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Cinnamon Sugar Cookies

Deliciously rich and tender cinnamon sugar cookies with a special twist of apple butter for added moisture and flavor. Perfect for sharing and creating warm memories.
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Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3/4 cup unsalted butter, softened Use high-quality butter for the best flavor. Can be substituted with coconut oil for a dairy-free option.
  • 1 1/4 cups granulated sugar This will sweeten your cookies beautifully.
  • 1/2 cup apple butter Adds moisture and a hint of natural sweetness.
  • 2 large eggs, room temperature Room temperature eggs help create a more uniform batter.
  • 1 tablespoon vanilla extract Use pure vanilla for the richest flavor.
  • 2 3/4 cups all-purpose flour Proper flour results in the desired texture.
  • 1 teaspoon cream of tartar Makes cookies softer and chewier.
  • 1 teaspoon baking soda Acts as a leavening agent.
  • 1/2 teaspoon ground cinnamon Essential for cinnamon cookies.
  • 1/4 teaspoon kosher salt Enhances overall flavor.
  • 1/4 teaspoon ground nutmeg Provides warmth alongside cinnamon.
Cinnamon Sugar Topping
  • 3 tablespoons granulated sugar
  • 3 teaspoons ground cinnamon Remember to use fresh spices for best flavor.

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 the softened butter, granulated sugar, and apple butter on medium speed for 2 to 3 minutes until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract until well combined.
  4. In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, ground cinnamon, kosher salt, and nutmeg.
  5. Slowly add the dry ingredients to the wet mixture, mixing just until combined—avoid overmixing.
  6. Using a tablespoon scoop, form rounded balls of dough and place them on the prepared cookie sheets.
  7. In a small bowl, mix the granulated sugar and ground cinnamon to make the topping.
  8. Roll the dough balls in the cinnamon sugar mixture until coated, and space them 2 inches apart on the sheets.
  9. Bake for 6 to 8 minutes until the edges are set and slightly golden, while the centers remain soft.
  10. Let the cookies cool on a rack completely.

Notes

For chewier cookies, chill the dough for 30 minutes before baking. Store in an airtight container for up to a week, or freeze the dough balls for up to 3 months. Adjust baking time when baking from frozen.