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Soft, pillowy snickerdoodles with the classic tang of cream of tartar and moist sweetness from apple butter, topped with a cinnamon sugar coating and an apple butter glaze. Makes about 20 cookies.

Ingredients

Scale
  • 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
  • 12 Tbsp unsalted butter, cold, cut into cubes
  • 1 1/4 cup dark brown sugar, packed
  • 1/3 cup apple butter
  • 1 large egg yolk
  • 2 tsp vanilla extract
  • 2 Tbsp sugar (for cinnamon sugar)
  • 1 tsp cinnamon (for cinnamon sugar)
  • 2 Tbsp unsalted butter, melted (for glaze)
  • 1 cup powdered sugar (for glaze)
  • 2 Tbsp apple butter (for glaze)
  • 1/2 tsp vanilla extract (for glaze)
  • pinch of salt (for glaze)
  • splash of milk to thin glaze if needed

Instructions

  1. Line two baking sheets with parchment paper or silicone mats and set aside.
  2. Whisk together all-purpose flour, cake flour, cream of tartar, cinnamon, salt, baking soda, baking powder, and nutmeg; set aside.
  3. Using a stand mixer with paddle attachment, cream cold cubed butter and dark brown sugar for 3-4 minutes starting on low speed then increasing to medium until light and fluffy.
  4. Add apple butter and mix until fully combined.
  5. Add egg yolk and vanilla extract; mix just until incorporated.
  6. Gradually add dry ingredient mixture; mix until just combined without over mixing.
  7. Portion dough with a 2-tablespoon scoop onto a plate or baking sheet and chill for 30 minutes to 1 hour, or up to overnight.
  8. Preheat oven to 350°F.
  9. Roll chilled dough balls in cinnamon sugar mixture (2 Tbsp sugar + 1 tsp cinnamon) until fully coated; place on prepared baking sheets.
  10. Bake for 10–11 minutes until cookies look soft and puffed; let cool on baking sheet for 10 minutes, then transfer to wire rack to cool completely.
  11. Whisk together melted butter, powdered sugar, apple butter, vanilla extract, and a pinch of salt to make glaze; add splash of milk if too thick.
  12. Drizzle glaze over cooled cookies and optionally sprinkle leftover cinnamon sugar on top.

Notes

Do not omit cream of tartar; it’s key to the classic snickerdoodle flavor and texture., Mix dry ingredients gently until just combined to prevent cookies from collapsing in the center., Chilling the dough prevents spreading and yields thick, puffy cookies., Cookies and dough can be frozen (dough up to 2 months, baked cookies up to 3 months)., Glaze can be stored in the refrigerator up to one week; whisk before use and thin with milk if needed.

Nutrition

Find it online: https://gingerbaking.com/apple-butter-snickerdoodles/