Apple Butter Snickerdoodles
3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup butter, softened
1 1/4 cup granulated sugar + 1/3 cup, divided
2 large eggs
1 tablespoon vanilla extract
1/2 cup Grandma Hoerner’s Apple Butter
1/2 teaspoon cinnamon + 1 teaspoon, divided
Whisk flour, baking powder, and salt in a medium bowl. Set aside.
Cream butter and 1 1/4 cups sugar in a mixer until fluffy. Mix in eggs, vanilla, 1/2 teaspoon cinnamon, and Grandma Hoerner’s apple butter.
Beat just until mixed. Add in flour mixture and mix until just blended together. Chill your dough at least 4 hours.
This dough MUST be cold before baking. Because of all the butter and apple butter, the cookies will spread quite a bit if you skip the chilling!
Preheat oven to 350F. Line cookie sheets with parchment or a silpat baking mat.
Place 1 teaspoon cinnamon and 1/3 cup sugar in a small bowl.
Scoop balls of cookie dough (mine were done using a 2 tablespoon cookie scoop) and roll them in the cinnamon sugar.
Place on your cookie sheet. I recommend only scooping 2 cookie sheets at a time, then re-chill the dough for while those two trays bake.
Bake cookies for 11-12 minutes for slightly underdone, 13-14 minutes for fully done. Cool slightly before removing from cookie sheets.