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apple butter snickerdoodles on a wire rack surrounded by apples and fall leaves
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Apple Butter Snickerdoodles

Yield: 50 cookies
Prep Time: 10 minutes
Cook Time: 12 minutes
Additional Time: 1 hour
Total Time: 1 hour 22 minutes
These apple butter snickerdoodles are a cozy twist on a classic! Soft, chewy, and coated in cinnamon-sugar, they’re packed with the warm flavor of apple butter. Perfect for fall baking.
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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.
Author: Jennifer McHenry
Course: cookies
Cuisine: American
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