Apple Butter Cookies are so easy to make, made with real apple butter and warm cinnamon. These Apple Butter Cookies are so soft and chewy and are the perfect fall cookie recipe.
Is any one a fan of Apple Butter? Apple butter really wasn't on my radar until I saw someone post it on Instagram. Since I'm an "all-things-apple" kinda girl, and I really don't mind apple sauce as a snack, it's a win/win for me! My husband and son don't seem to think so. Luckily, you can hardly taste the delicious Apple Butter in this recipe, and it only enhances the flavor + fills your home with a lovely fall aroma.
In case you still don't have a clue to what apple butter is, here's the run down. It's basically cooking apples and spices longer than you would applesauce. Since it cooks a lot longer, the sugar in the apples caramelizes turning it into a thick deep brown spiced apple sauce. Basically Apple Butter. And if you have an Instant Pot, it's so easy to make! Click here for the full Apple Butter Recipe.
The smell of Apple Butter right out of the jar is AMAZING. So one of my favorite ways to use it is in baking!
So these Apple Butter Cookies are just another perfect fall cookie recipe. Soft and chewy, and with lots of apple and cinnamon flavors.
You can find apple butter in most grocery stores. It will either be with all the jams, jellies, and peanut butter, or neat the applesauce. Occasionally, you might find it in the baking aisle.
Though buying it is okay and fun, but making it is so easy! If you have an Instant Pot, it'll only take a fraction of the time, and you'll know exactly what you put in it!
Snickerdoodles are normally what you see during fall baking. But what makes a snickerdoodle, a snickerdoodle?
A snickerdoodle isn't just rolled in cinnamon sugar, but also because of the cream of tartar in the dough, so try not to skip this step! It'll give the cookies a bit of tang and that telltale sign that it's a snickerdoodle.
Cream together 1/4 cup butter, 1/2 cup apple butter, and 1 cup coconut sugar, until incorporated. Scrape down dies. Mix in 1 egg and 1/2 tsp Vanilla Extract.
In a medium bowl, combine 1/2 tsp cinnamon, 1 3/4 cup All Purpose Flour, 1/2 tsp Baking Soda, and 1/2 tsp Cream of Tartar. Slowly add the dry ingredients to the butter mixture. Mix until dough forms. Place in the refrigerator and chill for 2 hours.
Preheat oven to 375 F. Use a cookie scooper or a tablespoon, roll each cookie dough ball in the cinnamon sugar. Place cookies onto a baking sheet. Bake for 13-15 minutes, let them cool in the pan for about 5 minutes before transferring the baked cookies onto a wire cooling rack to completely cool.