Nothing says cozy season like apple butter and snickerdoodle cookies. But when combined? These apple butter snickerdoodles extremist Cozy! Soft, fluffy, cinnamon-filled, apple-flavored, and dare I say, apple cider donut-worthy!?
These delicious foods are full of fall Vegan, Gluten FreeAnd come together 10 ingredientsPreheat the oven and bake some cookies!
How to Make Apple Butter Snickerdoodles
These cookies start out like any good cookie. fluffy Cookies: Cream (vegan) butter and sugar. Then add vanilla extract and apple butter and shape the wet ingredients into balls.
If you haven’t yet indulged your taste buds in apple butter, let me introduce you to the ultimate fall spread! Apple butter is basically caramelized apples cooked in warm spices and filled with a sweet spread. Rich apple flavor. Hubba hubba!
After mixing the apple butter into the wet ingredients to give each bite an apple flavor, it's time to add the flour. Combine the almond flour, potato starch, and arrowroot starch. Light and cake-like Cookie Gluten Free and Grain free!
Generous dosage cinnamon These cookies are large in size Snickerdoodle flavor Baking powder makes the bread tender and salt provides balance.
Then the apple butter comes back into the picture and is stirred for a while. Apple Butter Swirl Throughout the dough.
Cinnamon also comes back in this form: Cinnamon sugar coating It's like eating a classic snickerdoodle cookie. When you take a bite of this cookie, know Autumn is here!
After coating with cinnamon sugar, place cookie dough balls on a baking sheet and press down to flatten. Transfer to the oven and cookie time is just around the corner!
We think you'll love these cookies! They are:
soft
caky
full of apples
cinnamon
Easy to make
It's so delicious!
These cookies are delicious on their own, but they're even better when paired with a cup of warm chai, a glass of non-dairy milk, or crumbled over vanilla ice cream.
More Fall Cookie Recipes
If you try this recipe, let me know! Don't forget to leave a comment, rate it, and tag a photo on Instagram @minimalistbaker. Cheers, friends!
night soil 24 (cookie)
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cookie
- 1/2 cup Softened vegan butter (We like Miyoko's)
- 2/3 cup sugar cane sugar (If you’re vegan, choose organic)
- 1/2 cup Apple butter (Add whipped cream to the dough in step 2 // I prefer Eden if you buy it at the store)
- 1 teaspoon Vanilla extract
- 2 cup Almond flour (We love Wellbee's)
- 2/3 cup Potato starch (not potato powder)
- 1/2 cup Arrowroot Starch (Also known as arrowroot powder)
- 1 ½ teaspoon cinnamon
- 3/4 teaspoon Baking powder
- 1/4 teaspoon sea salt
topping
- 1/4 cup sugar cane sugar (If you’re vegan, choose organic)
- 1 teaspoon cinnamon
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Cookies: In a medium mixing bowl, using an electric mixer, mix the softened vegan butter and cane sugar until light and fluffy. Next, add the apple butter and vanilla extract. Mix again until smooth and completely combined. Add the almond flour, potato starch, arrowroot starch, cinnamon, baking powder, and sea salt. Mix on low speed until the flour is fully incorporated.
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Using a spatula, gently fold in 2 tablespoons (30 g) of apple butter (adjust the amount if you changed the default amount). Leave a few streaks to create swirls throughout the cookie dough. Preheat the oven to 350 degrees F (176 degrees C) and refrigerate the dough for at least 20 minutes while lining two baking sheets with parchment paper.
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Once the oven is preheated and the cookie dough is cool, whisk together 1/4 cup (50 g) cane sugar and 1 teaspoon cinnamon in a small bowl (adjust the amounts if you are changing the standard serving size).
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Using a cookie scoop (like this one) or a tablespoon, scoop 1 ½ tablespoons of cookie dough and roll into balls. Roll the cookie dough in the cinnamon sugar, coating it completely. Place the balls on a baking sheet and press down gently with the palm of your hand. Repeat with the remaining dough, placing the cookies on the baking sheet 2 inches apart. Your hands will get a little dirty from the apple butter swirls, but trust me, it’s worth it!
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Place in the preheated oven and bake for 13-15 minutes, until the cookies are puffed and risen and the edges are golden.
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Cool on baking sheet for 5 minutes before transferring to wire rack and cooling completely. Enjoy! Store leftover cookies in an airtight container at room temperature for up to 3-4 days, or freeze flattened cookie dough balls for up to 1 month. If baking cookies from frozen, add 1-2 minutes to baking time.
*Roughly adapted from Grain Free Cutout Sugar Cookies.
*Nutrient information is approximate and based on Eden Apple Butter and Cinnamon Sugar Topping.
clothing material: 1 cookie calorie: 146 carbohydrate: 17.5 g protein: 2 g province: 8 g Saturated fat: 3 g Polyunsaturated fats: 1.1 g Monounsaturated fats: 3 g Trans fats: 0 g Cholesterol: 0 mg sodium: 62 mg potassium: 47 mg fiber: 1.6 g sugar: 9.4 g Vitamin A: 0 IU Vitamin C: 0 mg calcium: 36 mg steel: 0.4 mg
