Apple Butter Snickerdoodle Cookies

Few things capture the essence of fall baking like the warm, comforting aroma of cinnamon sugar. Add in the deep, spiced sweetness of apple butter, and you have a cookie that feels like autumn in every bite. Apple Butter Snickerdoodle Cookies are a seasonal twist on the classic snickerdoodle, soft and chewy with just the right amount of tang and spice.

The apple butter enriches the dough with subtle fruitiness, moisture, and depth of flavor, while the cinnamon sugar coating gives them that signature snickerdoodle sparkle. These cookies are perfect for holiday trays, cozy evenings with tea, or simply to satisfy your sweet tooth with something unique yet familiar.

Why You’ll Love These Cookies

• Fall-inspired flavor – apple butter adds warmth and richness.
• Soft & chewy texture – never dry, always melt-in-your-mouth.
• Crowd pleaser – a fun twist on a beloved cookie classic.
• Easy to store – stays fresh for days and freezes beautifully.

Ingredients

• 2 3/4 cups all-purpose flour
• 1 1/2 tsp cream of tartar
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 cup unsalted butter, softened
• 1/2 cup apple butter
• 1 1/4 cups granulated sugar (divided)
• 1/4 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 tsp cinnamon (for rolling)

Instructions

1. Preheat Oven – Set oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Mix Dry Ingredients – In a medium bowl, whisk together flour, cream of tartar, baking soda, salt, and cinnamon.
3. Cream Butter & Sugar – In a large bowl, beat butter, apple butter, 1 cup sugar, and brown sugar until light and fluffy.
4. Add Eggs & Vanilla – Mix in eggs and vanilla extract until well combined.
5. Combine Mixtures – Gradually add dry ingredients to wet ingredients, mixing until dough forms.
6. Make Cinnamon Sugar – In a small bowl, combine remaining 1/4 cup sugar with 2 tsp cinnamon.
7. Shape Dough – Roll dough into balls (about 1 ½ inches), then coat each in cinnamon sugar.
8. Bake – Place on prepared baking sheets, spacing 2 inches apart. Bake 10–12 minutes until edges are set but centers are soft.
9. Cool & Serve – Let cool on baking sheet for 2 minutes before transferring to wire racks.

Apple Butter Snickerdoodle Cookies

Soft, chewy snickerdoodles infused with spiced apple butter and rolled in cinnamon sugar for the ultimate fall cookie treat.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 32 minutes mins

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American, Fall

Calories: 140

Ingredients Equipment Method Notes

Ingredients

  

• 2.75 cups all-purpose flour
• 1.5 tsp cream of tartar
• 0.5 tsp baking soda
• 0.5 tsp salt
• 1 tsp cinnamon
• 0.5 cup unsalted butter softened
• 0.5 cup apple butter
• 1.25 cups granulated sugar divided
• 0.25 cup brown sugar
• 2 eggs large
• 1 tsp vanilla extract
• 2 tsp cinnamon for rolling

Equipment

• Mixing bowls
• Electric mixer
• Baking sheets
• Parchment paper
• Wire racks

Method

 

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Whisk together flour, cream of tartar, baking soda, salt, and cinnamon in a medium bowl.
3. Cream butter, apple butter, 1 cup granulated sugar, and brown sugar until fluffy.
4. Mix in eggs and vanilla extract until combined.
5. Gradually add dry mixture into wet mixture until dough forms.
6. Mix remaining 1/4 cup sugar with 2 tsp cinnamon in a small bowl.
7. Roll dough into balls and coat each with cinnamon sugar.
8. Bake 10–12 minutes until edges are set but centers remain soft.
9. Cool for 2 minutes on baking sheet, then transfer to wire racks.

Notes

Store in an airtight container at room temperature for up to 5 days or freeze for up to 2 months.

Tips & Variations

• Add a pinch of nutmeg or cloves for extra spice.
• For a chewy-crisp contrast, slightly flatten cookies before baking.
• Drizzle with caramel for an indulgent upgrade.
• Substitute pumpkin butter for a pumpkin-spice twist.