Snickerdoodles are an obsession around here and if you haven’t tried my white chocolate snickerdoodles or pumpkin snickerdoodles you need to try them out ASAP! After all, it’s peak cookie season and there’s nothing better than freshly baked cookies on a cozy night. These snickerdoodles are filled with flavorful apple butter (I just used store bought) and are super light and fluffy. They are similar to my maple cookies but with apple butter flare. They’re made with cream of tartar so they have that classic snickerdoodle flavor but with an apple butter spin. It’s a hug in a cookie and a fun spin on the classic cookie we all know and love.
Apple Butter: A store bought apple butter works perfectly fine here. However if you have some homemade you want to use, go for it! The apple butter flavor isn’t very strong of over-powering it just adds a little flavor and moisture to the cookie Flour: A mix of cake flour and all purpose flour is what I love. Be sure to spoon and level the flour so you don’t end up with more flour than needed. Butter: cold butter, no need to use softened here. Cream of tartar: gives snickerdoodle cookies it’s classic flavor Cinnamon: I use 1 1/2 tsp. I’ve found that’s enough especially since the cookie gets rolled in additional cinnamon and sugar, but feel free to use more if you prefer more cinnamon flavor. Other basic baking ingredients: sugar, brown sugar, salt, baking soda, egg, vanilla
