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Apple Butter Snickerdoodles

Apple butter snickerdoodles are classic cinnamon-sugar cookies with a soft, tender center and crinkled edges. Cream-butter creaming keeps the dough fluffy, while apple butter swirls through for extra flavor in every bite.
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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
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
  • 1.25 cup granulated sugar
  • 2 eggs
  • 0.33 cup apple butter
  • 1 tsp vanilla extract
For rolling
  • 3 tbsp sugar
  • 2 tsp cinnamon
  • 0.5 tsp apple pie spice

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 375F, and line baking sheets with parchment for easy release.
  2. Whisk together all-purpose flour, cream of tartar, baking soda, cinnamon, nutmeg, and salt until evenly combined with no dry streaks.
Make the dough
  1. Beat softened unsalted butter and granulated sugar until very light and fluffy, with a pale color and thicker texture.
  2. Add eggs, apple butter, and vanilla extract, then beat just until the mixture looks smooth and combined.
  3. Fold in the flour mixture until just combined, stopping as soon as no dry flour remains to keep cookies tender.
  4. Refrigerate the dough for 30 minutes if it feels sticky, until it is easier to scoop and roll.
Roll and bake
  1. Mix sugar, cinnamon, and apple pie spice in a shallow bowl so the coating is ready for rolling.
  2. Scoop dough into 1-1/2 tablespoon balls, roll generously in the cinnamon sugar so each cookie looks well coated.
  3. Place the cookies on the prepared baking sheets with space between them for spreading.
  4. Bake at 375F for 10-12 minutes, until the cookies are crinkled and the edges are just set.
Cool
  1. Cool on the pan for 5 minutes so the centers finish setting while staying soft-looking in the middle.
  2. Move to a rack or serve once mostly cooled, noting the centers will be soft but firm as they cool.

Notes

Pro tip: cream the butter and sugar until visibly pale and fluffy—this helps the classic snickerdoodle crinkle. Store cookies airtight at room temperature for 3-4 days, or freeze baked cookies up to 2 months (thaw overnight). For a lighter option, use half the sugar as a 1:1 baking substitute, but expect slightly less browning and crinkle.