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October 11th, 2016

Melt-in-your-mouth Apple Butter Snickerdoodles


October 11, 2016

Fall is here and it wants you to try these Melt-in-your-mouth Apple Butter Snickerdoodles! They are perfectly crisp on the outside and chewy in the middle. They are perfect for using whole wheat, powdered eggs, and require no fresh butter. If this is what living off food storage tastes like, sign me up!

  • Prep: 10 mins
  • Cook: 15 mins
  • Yields: 24 cookies


1 1/2 cups sugar

1/2 cup apple butter

1/4 cup butter-flavored shortening

1/4 cup oil

2 large eggs (2 T. dry egg powder + 2-4 T. water)

3 cups flour (try some whole wheat flour here...either 100%, half and half or at least 1/4 C....you can do it, be brave!)

2 teaspoons cream of tartar

1 teaspoon baking soda

1/4 teaspoon salt

Cinnamon Sugar Topping

1/4 cup sugar

2 teaspoons ground cinnamon


1Beat 1 1/2 cups sugar, the apple butter, shortening, oil and eggs (or egg powder, if you used beans you may not need to add in any extra water) in large bowl with electric mixer on medium speed, or mis with soon. Stir in flour, cream of tartar, baking soda and salt. (If you used powdered eggs, add water in now 2 T. at a time or until a soft dough forms).

2Shape dough into balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place all 24 cookies on a single ungreased cookie sheet and chill in the fridge for 30 minutes-1 hour.

3When you're ready to bake pre-heat oven to 400 degrees and place cookies 2 inches apart on ungreased cookie sheet.

4Bake 8-10 minutes or until set. Immediately remove from cookie sheet wire rack.


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