Apple Snickerdoodles

soft, apple cinnamon, perfection

There comes a time in Fall when you feel as though if you take another whiff of pumpkin you will explode from the inside out. Maybe I'm just a barista who is sick of making pumpkin spice lattes, or maybe I'm just a girl...a girl with a dream...the pumpkin apocalypse. But what shall rise up to take the place of most loved flavor of Fall? Apple.

Ingredients:

For the dough:

• 1 cup browned butter, softened

• 1 1/2 cups white sugar

• 1/2 cup apple, blended

• 1 egg

• 1 tsp vanilla bean paste, or extract

• 4 cups all-purpose flour

• 2 tsps cream of tartar

• 1 tsp baking soda

• 1 tsp cinnamon

• 3/4 tsp salt

For the cinnamon sugar:

• 1/3 cup white sugar

• 1.5 tbsps cinnamon

Directions:

1. In a large electric mixing bowl, cream together the butter and sugar. Add in the apple, egg and vanilla, and continue mixing until fully combined.

2. Fold in dry ingredients until just combined.

3. Refrigerate the dough for 20-50 minutes. While chilling, preheat the oven to 350°F and prepare a baking pan with parchment paper.

4. Combine the cinnamon and sugar and scoop the dough into balls, size depending on how big you like your cookies. Roll the dough balls into the cinnamon sugar mixure. Put them on the baking sheet, and lightly flatten them before baking.

5. Bake for 15 minutes, or until the bottom edges are lightly golden. Let cool for ten minutes.

6. Enjoy warm or store in an airtight container at room temperature for up to 4 days!