There’s something magical about baking cookies in the fall—the air is crisp, cinnamon is practically a perfume in the kitchen, and cozy flavors just feel right. These Apple Butter Snickerdoodles capture that autumn magic in every soft, spiced bite. If you love traditional snickerdoodles, just wait until you try this apple butter twist. They’re chewy, warm, and packed with comforting fall flavors—perfect with a mug of tea or a steaming cup of cider.
Whether you’re baking for a holiday dessert table, a fall bake sale, or simply craving a cozy treat, this recipe is a must-try. And the best part? No dough chilling is required (though we’ll talk about why you might want to chill it anyway), so you can have cookies on the table in no time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
These cookies use classic pantry staples with a few fall-inspired upgrades. Apple butter adds rich depth and natural sweetness, while cinnamon and nutmeg create that irresistible warmth we associate with autumn desserts.
Here’s what you’ll need for the cookies:
- Unsalted butter: Make sure it’s softened to room temperature so it creams well with the sugars.
- Granulated sugar and brown sugar: A mix of both gives you crisp edges and a soft center.
- Apple butter: This is the star! Use a good-quality apple butter for maximum flavor.
- Egg and vanilla: These bring everything together and add richness.
- All-purpose flour: Gives structure to the cookies.
- Baking soda and cream of tartar: This combo gives snickerdoodles their signature tang and soft, chewy texture.
- Cinnamon and nutmeg: Warming spices that play perfectly with apple butter.
- Salt: Just a little to balance out the sweetness.
And for the coating:
- Granulated sugar
- Ground cinnamon
Instructions
Step 1: Make the Dough
Start by creaming the butter with both sugars until it’s light and fluffy. This usually takes about 2 minutes with an electric mixer. Don’t skip this step—it’s what gives your cookies that soft, tender texture.
Next, mix in the apple butter, egg, and vanilla. The mixture will be silky and fragrant—at this point, your kitchen already smells like fall!
In a separate bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, nutmeg, and salt. Gradually add the dry mixture into the wet ingredients. Don’t overmix—just stir until everything is incorporated. The dough will be soft but thick.
Step 2: Chill the Dough (Optional but Recommended)
While this recipe works without chilling, letting the dough rest in the fridge for 30–60 minutes gives you thicker, chewier cookies with a deeper flavor. The apple butter adds moisture, so chilling helps control spreading. If you have the time, it’s worth it.
Step 3: Preheat and Prepare the Coating
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a small bowl, mix granulated sugar and cinnamon for the coating. This classic snickerdoodle touch gives the cookies their deliciously crisp, sweet crust.
Scoop the dough into 1½-inch balls and roll each one in the cinnamon-sugar mixture until well coated. Place them on your baking sheet about 2 inches apart.
Step 4: Bake and Cool
Bake for 10–12 minutes. You’ll know they’re ready when the edges are set, but the centers still look soft and slightly underdone. That’s what keeps them chewy!
Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack. As they cool, they’ll finish setting up and become perfectly soft and chewy.
Tips and Tricks
- Use room temperature butter. If your butter is too cold, it won’t cream properly, and your cookies may turn out dense.
- Don’t skip the cream of tartar. It gives that signature snickerdoodle tang and helps with the chewy texture.
- Want thicker cookies? Chill the dough longer and bake slightly colder (325°F for a minute or two longer).
- Love spice? Add a pinch of cloves or a dash of apple pie spice to deepen the fall flavor.
- Use a cookie scoop. For uniform cookies that bake evenly, a medium cookie scoop works wonders.
Variations
These Apple Butter Snickerdoodles are already full of fall charm, but you can take them to the next level with these delicious ideas:
- Maple Glaze: Mix powdered sugar, maple syrup, and a splash of milk for a simple glaze. Drizzle over cooled cookies for a sweet finish.
- Brown Butter Base: Brown the butter before starting the recipe for a nutty, rich twist. Let it cool before using.
- Stuffed Center: Press a caramel candy or white chocolate chunk into the center of the dough ball before baking. It’ll melt into a gooey surprise.
- Pumpkin Spice Kick: Add a teaspoon of pumpkin spice for a cozy upgrade.
- Gluten-Free Friendly: Substitute a 1:1 gluten-free baking flour blend for the all-purpose flour.
Storage Instructions
These cookies store beautifully, making them great for make-ahead baking and holiday planning.
- Room Temperature: Store in an airtight container for up to 5 days. Add a slice of bread to keep them soft.
- Refrigerator: Keeps well in the fridge for up to a week—just let them come to room temperature before serving.
- Freezer: You can freeze baked cookies or raw dough balls for up to 2 months. For dough balls, freeze on a tray until solid, then transfer to a bag. Bake straight from frozen—just add a minute or two.
- Reheating: Microwave for 8–10 seconds for that fresh-from-the-oven warmth.
Serving Suggestions
These cookies are a cozy treat all on their own, but if you want to turn them into a special dessert moment, try one of these ideas:
- Serve warm with a scoop of vanilla bean ice cream.
- Pair with a cup of spiced chai, hot apple cider, or pumpkin latte.
- Crumble into a yogurt parfait for a sweet, crunchy layer.
- Include them in a holiday cookie platter alongside other spiced treats.
FAQs
Can I use homemade apple butter?
Absolutely! Homemade apple butter adds amazing flavor. Just make sure it’s thick and not too watery.
Do I have to chill the dough?
Nope! But chilling helps prevent the cookies from spreading too much and gives them a chewier texture. It’s optional but recommended.
What can I use instead of cream of tartar?
If you don’t have it on hand, substitute with 1 teaspoon of baking powder. The flavor will be slightly different but still delicious.
Can I use applesauce instead of apple butter?
You can, but the texture will change. Applesauce is more watery, so your cookies might spread more and be softer. Stick with apple butter for best results.
Can I use salted butter?
Yes, just reduce the added salt in the recipe to ¼ teaspoon.
Do these cookies spread a lot?
They spread a bit but remain thick and chewy. Chilling the dough helps keep them nice and puffy.
Can I make these into cookie bars?
Definitely! Press the dough into a greased 9×9 pan and bake for 20–25 minutes until the center is set and the edges are golden.
How do I get a stronger apple flavor?
Use a generous â…“ cup of apple butter or stir in a dash of apple pie spice. You can even brush warm cookies with a tiny bit of extra apple butter for an added punch.
Conclusion
Apple Butter Snickerdoodles are everything you want in a fall cookie—chewy, warmly spiced, and kissed with the sweet richness of apple butter. Whether you bake them for a holiday party, gift them to a friend, or hoard the whole batch for yourself (we won’t judge!), these cookies are sure to bring smiles. They come together quickly, don’t require fancy ingredients, and fill your kitchen with the most delightful aroma.
Trust me—once you try them, these will become your new fall favorite. So grab your mixing bowl, put on your coziest sweater, and let’s get baking!
Apple Butter Snickerdoodles
Ingredients
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- â…“ cup apple butter
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon cream of tartar
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ cup granulated sugar (for coating)
- 1 teaspoon ground cinnamon (for coating)
Instructions
- In a large bowl, cream together butter, granulated sugar, and brown sugar until fluffy (about 2 minutes).
- Mix in apple butter, egg, and vanilla extract, stirring until smooth.
- In another bowl, whisk together flour, baking soda, cream of tartar, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Cover the dough and refrigerate for 30-60 minutes.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a small bowl, mix the cinnamon and sugar for the coating.
- Roll chilled dough into 1 ½-inch balls and coat in cinnamon-sugar mixture.
- Place cookies 2 inches apart on the baking sheet.
- Bake for 10-12 minutes until edges are set but centers are slightly soft.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
