Apple Pie Spice Snickerdoodles

4 from 1 vote

Two fall favorites in one fun cookie. They’re apple, spice, and everything nice.

Prep Time20

Cook Time15

CHILL1

Total Time1 35

Course: Desserts

Keyword: Apple Pie, Chef Taffiny Elrod

Keto Chow Flavor: Apple Pie

Recipe Creator: Chef Taffiny Elrod

Servings: cookies

Calories: 89.6kcal

Author: Taffiny Elrod

In a large mixing bowl cream butter and cream cheese with an electric mixer, whipping until light and fluffy.
Add the granulated and brown erythritols and beat until well combined, add the vanilla extract and mix, then add the eggs one at a time, beating after each addition, scraping down the bowl with a spatula to ensure everything is incorporated.
Add the dry ingredients to the bowl and mix until a slightly sticky dough has formed. Cover with plastic and chill for approximately 1 hour.
When ready to make the cookies preheat the oven to 350 degrees and line two cookie sheets with parchment paper.
Mix three tablespoons erythritol with apple pie spice and cinnamon in a small bowl.
Scoop approximately two tablespoons of dough – I used a #40 ice cream scoop - and roll into a ball, then place it in the erythritol-spice mixture and roll to coat well.
Place on a prepared cookie sheet and flatten slightly, continue with the rest of the dough placing eight cookies on each tray.
Bake in the preheated oven 13-15 minutes until the edges are firm and the tops are slightly puffed.
Allow the cookies to cool at least ten minutes before removing them from the tray. Cool completely and store in an airtight container for up to three days.