If you dream of soft, cinnamon-spiced cookies with a cozy apple twist, Apple Butter Snickerdoodles are about to become your new baking obsession. These cookies blend the traditional pillowy snickerdoodle with ribbons of rich apple butter, taking a classic up a notch in both flavor and fun. Every bite bursts with autumn vibes, making them perfect for family gatherings, holiday cookie trays, or simply treating yourself with a warm-from-the-oven sweet. Let me walk you through just how magical and easy these Apple Butter Snickerdoodles are to bake!
Ingredients You’ll Need
This recipe comes together with pantry staples and a spoonful of autumn magic. Each ingredient plays an important role in building the soft, spiced, and slightly tangy profile that makes Apple Butter Snickerdoodles so memorable.
- All-purpose flour: Gives the cookies structure and guarantees the perfect thickness and chew.
- Baking soda: Lends a little lift, so your cookies are tender and not flat.
- Cream of tartar: The key to that signature snickerdoodle tang and soft bite.
- Salt: Balances the sweetness and amps up all the lovely spice notes.
- Ground cinnamon: Infuses warmth and coziness, both in the dough and the rolling mix.
- Unsalted butter (softened): Adds richness and helps the cookies spread just right.
- Granulated sugar: For sweetness in the dough and a sparkly finish on the outside.
- Brown sugar (packed): Brings a deeper, caramel-like sweetness that complements the apple butter.
- Apple butter: The star of the show—provides moisture and a concentrated apple flavor that shines in every bite.
- Large egg: Binds everything together and gives the cookies their tender texture.
- Vanilla extract: Rounds out the flavors and brings out the best in both the apples and the cinnamon.
- For rolling: granulated sugar and ground cinnamon: The classic snickerdoodle swirl—crisp, sweet, and a little spicy on the outside.
How to Make Apple Butter Snickerdoodles
Step 1: Prep Your Oven and Baking Sheets
Start by preheating your oven to 350°F (175°C), so it’s ready to work its cookie magic. Line two baking sheets with parchment paper to keep your cookies from sticking and make cleanup a breeze.
Step 2: Whisk the Dry Ingredients
Grab a medium mixing bowl and whisk together the flour, baking soda, cream of tartar, salt, and ground cinnamon. This step ensures your leaveners and spices are evenly dispersed, so every single cookie tastes as good as the last.
Step 3: Cream the Butter and Sugars
In a large bowl, use a hand mixer (or stand mixer) to beat the softened butter, granulated sugar, and brown sugar. You want the mixture to turn light and fluffy—this little bit of airiness helps the Apple Butter Snickerdoodles stay pillowy inside.
Step 4: Add the Apple Butter, Egg, and Vanilla
Mix in the apple butter, egg, and vanilla extract until everything’s smooth and well combined. The apple butter not only adds irresistible flavor but also luscious moisture for that signature soft texture.
Step 5: Combine the Wet and Dry Ingredients
Gently stir the dry ingredients into the wet mixture. Go slow and mix just until a soft dough forms; overmixing could make the cookies tough, and we want them as soft as possible!
Step 6: Mix the Cinnamon-Sugar Coating
In a small bowl, blend together the extra granulated sugar and cinnamon. This fragrant mixture coats each dough ball and creates that classic snickerdoodle sparkle and crunch.
Step 7: Scoop and Roll
Scoop out tablespoon-sized portions of dough and shape them into little rounds. Roll each ball generously in the cinnamon-sugar mixture. Arrange them on the prepared baking sheets, leaving about 2 inches between each one—they’ll spread a little as they bake.
Step 8: Bake to Soft Perfection
Bake the cookies for 10–12 minutes, just until the edges are set but the centers still look slightly soft. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack. The cookies will finish setting up as they cool, ensuring that dreamy softness Apple Butter Snickerdoodles are known for.
How to Serve Apple Butter Snickerdoodles
Garnishes
To make these cookies extra special, sprinkle a touch more cinnamon-sugar on top right as they come out of the oven. If you’re feeling fancy, a little dusting of powdered sugar gives them a festive look—perfect for parties or holiday trays.
Side Dishes
Pairing Apple Butter Snickerdoodles with a mug of hot apple cider or chai latte makes chilly days cozier than ever. They also shine next to a scoop of vanilla bean ice cream or alongside a tart Granny Smith apple for contrast.
Creative Ways to Present
Layer these cookies in a pretty tin lined with parchment, or wrap them in cellophane with cinnamon sticks for a heartfelt homemade gift. For a cookie platter, sandwich two snickerdoodles with a thin swipe of apple butter or cream cheese frosting for an irresistible twist.
Make Ahead and Storage
Storing Leftovers
Apple Butter Snickerdoodles stay wonderfully soft for several days when kept in an airtight container at room temperature. If you want to preserve their just-baked texture, tuck a slice of bread in with the cookies; it keeps them moist without getting soggy.
Freezing
These cookies freeze like a dream! Once completely cool, pop them into a freezer-safe bag or container. They’ll keep fresh for up to 2 months. You can also freeze unbaked, cinnamon-sugar rolled dough balls and bake straight from the freezer, adding an extra minute to the bake time.
Reheating
To recapture that fresh bakery feel, warm the cookies in a 300°F oven for 4–5 minutes. This perks up their flavor and brings back the gooey centers that make Apple Butter Snickerdoodles irresistible.
FAQs
Can I use homemade apple butter?
Absolutely! Homemade apple butter will give your Apple Butter Snickerdoodles an even deeper apple flavor. Just make sure it’s not too runny, or it could affect the cookie texture.
Why do I need cream of tartar?
Cream of tartar is essential for traditional snickerdoodles, lending both tangy flavor and a soft, chewy texture. It reacts with the baking soda to help the cookies rise just right.
What if I don’t have parchment paper?
No worries! You can lightly grease your baking sheets as an alternative. Parchment does make lifting cookies easier and keeps the bottoms from overbrowning, but you’ll still get great results.
Can I make Apple Butter Snickerdoodles gluten free?
Yes, you can use a measure-for-measure gluten-free flour blend in place of the all-purpose flour. The cookies should still bake up soft and delicious, though the flavor and texture may vary.
How do I know when the cookies are done?
The edges will look set and gently golden, while the centers remain slightly pale and soft. Don’t overbake or you’ll lose that signature snickerdoodle chew!
Final Thoughts
There’s something special about pulling a tray of Apple Butter Snickerdoodles from the oven—the scent alone is enough to gather everyone in the kitchen. Whether you’re baking for friends, family, or just for a sweet treat, these cookies will quickly become a recipe you’ll want to make again and again. Give them a try, and let the cozy flavors bring a little extra comfort to your day!
Print
Apple Butter Snickerdoodles Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the warm flavors of fall with these Apple Butter Snickerdoodles. Soft, cinnamon-spiced cookies with a hint of apple butter in every bite, perfect for your autumn baking.
Ingredients
Dry Ingredients:
- 2 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup apple butter
- 1 large egg
- 1 teaspoon vanilla extract
For Rolling:
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Prepare Dry Ingredients: In a medium bowl, whisk together flour, baking soda, cream of tartar, salt, and cinnamon.
- Mix Wet Ingredients: In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy. Mix in apple butter, egg, and vanilla extract until smooth.
- Combine and Form Dough: Gradually add dry ingredients to the wet mixture, stirring until a soft dough forms.
- Roll the Cookies: In a small bowl, combine rolling sugar and cinnamon. Scoop dough, roll into balls, and coat each in the cinnamon-sugar mixture.
- Bake: Place on baking sheets and bake for 10–12 minutes until set. Cool before serving.
Notes
- For extra apple flavor, use a spiced apple butter.
- These cookies stay soft for days and can be frozen for up to 2 months.
- Perfect for fall baking or holiday cookie trays.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
