Apple Butter Snickerdoodles

Desserts  |  Published Dec 9, 2021  |  Updated Dec 9, 2021  |  By Tawnie

freshly baked apple butter cookies topped with cinnamon and sugar

These Apple Butter Cookies stay soft for days, are thick and full of cinnamon-y flavor!

Snickerdoodles are an obsession around here and if you haven’t tried my white chocolate snickerdoodles or pumpkin snickerdoodles you need to try them out ASAP!

After all, it’s peak cookie season and there’s nothing better than freshly baked cookies on a cozy night.

These snickerdoodles are filled with flavorful apple butter (I just used store bought) and are super light and fluffy.

They’re made with cream of tartar so they have that classic snickerdoodle flavor but with an apple butter spin. It’s a hug in a cookie and a fun spin on the classic cookie we all know and love.

Reasons to make apple butter snickerdoodles:

  • First of all, do we reaaaallly need a reason?! 😉
  • They’re puffy, soft and thick
  • Rolled in cinnamon and sugar to guarantee cinnamon-y goodness
  • A holiday classic and loved by all
  • Freezer friendly
  • Did I mention how SOFT they are?!
a cookie made with apple butter

I hope you love these Apple Butter Cookies!

Ingredient Notes for Apple Butter Cookies

ingredients to make cookies in small dishes
  • Apple Butter: A store bought apple butter works perfectly fine here. However if you have some homemade you want to use, go for it! The apple butter flavor isn’t very strong of over-powering it just adds a little flavor and moisture to the cookie
  • Flour: A mix of cake flour and all purpose flour is what I love. Be sure to spoon and level the flour so you don’t end up with more flour than needed.
  • Butter: cold butter, no need to use softened here.
  • Cream of tartar: gives snickerdoodle cookies it’s classic flavor
  • Cinnamon: I use 1 1/2 tsp. I’ve found that’s enough especially since the cookie gets rolled in additional cinnamon and sugar, but feel free to use more if you prefer more cinnamon flavor.
  • Other basic baking ingredients: sugar, brown sugar, salt, baking soda, eggs, vanilla

Step by Step Directions

See the recipe card below for the full detailed instructions.

  1. Whisk together the dry ingredients in a large bowl and set aside.
  2. Cream the butter and sugars together
  3. Then add in the apple butter, egg, egg yolk and vanilla extract and blend until mixed.
  4. Gradually add in the flour mixture until ingredients are incorporated.
  5. Chill cookie dough for at least 1-2 hours.
  6. Once ready to bake, preheat oven to 375°F
  7. Scoop ~2 tablespoons of cookie dough and roll into balls (these cookies are a lot smaller than my normal thick cookie). Will make ~24 small cookies.
  8. Roll the cookie dough balls in cinnamon sugar mixture.
  9. Bake cookies for ~10-12 minutes. *They might look underdone when they come out of the oven, give it some time, they will set up and be soft for days!
apple butter in a white bowl and cookie dough in a stand mixer bowl
cookies rolled in cinnamon and sugar on a baking sheet

Expert Tips

  • Chilling the cookie dough is important since we added apple butter, this will help prevent them from spreading. Chill in the refrigerator for up to 3 days if needed (but all that is needed is 1-2 hours at least), and allow to come to room temperature prior to baking.
  • Use a mix of both All-Purpose flour and cake flour: I’ve tested without cake flour and the cookie is more dense. It’s still delicious, but I just love the cake-y center when using a combination of both flours.
  • Don’t skip out on the cream of tartar, it’s what sets these cookies apart from basic sugar cookies.
  • Use a little flour on your hands if they dough is somewhat sticky. The apple butter makes the cookie dough nice and moist!
  • Be careful not to over mix the dry ingredients. Mix just until dry ingredients are combined, over mixing can cause the cookies to collapse in the center.

Apple Butter Cookies FAQ

How can I freeze the cookie dough balls? (Prior to baking)

Once you make the cookie dough, roll into balls and freeze for up to 2 months. Once you’re ready to bake them, allow them to reach room temperature, then roll in the cinnamon/sugar mixture and bake according to recipe directions.

Can I make these gluten free?

Yes! Use your favorite gluten free flour. We love Bob’s Red Mill Gluten Free 1-1 flour.

Can I freeze the cookies? (Once baked)

Yes! Once baked, allow to cool completely and place in freeze safe baggie for up to 3 months.

Can I omit the apple butter and simply make regular snickerdoodles?

I can’t offer advise on that for this recipe since I haven’t tried yet. I’d imagine it could work, the cookies may be a little less moist. If you do try, leave a comment down below and let us know how it went!

an up close image of a bite taken out of a cookie

HUNGRY FOR MORE? If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback! You can also follow me on Pinterest or InstagramSign up for my email list, too!

freshly baked apple butter cookies topped with cinnamon and sugar
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Apple Butter Snickerdoodles

Apple Butter meets snickerdoodle cookies and my heart has never been happier! Made with apple butter and rolled in cinnamon and sugar, it's a hug in cookie form. Soft, pillowy, thick cookie deliciousness!
5 from 6 reviews
Prep Time: 10 minutes
Cook Time: 11 minutes
Total Time: 21 minutes
Servings: 24 small cookies
Calories: 199kcal

Ingredients

  • 2 1/4 cups All Purpose Flour
  • 1 cup cake flour
  • 1 1/2 tsp. cream of tartar
  • 1 1/2 tsp. cinnamon
  • 1 tsp. corn starch
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1/2 tsp. nutmeg
  • 1/2 cup brown sugar, packed
  • 1 cup sugar
  • 1 cup butter, unsalted, cold (16 Tbsp.)
  • 2 Tbsp. apple butter* (I used store-bought)
  • 1 large egg
  • 1 large egg yolk
  • 1 1/2 tsp. vanilla extract

Cinnamon/Sugar topping

  • 2 Tbsp. sugar
  • 1 tsp. cinnamon

Instructions

  • Line 2 baking sheets with parchment paper or silicone baking mats and set aside.
  • Whisk together the All-purpose flour, cake flour, cream of tartar, cinnamon, cornstarch, baking soda, salt and nutmeg together in a large bowl. Set aside.
  • Cream together the butter, sugar and brown sugar using a stand mixer fitted with the paddle attachment, on medium speed until light and fluffy, ~3-4 minutes.
  • Add in apple butter, followed by the egg, egg yolk and vanilla until combined.
  • Add in dry ingredients, gradually until ingredients are incorporated. (Do not over mix).
  • Chill cookie dough in the fridge for at least 1-2 hours (or longer). This is important to help the cookies from spreading and to look soft and pillowy like the cookies in the photos! 🙂
  • Preheat the oven to 375°F. Using floured hands and a cookie scoop, scoop ~2 tablespoons of cookie dough and roll into balls (these cookies are a lot smaller than my normal thick cookies). Will make ~24 small cookies. The dough might be a bit sticky due to the apple butter so using lightly floured hands will help.
  • Roll in the cinnamon sugar until coated.
  • Place on prepared baking sheet & bake cookies for ~10-12 minutes. Ovens vary.
  • Let cookies cool for ~10 minutes. They are very soft when they first come out of the oven! Add an additional sprinkle of cinnamon/sugar on top, and enjoy.

Video

Notes

  • *I originally tested this recipe with 1/2 cup apple butter and felt it was too much. I’ve scaled it back to 2 Tbsp. Add more if you would like, I feel it produces a thinner cookie, so if that’s your thing go for it! 🤗
  • Don’t skip out on the cream of tartar, it’s what sets these cookies apart from basic sugar cookies.
  • Use a little flour on your hands if they dough is somewhat sticky. The apple butter makes the cookie dough nice and moist! After chilling the dough, it shouldn’t be too difficult to work with.
  • Be careful not to over mix the dry ingredients. Mix just until dry ingredients are combined, over mixing can cause the cookies to collapse in the center.
  • If cookies are spreading, trying adding a few extra tablespoons of flour, and be sure to use parchment paper or a Silpat mat on the baking sheet. 
  • Freeze baked cookies for up to 3 months.
Find Kroll’s Korner on Instagram!Mention @krolls_korner or tag #krollskorner

Nutrition

Serving: 1cookie | Calories: 199kcal | Carbohydrates: 29g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 209mg | Potassium: 88mg | Fiber: 1g | Sugar: 16g | Vitamin A: 261IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg

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12 Comments
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Reese
29 days ago

These were delicious! They were gone the same day I baked them! I’d like to make them larger like your other cookies (5oz give or take.) How long would you recommend baking them?

ANN M ZISKOVSKY
9 months ago

I use apple butter or applesauce in place of eggs for my grandson who is allergic to them. Do you think I can still do the same in this recipe and just use another 1/4 cup of apple butter in place of the egg?

Jyoti Behrani
9 months ago

Great recipe! These apple butter cookies turned out amazing! So easy to make and delicious. Thanks for sharing!

Andrea
9 months ago

Oh my deliciousness! Snickerdoodles with the apple butter will be a huge hit in my house! Yummy

Tara
9 months ago

Oh yum! These snickerdoodles sound absolutely fantastic with the addition of the apple butter. Such a fun addition to the holidays.

Claudia Lamascolo
9 months ago

The flavors in these are so delicious we will be making them again they didn’t last long!

Vanessa
9 months ago

Oh what a gorgeous easy recipe! Took these to a party with kids, and everyone loved them. Thanks so much!

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