Apple Butter Snickerdoodles Recipe
If you’re looking for the warm hug of autumn flavors tucked inside a classic cookie, these Apple Butter Snickerdoodles are about to become your go-to treat. Imagine all the comforts of cinnamon, a buttery crumb, and that unmistakable apple sweetness packed into every soft, chewy bite. Whether you bake them for a cozy weekend, a gather-round-the-table holiday, or that afternoon pick-me-up, Apple Butter Snickerdoodles are pure, irresistible nostalgia on a plate.
Ingredients You’ll Need
Baking these cookies calls for a handful of pantry staples plus a jar of apple butter, each chosen for a reason. Every ingredient steps up to provide either tenderness, warmth, or that signature crinkle top. Here’s what to grab, and why:
- Unsalted Butter (¾ cup, softened): The backbone for moist, rich cookies with a melt-in-your-mouth feel.
- Granulated Sugar (1¼ cups): Sweetens the dough while helping create those beautiful, crackly edges.
- Apple Butter (½ cup): This secret weapon adds autumn depth and a subtle apple tang, making these snickerdoodles truly special.
- Large Eggs (2): Bring the dough together, ensuring each cookie is tender and chewy.
- Vanilla Extract (1 tablespoon): Adds warmth and rounds out all the flavors perfectly.
- All-Purpose Flour (2¾ cups): Gives the cookies structure so they hold their signature shape.
- Cream of Tartar (1 teaspoon): Essential for that classic snickerdoodle tang and their trademark texture.
- Baking Soda (1 teaspoon): Helps the cookies rise just enough for a soft, puffy result.
- Ground Cinnamon (½ teaspoon): Warming spice that amplifies the apple butter for true fall flavor.
- Nutmeg (¼ teaspoon): A dash of nutmeg takes the spiced aroma to a new level.
- Salt (¼ teaspoon): Just enough to balance the sweetness and make every other flavor pop.
- For Coating: Granulated Sugar (⅓ cup) and Ground Cinnamon (1 teaspoon): Rolling the dough in this blend creates that signature, sparkly-cinnamon snickerdoodle crust.
How to Make Apple Butter Snickerdoodles
Step 1: Cream the Wet Ingredients
With your mixer or a sturdy wooden spoon, blend the softened butter, sugar, and apple butter until the mixture is smooth and fluffy. This step is where flavor meets texture, so take a good two minutes to ensure the butter is thoroughly combined for cookies that bake up luxe and pillowy.
Step 2: Add Eggs and Vanilla
Mix in the eggs and vanilla extract, one at a time. The eggs add structure and chewiness, while the vanilla infuses the dough with a cozy aroma that you’ll smell instantly. Beat until the mixture is evenly blended and looks creamy.
Step 3: Whisk and Blend the Dry Ingredients
In a separate bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, nutmeg, and salt. This quick whisk ensures the leaveners and spices scatter evenly throughout your dough, making each Apple Butter Snickerdoodle equally irresistible.
Step 4: Bring It All Together
Gradually add the dry mixture to the wet ingredients, stirring just until combined. Over-mixing can lead to tough cookies, so as soon as you no longer see streaks of flour, you’re done! The dough will be plush and a little sticky.
Step 5: Chill the Dough
Cover the bowl and tuck it into the fridge for at least an hour. This important pause allows the flavors to mingle and ensures the dough firms up for perfect thick, soft cookies that don’t spread too much while baking.
Step 6: Shape and Coat
Preheat your oven to 350°F and prep your baking sheets with parchment paper. Mix the coating sugar and cinnamon in a small bowl. Scoop out tablespoon-sized balls of chilled dough, roll them smooth in your palms, then tumble each gently in the cinnamon-sugar mixture until totally covered. Arrange the coated dough balls a couple of inches apart on the lined trays.
Step 7: Bake to Perfection
Bake for 8 to 10 minutes, watching for the edges to set and the tops to develop their signature cracks. They should still look soft in the center. Let them cool on the baking sheet for a few minutes to finish setting before you transfer them to a wire rack. Your kitchen will smell absolutely amazing at this point!
How to Serve Apple Butter Snickerdoodles
Garnishes
Try dusting your finished cookies with a touch more cinnamon sugar or even a light snow of powdered sugar for extra sparkle. For a bolder apple kick, add a tiny puddle of apple butter right in the center of each cooled cookie. Whipped cream cheese also makes a fun, slightly tangy swipe on the side.
Side Dishes
Apple Butter Snickerdoodles are the star of any dessert table, but they shine especially bright with a mug of warm apple cider, hot coffee, or homemade chai. Serve alongside fresh fruit, such as crisp apple slices, or a simple vanilla ice cream for a true autumn dessert experience.
Creative Ways to Present
Stack the cookies on a rustic wooden tray and tie them up in bakery-grade twine for a homemade gift. For parties, arrange them in a spiral on a cake stand with a caramel dip in the middle. Or, serve Apple Butter Snickerdoodles warm with a scoop of vanilla ice cream as the world’s coziest cookie sundae.
Make Ahead and Storage
Storing Leftovers
Place any cooled Apple Butter Snickerdoodles in an airtight container at room temperature for up to 3 days. They’ll stay soft and tender, perfect for grabbing whenever you need a little treat or to tuck inside lunchboxes.
Freezing
The dough freezes beautifully! Roll the chilled dough into balls, coat in cinnamon sugar, and freeze on a tray before transferring to a zip-top bag. Bake straight from the freezer, adding a couple extra minutes to the bake time, for fresh Apple Butter Snickerdoodles on demand.
Reheating
Bring day-old cookies back to their fresh-from-the-oven glory by popping them in a 300°F oven for 2–3 minutes, or microwave individual cookies for 10 seconds. This quick warm-up revives their tender texture and makes the spices sing.
FAQs
Can I make the dough ahead of time?
Absolutely! You can chill the dough overnight or even for up to two days before baking. The longer chill time intensifies the flavors and makes for even puffier cookies.
What’s the best apple butter to use?
Any high-quality, thick apple butter will work. Homemade is wonderful if you have it, but even store-bought varieties will add incredible depth and autumn flavor to these Apple Butter Snickerdoodles.
Do I really need cream of tartar?
Yes, cream of tartar is what lends that distinctive tang and classic chewy snickerdoodle texture. Without it, the cookies won’t have quite the same nostalgic taste or soft bite.
Can I fill these cookies with more apple butter?
Definitely! For an extra burst of apple richness, wait until the cookies are cool, then make a tiny well in the center and drop in a small dollop of apple butter. It’s the ultimate indulgent surprise.
How do I keep the cookies soft?
Storing your Apple Butter Snickerdoodles in an airtight container with a slice of bread will help maintain their softness. The bread keeps humidity in the container, which the cookies will absorb for that bakery-fresh texture.
Final Thoughts
There’s nothing quite like the homey comfort of Apple Butter Snickerdoodles, especially when sharing with loved ones. If you’ve got a jar of apple butter and a little time to spare, these cookies are pure cozy magic just waiting to happen. Give them a try and let your kitchen fill with the scent of cinnamon, spice, and plenty of smiles.
Print
Apple Butter Snickerdoodles Recipe
- Total Time: 1 hour 30 minutes
- Yield: 24–28 cookies 1x
- Diet: Vegetarian
Description
These Apple Butter Snickerdoodles are a delightful twist on the classic cookie, infused with the warm flavors of apple butter, cinnamon, and nutmeg. Soft, chewy, and perfectly spiced, they are a must-try for fall baking.
Ingredients
Cookies:
- ¾ cup unsalted butter, softened
- 1¼ cups granulated sugar
- ½ cup apple butter
- 2 large eggs
- 1 tablespoon vanilla extract
- 2¾ cups all-purpose flour
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
Coating:
- ⅓ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, sugar, and apple butter until well combined.
- Add Eggs and Vanilla: Mix in the eggs and vanilla until smooth.
- Combine Dry Ingredients: In another bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, nutmeg, and salt.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Chill Dough: Cover and chill the dough for at least 1 hour.
- Preheat and Prepare: Preheat oven to 350°F and line baking sheets with parchment paper. Mix the coating sugar and cinnamon in a small bowl.
- Form Cookies: Scoop dough into balls, roll each in the cinnamon sugar mixture, and place on baking sheets spaced apart.
- Bake: Bake for 8–10 minutes until the edges are set and the tops are slightly cracked.
- Cool and Serve: Cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- Chilling the dough helps the cookies stay thick and soft.
- For added flavor, you can fill the centers with a small dollop of apple butter after baking.
- Dough can be frozen and baked later.
- Prep Time: 15 minutes plus 1 hour chilling
- Cook Time: 8–10 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 14 g
- Sodium: 70 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 20 mg
