Name: Apple Butter Snickerdoodles Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 2 3/4 cups all-purpose flour; 2 teaspoons cream of tartar; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 cup unsalted butter, softened; 1/2 cup apple butter; 1 cup granulated sugar; 1/2 cup light brown sugar, packed; 1 large egg; 1 teaspoon vanilla extract; 1/4 cup granulated sugar mixed with 1 tablespoon ground cinnamon

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If you’re searching for the ultimate cozy cookie to welcome fall or simply perk up your afternoon, you absolutely have to try these Apple Butter Snickerdoodles. They wrap all the warm, nostalgic notes of apple butter and cinnamon spice into a classic snickerdoodle, creating a soft, chewy, and perfectly spiced treat that will have everyone reaching for seconds (or thirds). Whether you’re baking for a family gathering, a holiday cookie swap, or just because, this is the cookie you’ll bookmark to make again and again.

Apple Butter Snickerdoodles Recipe - Recipe Image

Ingredients You’ll Need

The beauty of these Apple Butter Snickerdoodles lies in their everyday ingredients, each one pulling its weight for the perfect texture and flavor. Simple pantry staples blend with a generous scoop of apple butter to create something magical. Here’s what you’ll need, plus a quick tip for each component:

All-purpose flour: Gives the cookies just the right foundation for a tender, chewy bite.
Cream of tartar: The secret to that signature tang and fluffy texture in snickerdoodles.
Baking soda: Helps the cookies rise and stay soft at the center.
Salt: Enhances all the sweet-spicy notes and ensures balance.
Ground cinnamon: Brings classic warmth; don’t skimp here!
Ground nutmeg: A tiny pinch creates surprising depth and coziness.
Unsalted butter, softened: For richness and a bit of that classic cookie chew.
Apple butter: Adds fruity flavor, moisture, and that special autumn twist.
Granulated sugar: Keeps things sweet and helps with the iconic crackled top.
Light brown sugar, packed: Gives extra softness and hints of caramel flavor.
Large egg: Binds everything together for a dough that holds its shape.
Vanilla extract: Evens out the spice and mingles deliciously with apple notes.
For rolling: Granulated sugar mixed with ground cinnamon: The special finishing touch for that irresistibly crisp, spicy exterior.

How to Make Apple Butter Snickerdoodles

Step 1: Prep Your Baking Tools

Start by preheating your oven to 350°F (175°C) and lining a couple of baking sheets with parchment paper. This sets you up for smooth, non-stick cookie magic—and, trust me, makes cleanup a breeze when the last batch is done.

Step 2: Whisk Together the Dry Ingredients

In a medium bowl, combine your flour, cream of tartar, baking soda, salt, cinnamon, and nutmeg. Give it all a thorough whisk to mix and aerate—ensuring every bite of your Apple Butter Snickerdoodles is perfectly spiced and fluffy.

Step 3: Cream Butter, Apple Butter, and Sugars

Grab a large mixing bowl and use an electric mixer to beat the softened butter, apple butter, granulated sugar, and brown sugar together until the mixture is light and fluffy. This step sets the stage for soft, melt-in-your-mouth cookies with rich apple flavor in every bite!

Step 4: Add the Egg and Vanilla

Next, mix in your egg and vanilla extract until just incorporated. You want the dough to look cohesive and glossy—this ensures tender cookies that hold together beautifully.

Step 5: Bring the Batter Together

Gradually add your dry ingredients to the wet mixture. Stir gently, just until everything is combined and you no longer see streaks of flour; overworking the dough can make the cookies tough.

Step 6: Shape and Roll in Cinnamon Sugar

Use a small cookie scoop or spoon to form 1-inch balls of dough. Roll each ball in your prepared cinnamon-sugar mixture, coating generously for the classic snickerdoodle sparkle and crunch.

Step 7: Bake to Perfection

Arrange the dough balls on your lined baking sheets, leaving about 2 inches between each for spreading. Bake for 10 to 12 minutes—watch for the edges to set up while the centers stay soft-looking. That’s the secret to crowd-pleasing, chewy Apple Butter Snickerdoodles!

Step 8: Cool and Enjoy

Let the cookies cool on the pan for 5 minutes so they set up just right, then transfer them to a wire rack to finish cooling. The waiting is the hardest part, but the smells coming from your kitchen make it completely worth it.

How to Serve Apple Butter Snickerdoodles

Garnishes

For a bakery-worthy finish, try sprinkling extra cinnamon sugar over the cookies right after baking, or drizzle with a bit of simple glaze made from powdered sugar and milk. A pinch of flaky sea salt can also lift the flavors and add a little gourmet flair.

Side Dishes

Pair these Apple Butter Snickerdoodles with a steaming mug of apple cider, hot chocolate, or chai tea. They’re also wonderful alongside a scoop of vanilla ice cream or a dollop of whipped cream for a casual dessert.

Creative Ways to Present

Stack them high on a rustic cake stand for a homey afternoon treat, or wrap a handful in parchment and tie with twine for sweet little party favors. For a festive feel, nestle them beside slices of fresh apple or cinnamon sticks on a serving platter!

Make Ahead and Storage

Storing Leftovers

Keep any extra Apple Butter Snickerdoodles in an airtight container at room temperature for up to 5 days. They stay soft and delicious, with the apple butter in the dough keeping them moist even on day four or five.

Freezing

If you want to stash some away, these cookies freeze beautifully. Place cooled cookies in a freezer-safe bag or container, separating layers with wax paper. Freeze for up to 2 months, and enjoy homemade apple goodness whenever the craving strikes.

Reheating

To revive that oven-fresh flavor, let frozen cookies thaw at room temperature, then pop them in a low oven (about 300°F) for 2-3 minutes. They’ll be extra fragrant and just as irresistibly soft as the day you baked them.

FAQs

Can I use homemade apple butter for these cookies?

Absolutely! Homemade apple butter adds a wonderful from-scratch touch. Just make sure it’s thick (not runny), so your Apple Butter Snickerdoodles hold their lovely shape in the oven.

What if I don’t have cream of tartar?

If you’re out of cream of tartar, you can substitute it with 1 teaspoon of lemon juice or white vinegar, but classic snickerdoodle tang is best with cream of tartar for that authentic bite.

How can I boost the apple flavor even more?

Try adding a sprinkle of apple pie spice to the dough, or a few finely chopped dried apples for bursts of texture and intensified apple taste inside every Apple Butter Snickerdoodle.

Can I make this dough ahead of time?

Yes! Prepare the dough and refrigerate it (well-wrapped) for up to 24 hours. Chilled dough holds its shape better and can lead to even chewier cookies—win-win!

Are Apple Butter Snickerdoodles suitable for gifting?

They are perfect for gifting. Their delicious aroma, soft texture, and pretty cinnamon-sugar finish make these cookies a delightful edible present for any occasion.

Final Thoughts

If you’re ready to treat yourself and your loved ones to a unique twist on a beloved classic, bake up a batch of these Apple Butter Snickerdoodles. They’re the kind of cookie that disappears before you know it—so make extra and experience the cozy, spiced joy for yourself!

Apple Butter Snickerdoodles Recipe

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4.5 from 18 reviews

Author: admin
Total Time: 27 minutes
Yield: 30 cookies 1x
Diet: Vegetarian

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Description

These Apple Butter Snickerdoodles are a delightful twist on the classic cookie, with warm spices and a hint of apple flavor. Soft, chewy, and full of cinnamon goodness, they are perfect for fall or any time you crave a cozy treat.

Ingredients

Scale

Dry Ingredients:

2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Wet Ingredients:

1/2 cup unsalted butter, softened
1/2 cup apple butter
1 cup granulated sugar
1/2 cup light brown sugar, packed
1 large egg
1 teaspoon vanilla extract

For rolling:

1/4 cup granulated sugar mixed with 1 tablespoon ground cinnamon

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Instructions

Preheat Oven: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together flour, cream of tartar, baking soda, salt, cinnamon, and nutmeg.
Cream Wet Ingredients: In a large bowl, beat butter, apple butter, granulated sugar, and brown sugar until light and fluffy. Mix in egg and vanilla extract.
Combine and Bake: Gradually add dry ingredients to wet ingredients and stir until combined. Scoop dough into 1-inch balls, roll in cinnamon-sugar mixture, place on baking sheets, and bake for 10–12 minutes.
Cool and Enjoy: Let cookies cool on the pan for 5 minutes before transferring to a wire rack.