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Apple Butter Snickerdoodles

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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!

Ingredients

Scale

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

  1. In a large bowl, cream together butter, granulated sugar, and brown sugar until fluffy (about 2 minutes).
  2. Mix in apple butter, egg, and vanilla extract, stirring until smooth.
  3. In another bowl, whisk together flour, baking soda, cream of tartar, salt, cinnamon, and nutmeg.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Step 2: Chill the Dough

  1. Cover the dough and refrigerate for 30-60 minutes (this helps the cookies stay thick and chewy).

Step 3: Preheat & Coat the Dough Balls

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a small bowl, mix cinnamon and sugar for coating.
  3. Roll the chilled dough into 1 ½-inch balls, then roll each in the cinnamon-sugar mixture.

Step 4: Bake the Cookies

  1. Place the coated dough balls 2 inches apart on the baking sheet.
  2. Bake for 10-12 minutes, until the edges are set but the centers look slightly soft.
  3. 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!