Apple Butter Snickerdoodles

Ingredients

• 2.75 cups all-purpose flour
• 0.5 teaspoons cream of tartar
• 0.5 teaspoons baking soda
• 0.5 teaspoons salt
• 0.25 teaspoons ground cinnamon
• 0.25 teaspoons ground nutmeg
• 1.75 cups white sugar , divided
• 0.5 cups unsalted butter , softened
• 1 large egg , at room temperature
• 0.5 teaspoons vanilla extract
• 0.75 cups apple butter
• 2 tablespoons ground cinnamon

Instructions

1. 1

   Whisk flour, cream of tartar, baking soda, salt, 1/4 teaspoon cinnamon, and nutmeg together in a medium bowl until combined.

2. 2

   Mix 1 1/2 cups sugar and butter together in a large bowl until creamy. Stir in egg and vanilla until incorporated. Add apple butter and mix until well combined. Pour in 1/2 of the flour mixture and stir until combined. Add remaining flour mixture and stir until no dry clumps of flour remain. Cover the bowl and refrigerate dough for at least 2 hours or up to 24 hours.

3. 3

   Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.

4. 4

   Mix remaining 1/4 cup sugar and 2 tablespoons cinnamon together in a shallow bowl or pie pan until well combined. Drop tablespoon-sized pieces of dough into cinnamon-sugar mixture and roll into balls, coating well. Place 1 inch apart onto the prepared baking sheets.

5. 5

   Bake in the preheated oven until the edges are just set, about 10 minutes. Allow cookies to cool on the baking sheets for 5 minutes before removing to a wire rack to cool completely.