Apple Butter Snickerdoodles Recipe

If there’s one cookie that captures autumn’s cozy spirit in every single bite, it’s the irresistible Apple Butter Snickerdoodles. These thick, pillowy-soft cookies intertwine the familiar charm of cinnamon sugar with a deep apple flavor that truly shines thanks to rich apple butter blended right into the dough. Whether you’re baking for a holiday gathering, a quiet Sunday afternoon, or just to fill your kitchen with the most amazing scent, this recipe promises a batch of soft, chewy cookies that everyone will find absolutely unforgettable.

this Recipe

Ingredients You’ll Need

What makes Apple Butter Snickerdoodles truly special is their perfect harmony of simple baking staples with a few thoughtful flavor boosters. Each ingredient brings its own magic, resulting in a cookie that’s tender, warmly spiced, and just sweet enough.

• Unsalted butter (1/2 cup, softened): Brings richness and soft texture; let it come to room temperature for easy blending.
• Apple butter (1/2 cup): The secret star—gives the cookies a deep apple flavor and extra chewiness.
• Granulated sugar (1 cup + 1/4 cup for rolling): Adds sweetness and that signature snickerdoodle crunch around the edges.
• Large egg (1): Binds the dough, ensuring every cookie is moist and holds together beautifully.
• Vanilla extract (1 teaspoon): Enhances all the flavors and adds warm aroma.
• All-purpose flour (2 1/2 cups): Creates structure and a soft crumb while letting apple and spice flavors shine.
• Cream of tartar (2 teaspoons): Key to the classic snickerdoodle tang and chewy texture.
• Baking soda (1 teaspoon): Ensures your cookies rise just right and stay airy.
• Salt (1/4 teaspoon): Balances out the sweetness and brings forward the other flavors.
• Ground cinnamon (2 teaspoons): Essential for that warming spice both in the dough and the rolling sugar.

How to Make Apple Butter Snickerdoodles

Step 1: Prep Your Baking Sheets and Oven

Start by preheating your oven to 375°F (190°C), and line two baking sheets with parchment paper. This keeps the Apple Butter Snickerdoodles from sticking and makes cleanup a breeze.

Step 2: Cream Together the Butter, Apple Butter, and Sugar

In a large mixing bowl, beat the softened butter, apple butter, and 1 cup of granulated sugar until the mixture is light, fluffy, and slightly paler. This step sets the stage for ultra-soft cookies with depth of flavor in every bite.

Step 3: Add Egg and Vanilla

Crack in the egg and pour in the vanilla extract. Beat again until everything is smooth and well-combined, infusing your dough with even more aromatic goodness.

Step 4: Whisk Together the Dry Ingredients

Grab a separate bowl and whisk together the flour, cream of tartar, baking soda, and salt. Combining these before adding them to the wet mix ensures that leavening is evenly distributed, so your Apple Butter Snickerdoodles bake up uniformly.

Step 5: Combine the Wet and Dry Ingredients

Gradually add the dry ingredients into the wet mixture, mixing gently until a soft dough forms. Be careful not to overmix—just blend until you no longer see streaks of flour for the most tender cookies.

Step 6: Make the Cinnamon-Sugar Coating

In a small bowl, stir together the remaining 1/4 cup of sugar and 2 teaspoons of ground cinnamon. This is the finishing touch for that classic snickerdoodle sparkle and spice.

Step 7: Shape and Coat the Dough

Scoop tablespoon-sized portions of dough and roll them into balls with your hands. Then, gently roll each ball in the cinnamon-sugar mixture until fully coated, ensuring every cookie gets a crackling, sweet crust.

Step 8: Bake to Perfection

Space the dough balls about 2 inches apart on your prepared baking sheets. Bake for 10–12 minutes, just until the edges are set but the centers look soft and puffy. Let the Apple Butter Snickerdoodles cool for 5 minutes on the baking sheet before transferring them to a wire rack, so they finish setting up while staying perfectly soft inside.

How to Serve Apple Butter Snickerdoodles

Garnishes

A sprinkle of extra cinnamon sugar on top while the cookies are still warm gives them a beautiful glisten and a punchy hint of spice. For a whimsical touch, try dusting with a little powdered sugar or even a drizzle of caramel for extra decadence.

Side Dishes

Apple Butter Snickerdoodles are lovely on their own, but they pair dreamily with a cozy mug of apple cider, chai latte, or even a scoop of vanilla ice cream for dessert. Serve with fresh apple slices or a fruit salad for a refreshing counterpoint to their sweetness.

Creative Ways to Present

Package these beauties in a rustic bakery box tied with twine as a heartfelt homemade gift, or pile them high on a festive platter for holiday cookie exchanges. For parties, try sandwiching apple butter or cinnamon cream cheese between two cookies to make indulgent snickerdoodle sandwiches everyone will rave about!

Make Ahead and Storage

Storing Leftovers

Keep leftover Apple Butter Snickerdoodles in an airtight container at room temperature, and they’ll stay wonderfully soft for up to five days. If you notice them drying out, add a slice of apple or a piece of bread to the container—the cookies will draw in a bit of moisture and stay bakery-fresh.

Freezing

For longer storage, these cookies freeze remarkably well. Once cooled, layer them between sheets of parchment in a freezer bag or airtight container. Enjoy them within two months for best texture and flavor. Thaw on the counter for about 30 minutes before serving.

Reheating

If you’re craving that just-baked warmth, pop a frozen or room-temperature cookie in the microwave for five to ten seconds. It’ll soften right up and the cinnamon aroma will bloom all over again—just like the day they were baked!

FAQs

Can I use homemade apple butter in these cookies?

Absolutely! Homemade apple butter gives your Apple Butter Snickerdoodles an even richer, more personalized apple flavor. Just make sure it’s not too runny so the dough stays firm enough to roll.

What if I don’t have cream of tartar?

Cream of tartar creates that classic chewy-snappy snickerdoodle texture and signature tang. If you’re in a bind, substitute with a teaspoon of lemon juice, though the texture and flavor will be a little different (but still delicious!).

How do I know when the cookies are done?

Look for set, slightly golden edges while the centers remain soft and puffy. Don’t overbake—Apple Butter Snickerdoodles will continue to cook and set as they cool on the baking sheet.

Can I make the dough ahead of time?

Yes, you can! Chill the dough, covered, for up to 48 hours before baking. This actually intensifies the apple and spice flavors. Let it come close to room temperature for easier rolling before baking as directed.

Can I make these gluten free?

Definitely. Swap the all-purpose flour for your favorite 1:1 gluten-free baking blend, and make sure your apple butter and other ingredients are certified gluten free. The result will still be soft, flavorful, and delightfully spiced!

Final Thoughts

I can’t recommend these Apple Butter Snickerdoodles enough—each bite is a sweet celebration of fall flavors and simple home baking. Don’t wait for a special occasion; these cookies are perfect for sharing and enjoying any time you want a cozy treat. Happy baking!

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