Soft, spiced, and full of cozy fall flavor, these apple butter snickerdoodles are the perfect seasonal twist on a classic cookie.
If you love classic snickerdoodles, then you’re in for a treat with this fall-inspired version. Apple butter adds a touch of sweetness and warm spice to these soft, chewy cookies, while the classic cinnamon-sugar coating keeps that irresistible snickerdoodle charm. They’re simple to make, perfect for sharing, and such a fun way to bring autumn flavors into a beloved classic.
Why You’ll Love These Apple Butter Snickerdoodles
- Cozy fall flavor. Apple butter adds depth, warmth, and just the right amount of fruity sweetness.
- Soft and chewy. Classic snickerdoodle texture with a little seasonal twist.
- Easy to make. No complicated steps—just chill, scoop, roll, and bake.
- Crowd-pleasing. Perfect for bake sales, potlucks, or just tucking into your cookie jar.
Key Ingredients
- Apple butter – This is what makes these snickerdoodles special! It brings apple flavor plus a touch of natural sweetness and spice. Use a thick, flavorful apple butter for the best results.
- Cinnamon – You’ll find it in both the dough and the sugar coating, giving these cookies their signature warm bite.
- Butter – Softened unsalted butter provides richness and helps keep the cookies tender and chewy.
- Cream of tartar – Essential for that classic tang you expect in snickerdoodles.
- Sugar blend – A mix of granulated and brown sugar balances sweetness and adds a hint of caramel depth.
- Vanilla extract – Rounds out the flavors and enhances the apple butter’s warmth.
Ingredient Spotlight: Apple Butter
Apple butter is the secret to these cookies’ cozy fall flavor. It’s thicker and more concentrated than applesauce, with a deeper sweetness and warm spices. You can use a good store-bought version, or try making your own. It’s surprisingly simple! I share my go-to recipe here: homemade apple butter.
If you’re already an apple butter fan, you might also enjoy my apple butter cream cheese oat bars and apple butter oatmeal cookies.
How to Make Apple Butter Snickerdoodles
Mix the dry ingredients.
Whisk together the flour, leaveners, salt, and cinnamon so everything is evenly distributed.
Cream the butter and sugars.
Beat until light and fluffy. This gives your cookies structure and helps with that chewy texture.
Add the apple butter and flavorings.
Mix in the apple butter, egg, and vanilla until well combined. The dough will smell wonderfully spiced at this stage.
Combine.
Slowly add the dry ingredients to the wet mixture, mixing just until combined.
Chill the dough.
Refrigerating the dough for about an hour makes it easier to handle and helps keep the cookies from spreading too much.
Scoop, roll, and coat.
Use a small cookie scoop to portion the dough, roll into balls, and coat in cinnamon-sugar.
Bake.
Bake until the cookies are set around the edges but still a little soft in the center. They’ll continue to set as they cool.
Tips for Success
- Use a thick apple butter. A thinner, more liquid apple butter can make the dough too wet. If yours seems thin, you may want to cut back slightly or add an extra tablespoon of flour.
- Don’t skip the chill. Apple butter adds extra moisture, and chilling the dough helps control spreading so your cookies keep their shape.
- Bake until just set. The edges should look done, but the centers may still seem soft. That’s what gives you that chewy texture once they cool.
- Watch your cinnamon. If you like a stronger spice flavor, add a bit more to the dough or the coating, but taste your apple butter first since many are already well spiced.
- Cool on the pan first. Letting them rest for a few minutes before transferring helps them finish setting without breaking apart.
Variations and Serving Ideas
- Extra spice. Add a pinch of nutmeg, ginger, or allspice to the dough for a more pronounced fall spice profile.
- Apple pie sugar coating. Mix a little nutmeg or cardamom into the cinnamon-sugar coating for an apple pie–like twist.
- Bigger bakery-style cookies. Use a larger cookie scoop (#40) for big, chewy cookies. Just be sure to leave space for spreading between the cookies and add another minute or two to the bake time.
- Frosted finish. Drizzle with a simple glaze made of powdered sugar and apple cider (or milk) for an extra sweet touch.
- Serve with cider. These cookies pair perfectly with a mug of hot apple cider, chai, or coffee for an easy fall treat.
How to Store
Room temperature: Store the cooled cookies in an airtight container for up to 3 days. Slip in a slice of sandwich bread if you’d like to keep them soft a bit longer.
Freezer: These cookies freeze well! Place them in a freezer-safe bag or container, and freeze for up to 3 months. Thaw at room temperature before serving.
Make-ahead dough: You can also freeze the unbaked dough balls (already rolled in cinnamon-sugar). Bake straight from the freezer, adding an extra minute or two to the bake time.
A Classic with a Cozy Upgrade
These apple butter snickerdoodles are a cozy fall twist on a classic cookie—soft, chewy, and spiced just right. Whether you’re baking a batch for a crisp autumn afternoon, sharing them at a gathering, or simply filling your own cookie jar, they’re sure to bring smiles. With their familiar snickerdoodle charm and hint of apple flavor, these cookies are destined to become a seasonal favorite.
More Snickerdoodle Recipes
Apple Butter Snickerdoodles
Ingredients
For the cookies:
- 2 3/4 cups (330 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1/4 cup (50 g) firmly packed light brown sugar
- 1/3 cup apple butter, weight varies, measure by volume
- 1 large egg
- 1 teaspoon vanilla extract
For rolling:
- 1/4 cup (50 g) granulated sugar
- 1 1/2 teaspoons ground cinnamon
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Instructions
- In a medium bowl, whisk together the flour, baking soda, cream of tartar, baking powder, salt, and cinnamon.
- In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until fluffy.
- Mix in the apple butter, egg, and vanilla until well combined.
- Gradually add the dry mixture to the wet ingredients and mix just until combined.
- Cover and refrigerate dough for at least 1 hour.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Stir together the rolling sugar and cinnamon.
- Scoop 1-tablespoon (#60 scoop) portions of dough, roll into balls, and coat in cinnamon-sugar.
- Place 2 inches apart on baking sheets and bake (one pan at a time) 10–12 minutes, or until set at the edges but still soft in the center.
- Let cool on the pans for 5 minutes, then transfer to a wire rack to cool completely.
Video
Notes
- Apple butter: Use a thick, flavorful apple butter for the best results. Homemade or store-bought will both work.
- Spice level: If you want a bolder spice profile, add a pinch of nutmeg or allspice to the dough or coating.
- Make-ahead: The dough can be chilled overnight or frozen as scooped balls (already rolled in cinnamon-sugar). Bake straight from frozen, adding a minute or two to the bake time.
- Storage: Store cookies at room temperature up to 3 days, or freeze up to 3 months.
