Description
Apple butter. Cinnamon sugar. Snickerdoodles. Could there be a more perfect combination? If you’ve ever wondered how to make snickerdoodles even better, the answer is simple: add apple butter. These soft, pillowy cookies are a cozy, autumn-inspired take on the classic snickerdoodle, with the sweet, spiced flavor of apple butter swirled throughout the dough. They’re like biting into a warm hug, with just the right balance of cinnamon, sweetness, and that deliciously comforting apple flavor.
Imagine a cool autumn day—leaves are falling, the air is crisp, and you’re in the kitchen, surrounded by the scent of cinnamon and apples. These Apple Butter Snickerdoodles will transport you to that very moment. Soft, chewy, and coated in cinnamon sugar, they’re the perfect treat to share with friends and family, or to sneak away with one (or two) for yourself.
Ingredients
- For the cookies:
- 1 cup unsalted butter, softened
- ½ cup apple butter
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon cream of tartar
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- For the cinnamon-sugar coating:
- ¼ cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats. - Step 2: Mix Wet Ingredients
In a large mixing bowl, cream together the softened butter, apple butter, and sugar until light and fluffy (about 2-3 minutes). Add the vanilla extract and beat until fully incorporated. - Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, cream of tartar, salt, and cinnamon. - Step 4: Mix Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be thick and slightly sticky due to the apple butter. - Step 5: Roll into Balls
In a small bowl, mix together the cinnamon and sugar for the coating. Roll tablespoon-sized portions of dough into balls, then roll them in the cinnamon-sugar mixture to coat evenly. - Step 6: Bake
Place the dough balls about 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes, or until the edges are golden and the centers look slightly set. Be careful not to overbake, as you want them soft and chewy. - Step 7: Cool
Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
Notes
- Use thick apple butter for best texture and flavor.
- Don’t overbake—cookies should be soft in the center.
- Cream of tartar adds classic tang and chewiness.
- Dough can be made ahead and chilled or frozen.
- Add nutmeg or a glaze for extra fall flavor.
Nutrition
- Calories: 150