Apple Butter Snickerdoodles

Step 1

Line 2 baking sheets with parchment paper or silicone baking mats and set aside.

Step 2

Whisk together the all-purpose flour, cake flour, cream of tartar, cinnamon, salt, baking soda, baking powder, and nutmeg together in a large bowl. Set aside. 2 cups all purpose flour, 2/3 cup cake flour, 1 1/2 tsp. cream of tartar, 1 1/2 tsp. cinnamon,1 tsp. salt,1 tsp. baking soda, 1/2 tsp. baking powder, 1/2 tsp. nutmeg

Step 3

Cream together the butter and brown sugar using a stand mixer fitted with the paddle attachment, ~3-4 minutes. Start off on low speed, then you can increase the speed to medium once the butter is incorporated into the sugar. 12 Tbsp. unsalted butter, cold, cut into cubes,1 1/4 cup dark brown sugar, packed

Step 4

Add in apple butter and combine. 1/3 cup apple butter (I used store-bought),1 large egg yolk, 2 tsp. vanilla extract

Step 5

Then add the egg yolk and vanilla until combined.

Step 6

.Add in dry ingredients, gradually until ingredients are incorporated. (Do not over mix.)

Step 7

Using a 2 Tbsp. cookie scoop, scoop the dough and drop onto a plate or baking sheet (be sure there is room in the fridge if using a baking sheet). Chill the scooped dough balls for 30 minutes – 1 hour or up to overnight.

Step 8

Mix the granulated sugar and cinnamon in a small dish. 2 Tbsp. sugar,1 tsp. cinnamon

Step 9

Preheat the oven to 350°F. Drop the chilled cookie dough balls in the cinnamon sugar mixture, tossing to coat all sides. Place on the prepared baking sheet.

Step 10

Bake for 10-11 minutes. Cookies will be very soft and puffy at first, allow to cool on the pan for an additional 10 minutes, then move to a cooling rack to cool completely.

Step 11

Once cooled, make the glaze. Add the melted butter to a medium bowl and whisk in the remaining glaze ingredients until smooth, adding a splash of milk if needed to thin it out. 2 Tbsp. unsalted butter, melted,1 cup powdered sugar, 2 Tbsp. apple butter,1/2 tsp. vanilla extract, pinch of salt

Step 12

Drizzle over cookies, add a sprinkle of any leftover cinnamon sugar on top of the glaze if desired, and enjoy!

Step 13

Notes

Step 14

Don't skip out on the cream of tartar, it's what sets these cookies apart from basic sugar cookies. Be careful not to over mix the dry ingredients. Mix just until dry ingredients are combined, over mixing can cause the cookies to collapse in the center. Freeze baked and cooled cookies for up to 3 months.

Step 15

Nutrition Serving: 1cookie | Calories: 199kcal | Carbohydrates: 29g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 209mg | Potassium: 88mg | Fiber: 1g | Sugar: 16g | Vitamin A: 261IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg