Caramel Apple Butter Snickerdoodles
Published: Friday, October 11, 2024
2¾ c. all-purpose flour
2 tsp. baking powder
½ tsp. salt
1½ tsp. cream of tartar
1 tsp. apple pie spice
½ tsp. cinnamon
½ c. unsalted butter softened
1½ c. sugar
2 eggs
1 tsp. vanilla extract
½ c. apple butter
36 soft caramels, unwrapped
¼ c. sugar
2 tsp. cinnamon
In a medium bowl, whisk together the flour, baking powder, salt, cream of tartar, apple pie spice, and the ½ teaspoon cinnamon. Set aside.
In a large bowl, using a stand or electric mixer, cream the butter and 1½ cups sugar together until light and fluffy. Beat in the eggs and vanilla followed by the apple butter. With the mixer on low, add the dry ingredients until incorporated. Chill dough for about 2 hours in the refrigerator or 30-45 minutes in the freezer.
Once the dough is chilled, preheat oven to 350°. Line a baking sheet with parchment paper. In a small bowl, whisk together ¼ cup sugar and 2 teaspoons cinnamon.
Using a 2" cookie scoop, portion out the dough. Flatten each scoop of dough into a disk. Place a soft caramel in the middle and then wrap with dough. Roll into a ball and toss it in the cinnamon-sugar mixture until completely coated. Transfer the dough balls to the prepared baking sheet, spacing them about 2" apart.
Bake 15 minutes or until lightly golden. Allow cookies to rest on the cookie sheet for 2 minutes before transferring them to a wire rack to cool completely. Pack and store in an airtight container. —3 dozen cookies.
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