Apple Butter Cookies . . . soft and chewy and reminding us that fall is just around the corner

Cookies have been a mainstay in our household during this pandemic. I’ve made all-time favorites and tried quite a few new recipes, too. These snickerdoodle-like cookies use last season’s apple butter and remind me that fall is just around the corner. 

Allow at least 2 hours chilling time for this recipe.

 

Apple Butter Cookies   Makes about a dozen larger-sized cookies

1/4 cup butter, room temperature

1/4 cup apple butter (We recommend Lousiburg Cider Mill’s Old-Fashioned Apple Butter or our So-Easy Apple Butter )

1 cup granulated sugar  

1 egg

1/2 teaspoon vanilla 

1 teaspoon ground cinnamon

1 1/2 cups all-purpose flour

1/4 teaspoon baking soda

1/4 teaspoon cream of tartar

1/2 cup chopped walnuts, optional 

About 1/2 cup+ cinnamon sugar (mix 1/2 cup granulated sugar with 2 tablespoons ground cinnamon)

1. In a mixing bowl, cream together butter, apple butter, and sugar.
2. Add egg, and vanilla. Mix until well combined.
   
   
3. In a medium bowl, combine cinnamon, flour, baking soda, and cream of tartar. 
   
4. Slowly add dry ingredients to butter mixture. Add walnuts if using and mix and until dough pulls together.
5. Place into fridge and chill for at least 2 hours. 
   
6. Preheat oven to 375°
7. Using a cookie scoop (mine held 2 tablespoons) to portion out cookies, roll cookies into a ball and roll each ball in cinnamon sugar.
8. Place cookies onto ungreased baking sheet and flatten just slightly; baking sheet can be lined with parchment for easier cleaning.
9. Bake 13 minutes or until cookies are set and nicely browned. Sprinkle with a little extra cinnamon sugar if desired.
10. Move baked cookies to wire rack to cool. 

Recipe without photos . . . Apple Butter Cookies   Makes about a dozen larger-sized cookies

1/4 cup butter, room temperature

1/4 cup apple butter (We recommend Lousiburg Cider Mill’s Old-Fashioned Apple Butter or our So-Easy Apple Butter )

1 cup granulated sugar  

1 egg

1/2 teaspoon vanilla 

1 teaspoon ground cinnamon

1 1/2 cups all-purpose flour

1/4 teaspoon baking soda

1/4 teaspoon cream of tartar

1/2 cup chopped walnuts, optional 

About 1/2 cup+ cinnamon sugar (mix 1/2 cup granulated sugar with 2 tablespoons ground cinnamon)

1. In a mixing bowl, cream together butter, apple butter, and sugar.
2. Add egg, and vanilla. Mix until well combined.
3. In a medium bowl, combine cinnamon, flour, baking soda, and cream of tartar. 
4. Slowly add dry ingredients to butter mixture. Add walnuts if using and mix and until dough pulls together.
5. Place into fridge and chill for at least 2 hours. 
6. Preheat oven to 375°
7. Using a cookie scoop (mine held 2 tablespoons) to portion out cookies, roll cookies into a ball and roll each ball in cinnamon sugar.
8. Place cookies onto ungreased baking sheet and flatten just slightly; baking sheet can be lined with parchment for easier cleaning.
9. Bake 13 minutes or until cookies are set and nicely browned. Sprinkle with a little extra cinnamon sugar if desired.
10. Move baked cookies to wire rack to cool.