Apple Butter Snickerdoodles are the perfect fall treat, combining the warm, cozy flavors of cinnamon and apple butter in a soft, chewy cookie. The addition of apple butter gives these cookies a unique, sweet, and slightly tart twist on the classic snickerdoodle, making them an irresistible dessert for any occasion.
Why You’ll Love This Recipe
I absolutely love these Apple Butter Snickerdoodles because they take the classic snickerdoodle to a whole new level. The apple butter adds a subtle, fruity sweetness that pairs beautifully with the warm cinnamon flavor. The cookies are soft, chewy, and just the right amount of sweet. They’re also incredibly easy to make, making them the perfect dessert to bake when I’m craving something warm and comforting. Whether for a fall get-together, or just a cozy night in, these cookies are a guaranteed hit!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1/2 cup unsalted butter, softened
1/2 cup apple butter
3/4 cup sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 cup sugar (for rolling)
Directions
I start by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper or a silicone baking mat.
In a large bowl, I cream together the softened butter, apple butter, and sugar until the mixture is light and fluffy, which usually takes about 2 minutes.
Next, I add the egg and vanilla extract, mixing until everything is well combined.
In a separate bowl, I whisk together the flour, baking soda, salt, and cinnamon.
I gradually add the dry ingredients to the wet ingredients, stirring until just combined.
In a small bowl, I mix together 1/4 cup of sugar with 1 teaspoon of cinnamon.
I roll the dough into 1-inch balls, then roll each ball in the cinnamon-sugar mixture.
I place the dough balls on the prepared baking sheet, making sure they’re about 2 inches apart.
Then, I bake the cookies for 8-10 minutes, or until the edges are golden brown. I let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Servings and Timing
Servings: 24 cookies
Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Variations
For an extra burst of flavor, I sometimes add chopped dried apples to the dough, which complements the apple butter and adds a bit of texture to the cookies.
You can switch up the cinnamon-sugar coating by using a mixture of sugar and other spices like nutmeg or allspice for a different flavor profile.
If I’m in the mood for a little more decadence, I’ve added a handful of white chocolate chips or caramel bits to the dough, giving the cookies an even sweeter twist.
Storage/Reheating
I usually store these cookies in an airtight container at room temperature for up to 1 week. If I want to keep them fresh for a little longer, I pop them in the fridge for an additional 2-3 days. For reheating, I simply microwave them for about 10-15 seconds to bring back that soft, just-baked feel.
Related Recipes:
- Soft Pumpkin Snickerdoodles
- Christmas Cheesecake Snickerdoodles
- Cranberry Cream Cheese Snickerdoodles
FAQs
How can I make these cookies gluten-free?
To make these Apple Butter Snickerdoodles gluten-free, I recommend substituting the all-purpose flour with a 1:1 gluten-free flour blend. Make sure to check the baking soda and cinnamon labels to confirm they don’t contain gluten.
Can I freeze the dough for later?
Yes, you can! I like to scoop the dough into balls and freeze them on a baking sheet. Once frozen, I transfer them to a Ziploc bag or airtight container. When ready to bake, I just add a couple of extra minutes to the baking time.
Can I use store-bought apple butter?
Absolutely! While homemade apple butter gives a more personalized touch, store-bought apple butter works just as well in this recipe. It’s all about convenience and time!
How do I know when the cookies are done?
The cookies are done when the edges are golden brown, and the centers are set but still soft. If I notice the cookies are browning too quickly, I reduce the oven temperature slightly and keep an eye on them.
Can I add nuts to this recipe?
Sure! If I want a bit of crunch, I’ll add some chopped nuts like walnuts or pecans to the dough. It pairs well with the apple butter and adds another layer of texture.
Conclusion
Apple Butter Snickerdoodles are a delightful twist on the classic cookie, with the perfect balance of cinnamon and apple sweetness. They’re soft, flavorful, and incredibly easy to make—ideal for sharing during the fall season or whenever I’m in the mood for a sweet treat. Whether enjoyed fresh from the oven or as an after-dinner snack, these cookies are sure to become a favorite.
📖 Recipe:
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Apple Butter Snickerdoodles
- Total Time: 25 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
These Apple Butter Snickerdoodles combine the cozy flavors of cinnamon and apple butter for a delicious fall treat. Soft, chewy, and irresistibly sweet with a hint of tartness, they make the perfect dessert for any occasion. Easy to make and packed with warm flavors, these cookies are ideal for cozy nights in or fall get-togethers.
Ingredients
1/2 cup unsalted butter, softened
1/2 cup apple butter
3/4 cup sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 cup sugar (for rolling)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, cream together softened butter, apple butter, and sugar until light and fluffy (about 2 minutes).
- Add the egg and vanilla extract, mixing until fully combined.
- In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients and stir until just combined.
- Mix 1/4 cup sugar with 1 teaspoon cinnamon in a small bowl.
- Roll dough into 1-inch balls, then roll each ball in the cinnamon-sugar mixture.
- Place dough balls on the baking sheet, spacing them 2 inches apart.
- Bake for 8-10 minutes or until edges are golden brown. Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For extra flavor, add chopped dried apples or a handful of white chocolate chips.
Experiment with different spices like nutmeg or allspice in the cinnamon-sugar coating for variety.
Store cookies in an airtight container at room temperature for up to 1 week. They can also be stored in the fridge for 2-3 additional days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24 cookies
- Calories: 180 kcal
