
1. Adjust the oven racks to the upper-and lower-middle positions and heat the oven to 400 degrees F. Line two baking sheets with parchment paper; set aside.
2. In a medium bowl, whisk together flour, cream of tartar, baking soda, salt and apple pie spice; set aside.
3. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and 1 1/4 cups sugar at medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the eggs, one at a time, and beat at medium speed until combined, about 30 seconds. Add the vanilla and apple butter and beat at medium speed until combined, about 30 seconds. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed.
4. Place the remaining 1/4 cup sugar and cinnamon for rolling in a shallow bowl. Roll two tablespoons of dough into a ball, roll the ball in the sugar mixture, and place it on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart. Butter the bottom of a drinking glass and then dip the bottom of the glass in the cinnamon/sugar. Flatten the dough balls with the bottom of the glass until they are about 1/2 inch thick, dipping the glass in sugar as necessary to prevent sticking (after every 2 or 3 cookies).
5. Bake the cookies, one sheet at a time, until the edges are set and just beginning to brown but the centers are still soft and puffy, 8-9 minutes. Cool the cookies on the baking sheets about 2 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature.
To substitute Apple Pie Spice use 1/4 teaspoon cinnamon plus 1/8 teaspoon nutmeg, dash allspice, and dash cloves or ginger
To ensure that cookies stay soft and fresh, place a small piece of bread along with the cookies in a zipper-lock bag.
Source: adapted from Crazy For Crust
One Year Ago: Chicken Enchiladas with Red Chile Sauce