Apple Butter Snickerdoodles

Apple butter snickerdoodles were born out of a cozy autumn afternoon when I had a jar of homemade apple butter staring at me from the fridge shelf. I didn’t want toast or pancakes, and I was in the mood to bake something soft and comforting, so I stirred it right into my go-to snickerdoodle dough—and magic happened. The result was a cookie that tasted like cinnamon-spiced apple pie met a classic sugar cookie in the best way possible.

I make these cookies every fall now, and they disappear fast from my kitchen counter. The apple butter adds a lovely moist texture and a rich, warm depth that regular snickerdoodles just don’t have. Each bite is soft and chewy with that iconic cinnamon-sugar crackle on top and a hint of spiced apple goodness throughout.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• All-purpose flour – Forms the base of the cookie dough for structure
• Baking soda – Helps the cookies rise just enough for that soft puff
• Cream of tartar – Gives snickerdoodles their signature tang and chewiness
• Ground cinnamon – Enhances both the dough and the sugar coating
• Unsalted butter – Adds richness and that classic cookie flavor
• Brown sugar – Adds depth and keeps the cookies chewy
• Granulated sugar – Sweetens the dough and adds crisp edges
• Apple butter – Infuses the dough with spiced apple flavor and moisture
• Egg – Binds everything together
• Vanilla extract – Rounds out the flavor beautifully

Tools You’ll Need

• Mixing Bowls – I use one for the dry ingredients and another for the wet
• Hand Mixer or Stand Mixer – Makes creaming the butter and sugar super easy
• Measuring Cups & Spoons – Ensures accuracy for the perfect dough texture
• Cookie Scoop – Keeps all the cookies the same size for even baking
• Baking Sheet – I line it with parchment paper for easy cleanup
• Wire Rack – For cooling the cookies evenly without overbaking on the sheet

Instructions

Step 1:

I preheat my oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2:

In a medium bowl I whisk together the flour, cream of tartar, baking soda, cinnamon, and salt. I set it aside while I work on the wet ingredients.

Step 3:

In a large mixing bowl I cream the softened butter with both sugars using my hand mixer. Once the mixture is fluffy I add the apple butter, egg, and vanilla extract and beat until fully combined.

Step 4:

I slowly add the dry ingredients into the wet, mixing on low until a soft dough forms. I don’t overmix so the cookies stay tender.

Step 5:

In a small bowl I combine a few tablespoons of sugar and cinnamon. I scoop out dough balls and roll each one in the cinnamon-sugar mixture until fully coated.

Step 6:

I space the cookie dough balls evenly on the baking sheet and bake for 9 to 11 minutes. They should be puffy with slightly golden edges.

Step 7:

After removing them from the oven I let them sit on the pan for 5 minutes before transferring them to a cooling rack. This helps them set up without overbaking.

Tips

If I want extra flavor I sprinkle a pinch of nutmeg or cloves into the dough

For thicker cookies I chill the dough for 30 minutes before baking

I sometimes double the batch and freeze half of the dough for later

A little drizzle of caramel on top makes them an even more decadent fall treat

Ways to Serve

With a mug of hot apple cider or coffee on a chilly day

Sandwiched with vanilla frosting or cream cheese filling

As a sweet side to a fall brunch spread

Packed in lunchboxes or cookie tins for gifting

Crumbled over ice cream for a cozy dessert twist

Frequently Asked Questions

Can I use store-bought apple butter in these Apple Butter Snickerdoodles?

Yes absolutely. Homemade or store-bought apple butter both work great—just make sure it’s not too runny.

Do I have to chill the dough?

It’s not required but I chill it if I want thicker cookies. Without chilling they spread a bit more for a chewier texture.

How do I store Apple Butter Snickerdoodles?

I store them in an airtight container at room temperature for up to 4 days or freeze for longer storage.

See You in the Kitchen

I hope you fall in love with these apple butter snickerdoodles as much as I have! They’re soft chewy perfectly spiced and full of cozy fall vibes in every bite. Let me know how yours turn out and feel free to share your favorite variations or creative ways to serve them.

Happy Cooking!

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