These Apple Butter Snickerdoodles are a cozy, fall-inspired twist on the classic cinnamon-sugar cookie. Soft and chewy with a hint of apple butter and warm spices, these cookies are perfect for autumn gatherings, holiday baking, or simply enjoying with a cup of tea or coffee.
Why You’ll Love This Recipe
- Soft and chewy texture – These cookies stay moist thanks to the apple butter.
- Warm fall flavors – Cinnamon, nutmeg, and apple butter create a cozy, spiced treat.
- Easy to make – Simple ingredients and no chilling required.
- Perfect for autumn – A great addition to fall baking and holiday dessert tables.
- Make-ahead friendly – They store well and can be frozen for later.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cookies:
- Unsalted butter, softened
- Granulated sugar
- Brown sugar
- Apple butter
- Egg
- Vanilla extract
- All-purpose flour
- Baking soda
- Cream of tartar
- Cinnamon
- Nutmeg
- Salt
For the Cinnamon-Sugar Coating:
- Granulated sugar
- Cinnamon
Directions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream butter and sugars – In a bowl, beat butter, granulated sugar, and brown sugar until fluffy.
- Mix in wet ingredients – Add apple butter, egg, and vanilla, mixing until smooth.
- Combine dry ingredients – In a separate bowl, whisk flour, baking soda, cream of tartar, cinnamon, nutmeg, and salt.
- Make the dough – Gradually mix dry ingredients into wet ingredients until combined.
- Prepare the coating – Mix sugar and cinnamon in a small bowl.
- Shape and roll – Scoop dough into balls, roll in cinnamon-sugar, and place on the baking sheet.
- Bake for 9-11 minutes until edges are set but centers are slightly soft.
- Cool and enjoy – Let cookies cool on the pan for 5 minutes before transferring to a wire rack.
Servings and Timing
- Servings: 24 cookies
- Prep time: 10 minutes
- Cook time: 10 minutes
- Total time: 20 minutes
Variations
- Maple Glaze – Drizzle with a simple maple glaze for extra sweetness.
- Brown Butter Version – Use browned butter for a richer flavor.
- Stuffed Snickerdoodles – Fill each cookie with a small caramel or white chocolate piece.
- Pumpkin Spice Twist – Add a teaspoon of pumpkin spice for extra warmth.
- Gluten-Free Option – Use a 1:1 gluten-free flour blend.
Storage/Reheating
- Room temperature: Store in an airtight container for up to 5 days.
- Refrigerator: Keeps well for up to a week.
- Freezer: Freeze dough balls or baked cookies for up to 2 months.
- Reheating: Warm in the microwave for 10 seconds for a fresh-from-the-oven taste.
FAQs
Can I use homemade apple butter?
Yes! Homemade apple butter adds even more fresh apple flavor.
Do I have to chill the dough?
No chilling is required, but chilling for 30 minutes can make the cookies thicker.
Can I make these without cream of tartar?
Yes! Substitute with 1 teaspoon of baking powder.
How do I keep the cookies soft?
Store them in an airtight container with a slice of bread to retain moisture.
Can I use apple sauce instead of apple butter?
Apple sauce is thinner, so it may change the texture slightly.
Do these cookies spread a lot?
They spread slightly but remain thick and chewy.
Can I use salted butter?
Yes, just reduce the added salt to ¼ teaspoon.
What can I serve with these cookies?
Enjoy with coffee, tea, or warm apple cider for a cozy pairing.
Can I make these into cookie bars?
Yes! Spread the dough in a greased 9×9 pan and bake for 20-25 minutes.
How do I get a stronger apple flavor?
Increase the apple butter slightly or add a dash of apple pie spice.
Conclusion
These Apple Butter Snickerdoodles are the perfect combination of cinnamon-sugar sweetness and warm apple flavor, making them an irresistible fall treat. Whether you enjoy them fresh from the oven or save some for later, these soft, spiced cookies are sure to become a seasonal favorite. Try them today and enjoy a cozy bite of autumn!
PrintApple Butter Snickerdoodles
These Apple Butter Snickerdoodles are soft, chewy cookies with a hint of apple butter, cinnamon, and nutmeg. They have the classic tang of a snickerdoodle but with an extra cozy fall flavor!
- Prep Time: 10 minutes
- Chill Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Cookies:
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- â…“ cup apple butter
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon cream of tartar
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
For the Cinnamon-Sugar Coating:
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
Step 1: Make the Dough
- In a large bowl, cream together butter, granulated sugar, and brown sugar until fluffy (about 2 minutes).
- Mix in apple butter, egg, and vanilla extract, stirring until smooth.
- In another bowl, whisk together flour, baking soda, cream of tartar, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Step 2: Chill the Dough
- Cover the dough and refrigerate for 30-60 minutes (this helps the cookies stay thick and chewy).
Step 3: Preheat & Coat the Dough Balls
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a small bowl, mix cinnamon and sugar for coating.
- Roll the chilled dough into 1 ½-inch balls, then roll each in the cinnamon-sugar mixture.
Step 4: Bake the Cookies
- Place the coated dough balls 2 inches apart on the baking sheet.
- Bake for 10-12 minutes, until the edges are set but the centers look slightly soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
- Letting the dough chill helps keep the cookies from spreading too much.
- Store in an airtight container for up to 4 days or freeze for 3 months.
- Add white chocolate chips for a fun variation!