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.
Ingredients
3cupsall-purpose flour
2teaspoonscream of tarter
1teaspoonbaking soda
1/4teaspoonsalt
1/2teaspoonapple pie spice, see note below
3/4cupunsalted butter, softened
1 1/2cupgranulated sugar, divided
2large eggs
1tablespoonvanilla extract
1/2cupMusselman’s Apple Butter
2tablespoonsground cinnamon
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 gingerTo ensure that cookies stay soft and fresh, place a small piece of bread along with the cookies in a zipper-lock bag.