If you're a fan of snickerdoodles but want to try something a little different, Pear Butter Snickerdoodles are the perfect treat. This take on the classic cookie uses pear butter for an extra layer of flavor, making the cookies soft, chewy, and wonderfully fragrant. The hint of cinnamon pairs beautifully with the natural sweetness of the pear butter, creating a dessert that feels familiar but with a delightful twist. Whether you’re baking for a special event or just to enjoy with a cup of tea, these cookies bring comfort in every bite.
Customizing This Dish
- Pear Butter Substitution: If you don’t have pear butter, you can swap in apple butter for a similar flavor profile. Or, try other types of fruit butters, such as plum, for something completely different.
- Flour Choices: If you prefer a gluten-free option, you can substitute the all-purpose flour with a gluten-free flour blend. Keep in mind that the texture may change, and you may need to experiment with the amount of flour for the right consistency.
- Flavor Variations: For a bit of extra depth, try adding a pinch of ground cardamom or nutmeg to the dough, or even a drizzle of caramel sauce for a decadent twist.
Storing Leftovers
If you have any cookies left (which is rare!), store them in an airtight container at room temperature for up to 5 days. To keep them fresh and soft, place a piece of parchment paper between layers of cookies to prevent them from sticking together.
Freezing Instructions
To freeze baked Pear Butter Snickerdoodles, arrange them in a single layer on a baking sheet and place them in the freezer until firm (about 1-2 hours). Once frozen, transfer the cookies to an airtight container or a freezer bag. They will stay fresh for up to 3 months. When you're ready to enjoy them, simply thaw at room temperature for a few minutes, or heat them gently in the oven for a few seconds to warm them up.
Freezing the dough is another great option if you want to bake fresh cookies later. After preparing the dough, roll it into balls and coat them in the cinnamon-sugar mixture. Arrange the dough balls on a baking sheet and freeze until firm (about 1-2 hours). Once frozen, transfer the dough balls to a freezer bag or airtight container and store them for up to 3 months. To bake, simply place the frozen dough balls on a baking sheet and bake as directed, adding an extra minute or two to the baking time.
Pear Butter Snickerdoodles
- Hand mixer
- 1 stick (8 tbsp) unsalted butter at room temperature
- 160g light brown sugar
- 2 egg yolks
- 1 1/2 tsp pure vanilla extract
- 5 tbsp pear butter
- 230g all-purpose flour
- 1 1/2 tsp ground cinnamon
- 3/4 tsp baking soda
- 3/4 tsp tsp salt
Cinnamon Sugar Mix
- 3 tbsp granulated sugar
- 3/4 tsp ground cinnamon
- Preheat the oven to 350°F and line large baking trays with parchment paper or Silpat mats.
- Add the butter, brown sugar, egg yolk, vanilla, and pear butter to a large bowl and mix thoroughly with a hand mixer. Add the flour, cinnamon, baking soda, salt, nutmeg, ginger, and cloves, and mix until combined. Cover and refrigerate for 15 minutes to chill the dough.
- In a shallow bowl, combine the granulated sugar and cinnamon.
- Once chilled, scoop out 1.5 tablespoons of dough, roll into balls, and coat in the cinnamon-sugar mixture. Place the dough balls on the prepared trays. Press down gently with the bottom of a glass to slightly flatten.
- Bake for 10-12 minutes, rotating the trays halfway through. The cookies should be golden on the edges and bottom, puffed up, then crackly on top as they cool.
- Let the cookies cool for about 2 minutes before transfering to a cooling rack.
- Be sure that the butter has come to room temperature before you start, otherwise it won't blend well with the apple butter & egg mixture.
