Apple Butter Snickerdoodle Cookies
These Apple Butter Snickerdoodle Cookies are soft and chewy fall cookies made with apple butter, warm apple pie spice, butter, and a sweet cinnamon-spiced sugar coating. They have a classic snickerdoodle cookie taste, with an apple flavor to enjoy with a cup of coffee.
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This apple season, this recipe is great for fall baking and is perfect for Thanksgiving desserts, fall parties, holiday cookie trays, or simply for enjoying with a cup of coffee on a quiet afternoon.
And this cookie is a great addition to a dessert tray with these pumpkin cream cheese bars, and simple pie pecan dip to serve with pretzels and fresh fruit.
How to Make Apple Butter Snickerdoodle Cookies
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Beat together the apple butter, softened butter, and 1 cup of sugar until light and fluffy.
2. Add the egg and vanilla extract, then beat until well combined.
3. Add the flour, 1 teaspoon apple pie spice, baking soda, and cream of tartar. Beat just until the dough comes together.
4. Cover the dough and refrigerate for at least 2 hours.
5. When ready to bake, preheat the oven to 375°F and line a baking sheet with parchment paper.
6. In a small bowl, combine the remaining 1/2 cup sugar and 1 tablespoon apple pie spice.
7. Scoop the dough using a tablespoon or small cookie scoop. Roll each dough ball in the spiced sugar mixture, then place them on the prepared baking sheet at least 1 inch apart.
8. Bake for 13–15 minutes, until the bottoms are golden brown but the centers are still soft.
9. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire cooling rack to cool completely.
Serve & Enjoy!
Important Recipe Notes
- Refrigerate the cookie dough for at least 2 hours. This helps keep the cookies from spreading too much while baking.
- Let the butter soften at room temperature so it blends smoothly with the apple butter and sugar.
- Don’t overbake: The centers should still look soft when you take the cookies out. They will continue to set as they cool.
- Measure the flour carefully: Too much flour can make the cookies dry instead of soft and chewy.
- Coat generously: Roll each dough ball well in the apple pie spice and sugar mixture for that classic snickerdoodle-style finish.
- Let the cookies sit for about 5 minutes before transferring them to a wire rack. This helps them set without falling apart.
- Avoid overcrowding the baking sheet so the cookies have enough room to spread evenly.
Apple Butter Snickerdoodle Cookies
Ingredients
- 1/2 cup apple butter
- 1/4 cup butter softened
- 1 1/2 cups sugar divided
- 1 egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 tablespoon plus 1 teaspoon apple pie spice divided
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
Instructions
- Beat together the apple butter, softened butter, and 1 cup of sugar until light and fluffy.
- Add the egg and vanilla extract, then beat until well combined.
- Add the flour, 1 teaspoon apple pie spice, baking soda, and cream of tartar. Beat just until the dough comes together.
- Cover the dough and refrigerate for at least 2 hours.
- When ready to bake, preheat the oven to 375°F and line a baking sheet with parchment paper.
- In a small bowl, combine the remaining 1/2 cup sugar and 1 tablespoon apple pie spice.
- Scoop the dough using a tablespoon or small cookie scoop. Roll each dough ball in the spiced sugar mixture, then place them on the prepared baking sheet at least 1 inch apart.
- Bake for 13–15 minutes, until the bottoms are golden brown but the centers are still soft.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire cooling rack to cool completely.
Check Out More Apple Recipe Ideas!
Apple Spice Cupcakes with Salted Caramel Frosting
