Description
A warm rush of cinnamon aroma greets you as you bite into a soft cookie, the apple butter adding a gentle fruit sweetness that melts in your mouth.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1 cup unsalted butter softened
- 1/2 cup apple butter
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl whisk together flour, cream of tartar, baking soda, salt, and cinnamon.
- In a large bowl beat softened butter, apple butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
- Gradually add the dry ingredients to the wet ingredients and stir until just combined.
- In a small bowl combine the 1/3 cup granulated sugar and 2 teaspoons ground cinnamon for the coating.
- Scoop dough into 1.5-inch balls and roll each ball in the cinnamon-sugar mixture to coat.
- Place coated dough balls about 2 inches apart on prepared baking sheets.
- Bake for 10–12 minutes, until edges are set but centers are still soft. Let cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
Notes
- Store cookies in an airtight container at room temperature for up to 5 days.
- The apple butter keeps the cookies soft and adds a subtle fruit flavor.
- Dough can be chilled for up to 24 hours to deepen the flavors and prevent spreading.
- For a punchier apple taste, swirl in an extra tablespoon of apple butter before baking.