This post may contain affiliate links. For more information, read my disclosure policy.
These Apple Butter Snickerdoodles are an easy snickerdoodle recipe made with apple butter and a warm cinnamon sugar coating. These snickerdoodles soft and chewy with a hint of apple – they’re the perfect fall cookie recipe.
This cookie recipe has been edited as of 2024 and returned to the original recipe created in 2012.
Are you guys apple butter lovers? Apple butter wasn’t ever really on my radar until a few years ago. It is the perfect fall treat and it tastes so good in these cookies. Apple Butter Snickerdoodles are another perfect fall cookie recipe; they’re soft and chewy with lots of apple and cinnamon flavor.
Ingredients Needed
- Sugar: Granulated sugar is the perfect ingredient to add sweetness to this recipe, and it helps make the cinnamon sugar mixture.
- Flour: I always use All-Purpose Flour
- Cinnamon: This fall spice is a must in any fall cookie recipe.
- Apple Butter: You can use homemade or a jar (found in the peanut butter aisle).
- Butter: I used unsalted butter that’s been softened.
How to make Apple Butter Snickerdoodle Cookies
- Whisk dry ingredients: flour, baking powder, and salt in a medium bowl.
- Cream butter and sugar in a mixer until fluffy.
- Mix in eggs, vanilla, 1/2 teaspoon cinnamon, and apple butter. Beat just until mixed. Add in flour mixture and mix until just blended together. Chill dough in a large bowl or it will be too soft to scoop.
- Preheat oven and line baking sheets with parchment paper or a silicone baking mat. Scoop balls of cookie dough and roll them in cinnamon sugar.
- Place cookie dough balls on your prepared baking sheet. Bake cookies until they lose their glossy sheen and are puffed and perfect.
Expert Tips
- The dough MUST be chilled. With the butter and the apple butter, if you bake a warm dough you’re going to get flat cookies. If you like flat cookies, go for it. But if you want a puffy cookie, please follow the chilling instructions.
- The apple butter is more of an underlying flavor – when you take a bite you’re hit with the warm cinnamon and then the slight apple flavor totally hits you.
Storage
Store cookies in an airtight container at room temperature for a few days. You can also freeze the baked and cooled cookies.
Apple Butter Snickerdoodles Recipe
This is the ORIGINAL Apple Butter Snickerdoodles recipe. They are an easy snickerdoodle recipe made with apple butter and warm cinnamon. These snickerdoodles soft and chewy and are the perfect fall cookie recipe.
Prep Time 20 minutes
Cook Time 10 minutes
Chill time 4 hours
Total Time 4 hours 30 minutes
Ingredients
- 3 cups (372g) all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup (170g) unsalted butter softened
- 1 ¼ cups (250g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup Apple Butter
- ½ tsp cinnamon
For the topping:
- ⅓ cup (67g) granualted sugar
- 1 teaspoon cinnamon
Instructions
- Whisk flour, baking powder, and salt in a medium bowl. Set aside.
- Cream butter and 1 ¼ cups sugar in a mixer until fluffy. Mix in eggs, vanilla, ½ teaspoon cinnamon, and apple butter.
- Beat just until mixed. Add in flour mixture and mix until just blended together. Chill your dough at least 2 hours.
- This dough MUST be cold before baking. Because of all the butter and apple butter, the cookies will spread quite a bit if you skip the chilling!
- Preheat oven to 350°F. Line cookie sheets with parchment or a silpat baking mat.
- Place 1 teaspoon cinnamon and ⅓ cup sugar in a small bowl.
- Scoop balls of cookie dough (mine were done using a 1 or 2 tablespoon cookie scoop) and roll them in the cinnamon sugar.
- Place on your cookie sheet. I recommend only scooping 2 cookie sheets at a time, then re-chill the dough for while those two trays bake.
- Bake cookies for 11-15 minutes or until they're no longer glossy and light golden around the edges. Cool at least 10 minutes before removing from cookie sheets.
Recipe Video
Recipe Nutrition
Serving: 1cookie | Calories: 141kcal | Carbohydrates: 21g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 24mg | Sodium: 70mg | Potassium: 53mg | Sugar: 10g | Vitamin A: 170IU | Calcium: 18mg | Iron: 0.7mg
Nutritional information not guaranteed to be accurate
These are so soft and delicious. So moist. I used only 1/2 cup butter and 1/4 cup of cream cheese. My dough was pretty sticky and cookies were difficult to form, even after refrigerating for four hours. But they taste delicious and my guests loved these. I will definitely make these again.
I made these cookies and they were awesome!🤩😍 I will be making them again soon.
One thing I will try differently next time. When I refrigerated the dough it was so hard that my brand new cookie scoop wouldn’t eject the balls of dough and I had to scoop them out with a spoon. Next time I will use the scoop and place the balls in a mixing bowl before I refrigerate them. I will try not rolling them in the cinnamon sugar until I put them on the cookie sheets.
Thank you for the recipe.
Delicious, easy and sweet. What’s not to love!
Fabulous!!!! Depth of flavor was lovely!
Am I able to chill the dough a couple days in advance? I need to make these ahead of time but don’t want to leave to dough for too long.
Thanks
Yes just let pull the trays out and set on the counter while the oven preheats.
Featured In
Rate This Recipe
Recipe Ratings without Comment