Apple Butter Snickerdoodles give you the classic cinnamon flavor of a snickerdoodle but with a delicious twist from my homemade apple butter! If you prefer to use real apples, you can try my Apple Snickerdoodles, too, a perfectly delicious way to use up all those fresh apples you picked from the apple orchard!
Ingredients & Substitutions
- Apple Butter: Apple butter, the star of the recipe, is not made with butter, but is a delicious spread that is wonderful on bread or as a condiment (like a jam or jelly). And, of course, adds so much apple flavor to these cookies! I have a wonderful slow cooker recipe for apple butter, but you can also buy a jar at the store.
- Cream of Tartar: Cream of tartar is actually a powdery acid, not a cream. It’s located in the baking aisle near the spices. If you need a substitute, use 2 teaspoons of fresh lemon juice for every 1 teaspoon of cream of tartar.
- Topping: The balls of dough will be rolled in a cinnamon and sugar mixture before being baked. This gives the cookies the classic Snickerdoodle finish.
Can I Make The Cookie Dough Ahead Of Time?
Sure! You can prepare the cookies up to the point of rolling the dough balls in cinnamon and sugar. (Save that step for when you’re ready to bake.) I love doing this because then I can make 1 or 2, or however many freshly baked cookies I need!
To Refrigerate Cookie Dough: Store the dough balls in an airtight container or cover them on a baking sheet. Refrigerate for 1-2 days. When ready to bake, roll them in the cinnamon sugar mix and bake according to instructions.
To Freeze Cookie Dough: Arrange the assembled cookies on a parchment-lined baking sheet and freeze for 1-2 hours, or until firm. Transfer them to an airtight container or resealable freezer bag, and label them with the date and contents. Frozen cookies can be stored for 2-3 months. When ready to bake, thaw for a few minutes, then roll in cinnamon sugar before baking.
How To Store Apple Butter Snickerdoodles
If you are planning to enjoy apple butter snickerdoodles within a day or two, store them in an airtight container at room temperature. (After a day, we noticed the cookies had a more cakey and drier texture, so keep that in mind.) For a little longer storage, keep the cookies in an airtight container in the refrigerator. Or, freeze them so the cookies don’t go to waste!
Freezing Apple Butter Snickerdoodles
To freeze apple butter snickerdoodles, first, allow the cookies to cool completely. Then, place the cookies into a freezer-safe container or a resealable freezer bag. Label and date the packaging; the cookies can be frozen for up to 2-3 months. When ready to enjoy the cookies, let them thaw at room temperature. For more tips, check out my Guide to Freezing, Storing, and Baking Cookies.
Apple Butter Snickerdoodles
Ingredients
- ¾ cup (1 ½ sticks / 170 g) unsalted butter, softened but not melted
- 1 ¼ cups (250 g) granulated sugar
- ½ cup (120 g) apple butter
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
- 2 ¾ cups (352 g) all-purpose flour
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- ¼ teaspoon ground nutmeg
Cinnamon Sugar
- 3 tablespoons granulated sugar
- 3 teaspoons ground cinnamon
Instructions
Cookie Dough
- Preheat oven to 375°F. Line three cookie sheets with parchment paper. Set aside.
- In the bowl of a stand mixer with the paddle attachment, cream together butter, sugar, and apple butter on medium speed (about 2-3 minutes).
- Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
- In a separate medium bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, salt, and nutmeg. Slowly add the dry ingredients to the wet ingredients, mixing just until combined.
- Using a 1-tablespoon scoop, scoop out rounded balls and place them on one of the cookie sheets.
Cinnamon Sugar
- In a small bowl, mix together the sugar and cinnamon.
Assembly
- Roll balls of dough in the mixture. Place the dough balls 2 inches apart on parchment-lined baking sheets.
- Bake for 6 to 8 minutes, or until the edges are set and slightly golden, but the centers remain soft.
- Carefully remove immediately from baking sheets and place on a cooling rack.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
Wow, these not only smelled wonderful while baking, but were delicious when I took a bite (and then finished the cookie)! I love the twist on our classic snickerdoodle.
Elizabeth
I loved these cookies! I like the apple flavor that shines through from the apple butter. Perfect for Fall!
Bella
Sweet and spicy with a hint of apple—it’s a delicious spin on a favorite cookie!
Annabelle
Love the combination of apple butter and spices! These snickerdoodles are perfectly soft and have a unique flavor that stands out from traditional cookies.
Selena
So good! The apple butter adds a subtle, fruity flavor that pairs beautifully with the cinnamon and sugar.
3 stars because very few people actually have stand mixers and that has made this recipe more complicated than implied- there really need to be less mixers required or at least more alternate instructions in recipes because 90% of the time betty crocker isn’t the one making this stuff, just average people with a wooden spoon and a whisk at best. Cookies were great.
You left 3 stars because you chose to make a recipe that used a stand mixer and seem to think that only Betty Crocker uses a stand mixer?
As soon as I am able, I will be making these because I absolutely love apple butter and snickerdoodles and it’s combining two of my favorites. Thank you so much!
These had great flavor but ended up with a cake-y texture, not a chewy texture. Just my preference…. but a delicious cookie and the family loves them!