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Cinnamon Sugar Cookies

These delightful Cinnamon Sugar Cookies feature a unique addition of apple butter, resulting in a moist texture and irresistible flavor, making them perfect for any occasion.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 30 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3/4 cup unsalted butter, softened Ensure your butter is at room temperature for best creaming consistency.
  • 1 1/4 cups granulated sugar This will give your cookies the perfect sweetness and color.
  • 1/2 cup apple butter Adds moisteness and flavor; recommend Smucker's Natural Apple Butter.
  • 2 large eggs Use room temperature eggs for better blending.
  • 1 tablespoon vanilla extract Use high-quality extract for aromatic depth.
  • 2 3/4 cups all-purpose flour Measure accurately for best results.
  • 1 teaspoon cream of tartar Helps achieve the chewy texture.
  • 1 teaspoon baking soda Leavening agent for rise.
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt Enhances flavors.
  • 1/4 teaspoon ground nutmeg Adds flavor complexity.
Cinnamon Sugar Coating
  • 3 tablespoons granulated sugar Coating for added sweetness.
  • 3 teaspoons ground cinnamon For rolling the cookies.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line three cookie sheets with parchment paper.
  2. In a stand mixer, cream together butter, granulated sugar, and apple butter on medium speed for 2 to 3 minutes until light and fluffy.
  3. Add eggs one at a time, mixing well after each addition, then mix in the vanilla extract.
  4. In a separate bowl, whisk together flour, cream of tartar, baking soda, cinnamon, salt, and nutmeg.
  5. Gradually add dry ingredients to wet mixture, mixing just until combined.
  6. Scoop dough using a tablespoon cookie scoop and place them on the prepared baking sheets.
  7. In a small bowl, mix granulated sugar and ground cinnamon for the coating.
  8. Roll each dough ball in the cinnamon sugar mixture, spacing about 2 inches apart.
  9. Bake for 6 to 8 minutes until edges are set and lightly golden but centers remain soft.
  10. Allow cookies to cool on sheets for a few minutes before transferring to a cooling rack.

Notes

Store cookies in an airtight container for up to 5-7 days, or freeze for up to 3 months. For gluten-free options, use a 1:1 gluten-free flour blend.