Ingredients
46
46 servings
- •2 ¾ cups all-purpose flour
- •½ teaspoon cream of tartar
- •½ teaspoon baking soda
- •½ teaspoon salt
- •¼ teaspoon ground cinnamon
- •¼ teaspoon ground nutmeg
- •1 ¾ cups white sugar, divided
- •½ cup unsalted butter, softened
- •1 large egg, at room temperature
- •½ teaspoon vanilla extract
- •¾ cup apple butter
- •2 tablespoons ground cinnamon
Instructions
- Whisk together flour, cream of tartar, baking soda, salt, 1/4 teaspoon cinnamon, and nutmeg in a medium bowl until combined.
- Mix together butter and 1 1/2 cups sugar in a large bowl until thoroughly combined. Stir in egg and vanilla until incorporated. Add apple butter and mix until combined. Pour in 1/2 of the dry ingredients and mix until just combined. Add remaining dry ingredients and mix just until no dry clumps of flour remain. Cover bowl and refrigerate for at least 2 hours, or up to 24 hours.
- Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
- Mix together remaining 1/4 cup sugar and 2 tablespoons cinnamon in a shallow bowl or pie pan. Drop tablespoon-sized pieces of dough into the cinnamon-sugar mixture and roll into balls, coating well. Place 1 inch apart on the prepared baking sheets.
- Bake in the preheated oven until edges are just set, about 10 minutes. Allow cookies to cool on baking sheets for 5 minutes before removing to a wire rack to cool completely.
Nutritional Facts
Per 46 servings
- Calories: 85
- Carbohydrate: 16g
- Fat: 2g
- Fiber: 0g
- Protein: 1g
- Sugar: 9g
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Brown Butter Snickerdoodles Submitted by Lynne Howard
