Apple Butter Snickerdoodles
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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 are similar to my maple cookies but with apple butter flare.
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?!
I hope you love these Apple Butter Cookies!
For the ingredient measurements and entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- 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, egg, vanilla
Step by Step Directions
See the recipe card below for the full detailed instructions.
- Whisk together the dry ingredients in a large bowl and set aside.
- Cream the butter and sugars together
- Then add in the apple butter, egg yolk and vanilla extract and blend until mixed.
- Gradually add in the flour mixture until ingredients are incorporated.
- Scoop into dough balls and chill.
- Once chilled, roll in cinnamon/sugar mixture.
- Bake cookies for ~10-11 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!
- Cool and add glaze.
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.
- 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.
Can’t get enough Fall flavors?
Then you’re going to love my Fall Series. Featuring cozy and warming meals and delicious Fall-inspired desserts. We’re talking all things apple, pumpkin, maple and more!
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.
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!
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Apple Butter Snickerdoodles
Ingredients
- 2 cups all purpose flour
- 2/3 cup cake flour
- 1 1/2 tsp. cream of tartar
- 1 1/2 tsp. cinnamon
- 1 tsp. salt
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. nutmeg
- 12 Tbsp. unsalted butter, cold, cut into cubes
- 1 1/4 cup dark brown sugar, packed
- 1/3 cup apple butter (I used store-bought)
- 1 large egg yolk
- 2 tsp. vanilla extract
Cinnamon/Sugar topping
- 2 Tbsp. sugar
- 1 tsp. cinnamon
Glaze
- 2 Tbsp. unsalted butter, melted
- 1 cup powdered sugar
- 2 Tbsp. apple butter
- 1/2 tsp. vanilla extract
- pinch of salt
- splash of milk to thin out, if needed
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
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, salt, baking soda, baking powder, and nutmeg together in a large bowl. Set aside.2 cups all purpose flour, 2/3 cup cake flour, 1 1/2 tsp. cream of tartar, 1 1/2 tsp. cinnamon, 1 tsp. salt, 1 tsp. baking soda, 1/2 tsp. baking powder, 1/2 tsp. nutmeg
- Cream together the butter and brown sugar using a stand mixer fitted with the paddle attachment, ~3-4 minutes. Start off on low speed, then you can increase the speed to medium once the butter is incorporated into the sugar.12 Tbsp. unsalted butter, cold, cut into cubes, 1 1/4 cup dark brown sugar, packed
- Add in apple butter and combine.1/3 cup apple butter (I used store-bought), 1 large egg yolk, 2 tsp. vanilla extract
- Then add the egg yolk and vanilla until combined.
- Add in dry ingredients, gradually until ingredients are incorporated. (Do not over mix).
- Using a 2 Tbsp. cookie scoop, scoop the dough and drop onto a plate or baking sheet (be sure there is room in the fridge if using a baking sheet). Chill the scooped dough balls for 30 minutes – 1 hour or up to overnight.
- Mix the granulated sugar and cinnamon in a small dish.2 Tbsp. sugar, 1 tsp. cinnamon
- Preheat the oven to 350°F. Drop the chilled cookie dough balls in the cinnamon sugar mixture, tossing to coat all sides. Place on the prepared baking sheet.
- Bake for 10-11 minutes. Cookies will be very soft and puffy at first, allow to cool on the pan for an additional 10 minutes, then move to a cooling rack to cool completely.
- Once cooled, make the glaze. Add the melted butter to a medium bowl and whisk in the remaining glaze ingredients until smooth, adding a splash of milk if needed to thin it out.2 Tbsp. unsalted butter, melted, 1 cup powdered sugar, 2 Tbsp. apple butter, 1/2 tsp. vanilla extract, pinch of salt
- Drizzle over cookies, add a sprinkle of any leftover cinnamon sugar on top of the glaze if desired, and enjoy!
Video
Notes
- Don’t skip out on the cream of tartar, it’s what sets these cookies apart from basic sugar cookies.
- 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.
- Freeze baked and cooled cookies for up to 3 months.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
Photography: photos taken in this post are by Megan from The Broke Girl Table.
I absolutely LOVE this recipe! The glaze is delicious, and I’ve had a tender delicious cookie each time. However, I have never had a batch turn out puffy! very thin. Any suggestions?
They look great 🙂 thank you soo much! Hmm, are you using the cake flour? Chilling the dough? cold butter? Oven temp always plays I big role too I’d recommend using an oven thermometer to make sure they’re baking at the right temp 🙂 https://a.co/d/eGshHFH
I feel like this cookie could have been so good! I made a double batch not realizing how much dough that would make. Wasn’t able to mix the dough properly in the mixer because it was too much, then it just seemed really dry so I added a tablespoon more of apple butter. Cookies that come out of the oven still super soft always get me since I can’t tell if they’re underdone. Ended up overbaking unfortunately so they are pretty dry. Can’t fault the recipe as I think the outcome was user error!
My favorite desserts include either lemons or apples. I was gifted
a jar of local apple butter and have been saving it for fall. This recipe was absolutely perfect! Love the flavor and texture of these cookies, and the glaze gives them an extra
Something special:)
So glad you were able to put your yummy apple butter to good use 🙂 they look great, thank you so much!
I’d been looking for a while for a good apple butter cookie recipe and this one is perfect!
I am so glad you found this one! hehe yay they look great!! thank you.
Hi there! I was looking to make these but I am curious if the metric measurements are correct – 2 c flour being 187g? That’s not what I’m used to, so wondering if there’s error there.
Thanks!
hi! so sorry about that. should be about 240g. 120 per 1 cup.
These are great! Great flavour and soft but snappy! Freeze well, even with the glaze. A solid cookie recipe, and easy.
they look perfect! thank you so much for making and leaving a review 🙂
Hiiii! These are my favorite ! What is the best way to store them ? And how to store the extra apple butter glaze
thank you soo so much! for the cookies: on the counter for a few days, fridge for up to a week and up to 3 months frozen. the glaze can be stored in an airtight container in the fridge for 4-5 days 🙂
Okay this is my 3rd time making this cookie and it’s 10 out of 10 a hit! I’ve made it twice as written and one time as a pumpkin version. I followed the recipe the same way and used 100% organic pumpkin puree instead of apple butter also following the same measurements as above. I have to tell you anyone who has tried these cookies, their eyes light up upon their first bite! I also am a sucker for anything with chocolate and this cookie as almost converted me to having this snickerdoodle as my top favorite cookie ever!
omg i have to try the pumpkin version! so happy you & everyone enjoys it, thank you so much for making and leaving a review + photo! 🙂
I made these for a friend’s birthday, I made a double batch and cut out a little bit of the sugar from the cookie dough- probably 1-2 tablespoons; I also made them a little larger than suggested, but they turned out well!
The cookies turned out soft and sweet like apple pie.
The next time I make them, I may add a little bit more of the apple butter to the cookie dough, or add a small amount of it to the baked snickerdoodle.
This recipe is so delicious! What’s the best way to store the cookies since the glaze has apple butter and a splash of milk? Thank you!
In the fridge will be ok and then just set out to room temp before enjoying again:) thank you!