Apple Butter Snickerdoodles

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!

Ingredient Notes for 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.

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 yolk and vanilla extract and blend until mixed.
4. Gradually add in the flour mixture until ingredients are incorporated.
5. Scoop into dough balls and chill.
6. Once chilled, roll in cinnamon/sugar mixture.
7. 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!
8. 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!

Fall Series

Apple Butter Cookies FAQ

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.

4.85 from 38 reviews

Apple Butter Snickerdoodles

Prep: 10 minutes mins

Cook: 10 minutes mins

Total: 20 minutes mins

Servings: 20 cookies

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Apple Butter meets snickerdoodle cookies and my heart has never been happier! Made with apple butter, rolled in cinnamon and sugar, and finished with an apple butter glaze. It's a hug in cookie form; soft, pillowy, thick cookie deliciousness!

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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

Serving: 1cookie, Calories: 199kcal (10%), Carbohydrates: 29g (10%), Protein: 2g (4%), Fat: 8g (12%), Saturated Fat: 5g (31%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 36mg (12%), Sodium: 209mg (9%), Potassium: 88mg (3%), Fiber: 1g (4%), Sugar: 16g (18%), Vitamin A: 261IU (5%), Vitamin C: 1mg (1%), Calcium: 17mg (2%), Iron: 1mg (6%)

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.

© Author: Tawnie Graham of Kroll’s Korner

Photography: photos taken in this post are by Megan from The Broke Girl Table.