Apple Butter Snickerdoodles #cookies #baking

Is it true that you are folks creamy fruit spread darlings? Creamy fruit spread wasn't ever truly on my radar until a couple of years back. In the event that you're pondering, creamy fruit spread is made by cooking apples and apple juice longer than you would for fruit purée.

Since it cooks so long, the sugar in the apples caramelizes which turns the spread a profound darker. The additional measure of sugar also makes the creamy fruit spread have a more extended time span of usability than fruit purée. Fundamentally, it's more similar to apple jelly than fruit purée. Where you may eat fruit purée with a spoon, creamy fruit spread is something you'd spread on toast. The smell of creamy fruit spread right out of the container is astonishing so my preferred method to utilize is to heat with it.

I realize that plain old snickerdoodles are what you regularly observe, yet making new flavors is such a lot of fun. Indeed, I have a few distinct recipes on this blog and every one is delightful.

Creamy fruit spread Snickerdoodles are another ideal fall treat recipe; they're delicate and chewy with bunches of apple and cinnamon enhance.

Also try our recipe Softbatch Cream Cheese Chocolate Chip Cookies

Creamy fruit spread Snickerdoodles are a simple snickerdoodle recipe made with creamy fruit spread and warm cinnamon. These snickerdoodles delicate and chewy and are the ideal fall treat recipe.

INGREDIENTS

• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon cream of tartar
• 1/2 teaspoon salt
• 3/4 cup unsalted butter softened
• 1 1/4 cups granulated sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 1/2 cup Apple Butter
• 1/2 teaspoon cinnamon

FOR THE TOPPING:

• 1/3 cup granualted sugar
• 1 teaspoon cinnamon

INSTRUCTIONS

1. Whisk flour, baking powder, cream of tartar and salt in a medium bowl. Set aside.
2. Cream butter and 1 1/4 cups sugar in a mixer until fluffy. Mix in eggs, vanilla, 1/2 teaspoon cinnamon, and apple butter.
3. Beat just until mixed. Add in flour mixture and mix until just blended together. Chill your dough at least 4 hours.
4. This dough MUST be cold before baking. Because of all the butter and apple butter, the cookies will spread quite a bit if you skip the chilling!
5. Preheat oven to 350°F. Line cookie sheets with parchment or a silpat baking mat.
6. Place 1 teaspoon cinnamon and 1/3 cup sugar in a small bowl.
7. Scoop balls of cookie dough (mine were done using a 2 tablespoon cookie scoop) and roll them in the cinnamon sugar.
8. Place on your cookie sheet. I recommend only scooping 2 cookie sheets at a time, then re-chill the dough for while those two trays bake.
9. Bake cookies for 11-12 minutes for slightly underdone, 13-14 minutes for fully done. I like my cookies half raw, but if you don’t, cook them for the full 13-14 minutes. Cool slightly before removing from cookie sheets.

Read more our recipe : Raspberry Vodka Lemonade

Source : https://bit.ly/3aqDsBm