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Apple Butter Snickerdoodles

Apple butter snickerdoodles with crinkled cinnamon-sugar tops and a soft, caramelized fruit depth in every bite. The dough is chilled for easier shaping, then baked until the edges just set for that classic snickerdoodle texture.
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Prep Time 20 minutes
Cook Time 12 minutes
Chill 30 minutes
Total Time 1 hour 2 minutes
Servings: 36 cookies
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2.75 cup all-purpose flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp salt
Wet ingredients
  • 1 lb unsalted butter, softened Soften until workable but not melted.
  • 1.25 cup granulated sugar
  • 2 eggs
  • 0.3333 cup apple butter
  • 1 tsp vanilla extract
Rolling (cinnamon sugar)
  • 3 tbsp sugar
  • 2 tsp cinnamon
  • 0.5 tsp apple pie spice

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat the oven to 375°F and line baking sheets with parchment so the cookies bake evenly and release cleanly.
Mix the dry ingredients
  1. Whisk together all-purpose flour, cream of tartar, baking soda, cinnamon, nutmeg, and salt until the spices are evenly distributed.
Cream the butter and sugar
  1. Beat unsalted butter, softened with granulated sugar until very light and fluffy, then add eggs, apple butter, and vanilla extract and mix until smooth.
Combine into soft dough
  1. Fold the flour mixture into the wet ingredients just until combined; the dough should be soft and hold together.
Chill if needed
  1. Refrigerate the dough for 30 minutes if it feels very sticky, so it firms up for easier scooping and rolling.
Make the rolling coating
  1. Mix the rolling spices in a shallow bowl by combining sugar, cinnamon, and apple pie spice.
Shape and roll
  1. Scoop the dough into 1-1/2 tablespoon balls, then roll generously in the cinnamon-spice sugar so the tops look crinkled after baking.
Bake
  1. Bake for 10-12 minutes at 375°F until the cookies are crinkled and the edges are just set.
Cool
  1. Cool on the pan for 5 minutes, since the centers will firm as the cookies finish setting while cooling.

Notes

For the best crinkle, chill only if the dough feels sticky, then roll the balls generously so the coating adheres before baking. Store cookies airtight at room temperature for 3-4 days; freeze baked cookies up to 2 months. Dietary swap: use a 1:1 gluten-free all-purpose flour blend (with xanthan gum) for a gluten-free version.