Apple Butter Snickerdoodles

Cinnamon, apple, brown sugar – the smells that remind me of autumn. I’ve been enjoying using my farm apples in many different ways in recipes, like a classic applesauce or baked down into apple butter used in these very-Fall snicker doodles. I’m always looking for ways to incorporate healthier ingredients like flours and fats. I love the taste of whole wheat flour in baked goods, it produces a nuttier and more complex flavor than basic flour. The apple butter keeps these snicker doodles delicately moist even with the addition of ground flaxseed. Between sugary baked apples, cinnamon and nutty flour, the aroma in the kitchen smelled just as good as these cookies tasted. Moist, chewy, crispy and all the comforting flavors you expect in a fall dessert. In my opinion, it’s the perfect fall cookie.

Apple butter is probably the most delicious thing you can stock up this season. It goes on just about everything from toast, used instead of regular butter in baked goods, and makes for an extra delicious gift when jarred. 

Apple Butter Snickerdoodles

Ingredients {Makes 3 dozen}

1 1/4 cups – All Purpose Flour

1 cup – Whole Wheat Flour

1/4 cup – Ground Flax Seed

2 teaspoons – Baking Powder

1 teaspoon – Baking Soda

1/2 teaspoon – Coarse Salt

1 cup – Apple Butter {recipe below}

1 3/4 cups – Granulated Sugar

2 large – Eggs

1 tablespoon – Ground Cinnamon

Recipe {Adapted from Martha Stewart Living}

Pre-heat oven to 350 degrees, and line two baking sheets with parchment paper. In a bowl, whisk together the flours, flax, baking soda and powder, and salt. In the bowl of a mixer, beat the butter with 1 1/2 cups of sugar on medium-high speed, until pale and fluffy {about 3 to 4 minutes}. Add eggs one at a time, blending well after each addition. Beat in the flour mixture in two parts, just until combined. Refrigerate dough until firm, at least 30 minutes.

In a small bowl, stir together the remaining sugar and cinnamon. Roll heaping teaspoons of dough into balls, then roll into the cinnamon-sugar to coat. Place cookies 1 inch apart on baking sheets, and bake until golden, rotating halfway {about 10 minutes}. Transfer cookies to cool completely on wire rack. Store in an airtight container up to 6 days.

Apple Butter

Ingredients {Makes about 2 cups}

3 cups – Apple Sauce {recipe here, or use your favorite organic and unsweetened brand}

1/2 cup – Dark Brown Sugar

1/2 teaspoon – Ground Cinnamon

1/8 teaspoon – Ground Allspice

1/8 teaspoon – Ground Cloves

Pinch of Ground Nutmeg

Recipe

Pre-heat oven to 325 degrees. In a baking dish, stir the ingredients together and bake, stirring every 30 minutes, until dark golden brown and reduced to about half {about 2 hours}. Let cool completely before using. Refrigerate in an airtight container for up to 2 weeks, or in the freezer for 3 months.