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Cinnamon Sugar Cookies

These delightful Cinnamon Sugar Cookies feature a unique flavor profile with the addition of apple butter, providing moisture and a sweet, fruity undertone to this comforting classic.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 130
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3/4 cup unsalted butter, softened Use a high-quality brand like Kerrygold for extra richness
  • 1 1/4 cups granulated sugar
  • 1/2 cup apple butter Homemade or store-bought, such as Smucker's
  • 2 large eggs, room temperature Bring the eggs out about 30 minutes before baking
  • 1 tablespoon vanilla extract Real vanilla enhances the flavor!
  • 2 3/4 cups all-purpose flour I love using King Arthur Flour for its consistency
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground nutmeg
Cinnamon Sugar Coating
  • 3 tablespoons granulated sugar For cinnamon sugar
  • 3 teaspoons ground cinnamon For cinnamon sugar

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) while you prepare the cookie dough.
  2. Line three cookie sheets with parchment paper.
  3. In the bowl of a stand mixer with the paddle attachment, cream together the softened butter, granulated sugar, and apple butter on medium speed for about 2 to 3 minutes until light and fluffy.
  4. Add the eggs to the mixture one at a time, beating well after each addition. Then, mix in the vanilla extract.
  5. In a separate medium bowl, whisk together the flour, cream of tartar, baking soda, ground cinnamon, kosher salt, and ground nutmeg.
  6. Slowly add the dry ingredients into the wet ingredients, mixing just until they are combined.
  7. Using a 1-tablespoon cookie scoop, scoop out rounded balls of dough and place them on one of the prepared cookie sheets.
  8. In a small bowl, mix 3 tablespoons of granulated sugar with 3 teaspoons of ground cinnamon. Roll each dough ball in this mixture until fully coated.
  9. Place the dough balls about 2 inches apart on the parchment-lined baking sheets and bake for 6 to 8 minutes.
  10. Carefully remove the cookies from baking sheets and place them on a cooling rack to cool completely.

Notes

Store your cookies in an airtight container at room temperature for up to a week. You can prepare the dough in advance and freeze it for longer storage. Avoid overmixing to keep cookies tender.