Apple Butter Snickerdoodles

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1/2 cup Musselman's apple butter

• Baking & Spices

  • 1/3 cup 1 1/4 cup granulated sugar
  • 1 2 teaspoon cinnamon + 1 teaspoon
  • 3 cups All-purpose flour
  • 2 tsp Baking powder
  • 1/4 tsp Salt
  • 1 tbsp Vanilla extract

• Dairy

  • 3/4 cup Butter

Found on crazyforcrust.com

Ingredients

• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup butter, softened
• 1 1/4 cup granulated sugar + 1/3 cup, divided
• 2 large eggs
• 1 tablespoon vanilla extract
• 1/2 cup Musselman’s Apple Butter
• 1/2 teaspoon cinnamon + 1 teaspoon, divided

Directions

• Whisk flour, baking powder, and salt in a medium bowl. Set aside. Cream butter and 1 1/4 cups sugar in a mixer until fluffy. Mix in eggs, vanilla, 1/2 teaspoon cinnamon, and apple butter. Beat just until mixed. Add in flour mixture and mix until just blended together. Chill your dough at least 4 hours. This dough MUST be cold before baking. Because of all the butter and apple butter, the cookies will spread quite a bit if you skip the chilling! Preheat oven to 350F. Line cookie sheets with parchment or a silpat baking mat. Place 1 teaspoon cinnamon and 1/3 cup sugar in a small bowl. Scoop balls of cookie dough (mine were done using a 2 tablespoon cookie scoop) and roll them in the cinnamon sugar. Place on your cookie sheet. I recommend only scooping 2 cookie sheets at a time, then re-chill the dough for while those two trays bake. Bake cookies for 11-12 minutes for slightly underdone, 13-14 minutes for fully done. I like my cookies half raw, but if you don’t, cook them for the full 13-14 minutes. Cool slightly before removing from cookie sheets.