Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/2 cup apple butter (smooth variety preferred)
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup granulated sugar (for rolling)
- 2 teaspoons ground cinnamon (for rolling)
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking and ensure even browning.
- In a large mixing bowl, beat the softened butter, 1 cup of granulated sugar, and the brown sugar together using an electric mixer. Continue beating for about 2-3 minutes until the mixture is light and fluffy.
- Add the apple butter, egg, and vanilla extract to the butter mixture. Beat on medium speed until fully combined, scraping down the sides of the bowl as needed to ensure everything is incorporated.
- In a separate medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. This ensures the leavening agents are evenly distributed so your cookies rise consistently.
- Gradually add the dry ingredients to the wet ingredients. Mix on low speed until a soft dough forms. Do not overmix, as this can make the cookies tough. If the dough feels too soft, you can chill it for 15 minutes.
- In a small bowl, mix the 1/4 cup of sugar and 2 teaspoons of cinnamon. Scoop about 1.5 tablespoons of dough and roll it into a ball. Roll the ball in the cinnamon-sugar mixture until it is generously coated.
- Place the balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10 to 12 minutes, or until the edges are set but the centers still look slightly soft. Allow them to cool on the pan for 5 minutes before transferring to a wire rack.
- Cook Time: 30 minutes
- Diet: Vegetarian