Caramel Apple Butter Snickerdoodles

I first made apple butter snickerdoodles in the fall of 2014. I liked them so much, I made them again a couple weeks later for a fall-themed potluck. And then…they fell victim to my tendency to try new recipes. I thought about them every fall, but always ended up making something new instead.

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This year, I decided it was time to change that. But I also had a new idea: what if I mixed caramel bits into the batter? Caramel apple is such a classic flavor, after all. I’d never mixed caramel and apple butter together before, but I had a feeling it’d be great.

It turns out caramel bits were a really good idea. They add another layer of flavor to an already great cookie, taking it up just one more notch. The base of this apple butter snickerdoodle is pure delight. It’s a cakey cookie, with a subtle apple flavor. You mix apple butter right into the dough, then mix in the caramel bits, and roll the cookies in a cinnamon sugar mix before you bake them. That adds up to a delicious pillows of apple butter goodness, with a hint of cinnamon and a bit of chewy caramel.

Make sure to allow time to chill this dough so it doesn’t spread during baking. These cookies stay fresh for a few days in an airtight container, and freeze nicely too.

Caramel Apple Butter Snickerdoodles

Original recipe: Crazy for Crust. I modified it and rewrote things a bit. 

Yield: 36 cookies

Suggested equipment: Mixer

Total Time: ~4.5 hours (including chill time)

Cook Time: 14 minutes

Ingredients

For your dough 

  • 3 cups flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup butter, softened
  • 1 1/4 cup granulated sugar
  • 2 large eggs
  • 1 tbsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/2 cup apple butter (any brand will do!)

For your cinnamon sugar

  • 1/3 cup granulated sugar
  • 1 tsp cinnamon

Directions

Make your dough 

  1. Whisk the flour, baking powder and salt in a medium bowl
  2. Using your mixer, cream butter and 1 1/4 cups sugar until fluffy
  3. Mix in your eggs, vanilla, 1/2 tsp cinnamon and the apple butter. Beat until it’s just mixed
  4. Add in your flour mixture, and mix the whole thing until it’s blended together
  5. Throw your dough in the fridge to chill for at least 4 hours. This keeps your cookies from spreading, so you don’t want to skip this step!

Bake your cookies 

  1. Preheat your oven to 350F and line cookie sheets
  2. Mix 1/3 cup sugar and 1 tsp cinnamon in a small bowl so it’s fully combined
  3. Scoop a ball of dough, roll it in the cinnamon sugar and place it on your baking sheet. Repeat until you’re out of dough!
  4. Bake your cookies 12-14 minutes. Mine were perfect at 14 minutes, but make a call depending on how you like your cookies
  5. Let the cookies cool for a few minutes on the cookie sheets, then move them to a wire rack to cool completely
  6. Store the cookies in an airtight container at room temp, or freeze for later

 

 

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