I created these Apple Butter Snickerdoodle Cookies to merge the warm sweetness of apple butter with the classic cinnamon sugar flavor of snickerdoodles. They’re soft, tender, with a crackly top and a buttery cinnamon-sugar coating—perfect for cozy moments or sharing.

Why You’ll Love This Recipe

I love how the apple butter adds subtle fruit depth and moisture to the cookie, while the cinnamon-sugar exterior provides that nostalgic snickerdoodle bite. They’re soft, mildly chewy, and carry warm spice and apple flavor in every bite without being overly sweet.

Ingredients

(Yields about 24 cookies)

For the dough:

1 cup (226 g) unsalted butter, softened
1 cup (200 g) granulated sugar
½ cup (120 g) apple butter
1 large egg
1 teaspoon vanilla extract
2¾ cups (345 g) all‑purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg (optional)

For the coating:

¼ cup (50 g) granulated sugar
1 teaspoon ground cinnamon

Directions

Prep: I preheat the oven to 350 °F (175 °C) and line two baking sheets with parchment paper.
Make the dough: I cream butter and sugar until light and fluffy, then mix in apple butter until smooth. I beat in the egg and vanilla until combined.
Combine dry ingredients: I whisk flour, cream of tartar, baking soda, salt, cinnamon, and nutmeg in a bowl. I gradually stir the dry mix into the wet until the dough is even and slightly sticky.
Shape and coat: I stir together coating sugar and cinnamon in a small bowl. I roll dough into 1½-inch balls, then roll each in the coating mix to coat thoroughly, and place about 2 inches apart on prepared sheets.
Bake: I bake for 10–12 minutes—just until the edges set and the cookies crack slightly on top. Centers should still feel soft.
Cool: I let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Servings and Timing

Makes about 24 cookies
Prep time: 15 minutes
Bake time: 12 minutes per batch
Cooling time: 5–10 minutes
Total time: around 30–35 minutes

Variations

I fold in chopped dried apples or raisins for extra texture and sweetness.
I stir ¼ cup chopped pecans or walnuts into the dough for nuttiness.
I add a pinch of ground ginger or cardamom for warm spice depth.
I swap the coating with a mix of cinnamon sugar and light brown sugar for extra caramel notes.

Storage and Reheating

I store cooled cookies in an airtight container at room temperature for up to 4 days. If they soften too much, I crisp them by warming briefly in a 300 °F oven for 5 minutes. They also freeze well—layer cookies between parchment and store for up to 2 months; let thaw before enjoying.

Apple Butter Snickerdoodle Cookies

FAQs

Can I use homemade apple butter?
Yes—I often use homemade for richer flavor. It makes the cookies more moist and aromatic.

Are these cookies chewy or crisp?
They’re softly chewy in the center with lightly crisp edges—thanks to the coating and apple butter.

Can I make them egg‑free?
I replace the egg with a flax “egg” (1 tbsp flaxseed meal + 3 tbsp water) and they still turn out tender.

Do I have to use cream of tartar?
The cream of tartar helps create the classic snickerdoodle tang and texture—but you can substitute 1½ teaspoons extra flour and no sour flavoring, with slightly different crumb.

Can I make the dough ahead?
Yes—I chill dough balls on a tray for up to 24 hours, then bake directly from the fridge—adding a minute or two to bake time.

Conclusion

I love baking these Apple Butter Snickerdoodle Cookies when I want something nostalgic yet slightly novel, with cozy apple-cinnamon notes bursting through buttery softness. They come together easily, taste comforting, and feel like the perfect autumn treat—or any time I want a sugar cookie with personality.