Snickerdoodle Apple Cookie Recipe

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Snickerdoodle Apple Cookie Recipe

This apple cookie recipe is not only easy to make, but they are also so good. Almost too good, because after one bite, all you want to do is eat more cookies. These pillowy soft cookies combine the great taste of snickerdoodles and apple butter.

Can I freeze apple butter snickerdoodle cookie dough?

I love the convenience of store bought cookie dough. Being able to just reach into the refrigerator or freezer and have cookies in minutes. However, if you want specialty cookie dough, like apple butter snickerdoodle cookie dough, you just can not find that. So I like to make this cookie dough ahead and store it in the freezer. There are two ways to store the apple butter snickerdoodle cookie dough. Freeze the cookie dough as a batch. Move the cookie dough to an airtight container or freezer bag and put in the freezer. The other way to freeze this dough is as ready to bake cookie dough balls. Scoop the cookie dough as normally, except instead of putting them in the oven, put it in the freezer. Once the balls are frozen, move the dough balls to freezer bag. By freezing the cookie dough balls first, they will not stick together when you put them in the bag.

Can the Apple Butter Snickerdoodle cookies be frozen

You can also freeze cookies that have already been baked. If you want to have cookies that you can just take out of the freezer and thaw, without having to bake them or you want to make sure your cookies do not get stale or go bad, You can freeze these cookies in a freezer bag. I recommend freezing the cookies before adding them to the freezer bag. This keeps the cookies from freezing together and that means it is easier to remove a few cookies at a time.

How to Make Apple Pie Spice

If you can not find apple pie spice at the grocery store or you just don’t want to buy it as a mix, you can make your own apple pie spice. Mix together cinnamon, nutmeg, allspice, and cloves or ginger. Store the mixture in an airtight container or in a plastic baggie. This spice mix is a great alternative to buying apple pie spice.

Ingredients for apple butter cookies

• all-purpose flour
• cream of tarter
• baking soda
• salt
• apple pie spice
• unsalted butter
• granulated sugar
• eggs
• vanilla extract
• Musselman’s Apple Butter
• ground cinnamon

How to make snickerdoodle apple cookie recipe

Step 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.

Step 2. In a medium bowl, whisk together flour, cream of tartar, baking soda, salt and apple pie spice; set aside.

Step 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.

Step 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).

Step 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.

Now, remember to save this recipe on Pinterest for later 🙂

Snickerdoodle Apple Cookie Recipe

Prep Time: 10 minutes minutes

Cook Time: 9 minutes minutes

Total Time: 19 minutes minutes

As the fall weather brings crisp days, people start thinking about apples and pumpkins. With this Snickerdoodle Apple Cookie Recipe, you get the best of two cookies, Snickerdoodles and apple cookies.

5 from 3 votes

Review Recipe

Ingredients 

• 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

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Instructions

• 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.
• In a medium bowl, whisk together flour, cream of tartar, baking soda, salt and apple pie spice; set aside.
• 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.
• 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).
• 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.

Notes

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

Author: Laura

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