Apple Butter Snickerdoodles

These snickerdoodles are thick and chewy with crisp cinnamon-sugar edges and a soft center packed with apple butter flavor. No need to chill the dough (unless you want to)—they bake beautifully, smell amazing, and taste like autumn wrapped in a cookie.

Why You’ll Love Them

• Super soft, chewy texture with crispy edges
• Easy, no-fuss dough with real apple butter
• Warm, cinnamon-sugar coating on every bite
• Fall flavors in cookie form
• Freezer- and make-ahead-friendly

Time & Yield

• Prep Time: 15 minutes
• Chill Time (optional): 30 minutes
• Bake Time: 10–12 minutes
• Total Time: 25–45 minutes
• Makes: About 20 cookies
• Calories per cookie: ~140

Ingredients

For the Dough:

• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1/3 cup apple butter (unsweetened or spiced)
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon cream of tartar (optional, for classic tang)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt

For Rolling:

• 3 tablespoons granulated sugar
• 1 teaspoon ground cinnamon

Apple butter gives a soft, spiced flavor—don’t skip it! It’s what makes these cookies shine.

How to Make Apple Butter Snickerdoodles

1. Preheat Oven

• Preheat to 350°F (175°C). Line two baking sheets with parchment paper.

2. Cream the Butter & Sugars

• In a large bowl, beat together:
  • Butter
  • Granulated sugar
  • Brown sugar
• Mix until light and fluffy (about 2 minutes).

3. Add the Apple Butter, Egg & Vanilla

• Beat in:
  • Apple butter
  • Egg
  • Vanilla extract
• Mix until fully combined.

4. Mix the Dry Ingredients

• In a separate bowl, whisk together:
  • Flour
  • Baking soda
  • Cream of tartar (if using)
  • Cinnamon
  • Salt

5. Combine & Chill (Optional)

• Gradually add the dry ingredients to the wet, stirring just until combined.
• Dough will be soft and slightly sticky—chill for 30 minutes if you prefer thicker cookies (optional).

6. Roll in Cinnamon Sugar

• In a small bowl, mix the 3 tbsp sugar and 1 tsp cinnamon.
• Scoop dough (about 1.5 tbsp per cookie) and roll into balls.
• Roll each ball in the cinnamon-sugar mix and place on prepared baking sheet, 2 inches apart.

7. Bake

• Bake for 10–12 minutes, until edges are set and centers are slightly soft.
• Let cool on the sheet for 5 minutes, then transfer to a wire rack.

Variations & Add-Ins

• Maple glaze: Drizzle with powdered sugar + maple syrup + milk
• Chopped pecans or walnuts in the dough for crunch
• Cinnamon chips or white chocolate chips
• Sprinkle with sea salt for sweet-salty contrast
• Use pumpkin butter instead of apple butter for a seasonal swap

Storage & Freezer Tips

• Room temp: Store in an airtight container for up to 5 days
• Freezer (baked): Freeze cooled cookies up to 3 months
• Freezer (unbaked): Freeze dough balls on a tray, then store in a zip-top bag. Bake from frozen, adding 1–2 minutes

FAQ

Can I use applesauce instead of apple butter?
Apple butter is thicker and more concentrated. You can use unsweetened applesauce, but the flavor and texture will be lighter and less rich.

Do I need to chill the dough?
Not required, but chilling helps prevent spreading and gives thicker cookies.

What kind of apple butter should I use?
Look for one with no added sugar or just lightly sweetened. Bonus if it’s spiced!

Can I make this dairy-free?
Yes—use vegan butter and check your sugar for processing standards.

Final Thoughts

These Apple Butter Snickerdoodles are soft, sweet, and full of cozy fall flavor. They’re the perfect mix of chewy cookie goodness and warm, cinnamony nostalgia—like an apple orchard meets your grandma’s kitchen. Whether it’s fall or you just want it to be fall, these cookies are always a good idea.

Print