Name: Apple Butter Snickerdoodles Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
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

These apple butter snickerdoodles are a comforting twist on a classic, bringing the warm, spiced flavors of fall into every bite. The secret to their incredible texture lies in the combination of apple butter for moisture and cream of tartar for that signature chew and tangy note. This recipe is perfect for anyone looking to elevate their fall baking game, offering a simple yet profoundly delicious cookie that appeals to all ages. I’ve found that using room temperature eggs and butter truly makes a difference in achieving a smooth, well-combined dough.

⏱ Time: 25 min

👥 Servings: 24 cookies

📊 Level: Easy

🥗 10 ingredients

Apple Butter Snickerdoodles Recipe

Apple Butter Snickerdoodles: bake these soft, chewy cookies infused with apple butter. Perfect for autumn, easy to make, and a delightful treat.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 24

Course: Dessert

Cuisine: American

Calories: 280

Ingredients Method Notes

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

Method

Preheat oven to 375°F. Line cookie sheets with parchment paper.
Cream together butter, sugar, and apple butter on medium speed for 2-3 minutes.
Add eggs one at a time, then mix in vanilla extract.
Whisk together flour, cream of tartar, baking soda, cinnamon, and salt. Gradually add to wet ingredients.
Combine ¼ cup granulated sugar and 2 teaspoons ground cinnamon for coating. Roll dough into 1-inch balls and coat generously.
Place balls 2 inches apart on baking sheets. Bake for 8-10 minutes until edges are lightly golden.

Notes

– For the perfect snickerdoodle texture, do not overbake! The cookies should look slightly underdone in the center when you pull them out.
– Ensure your butter is truly softened, not melted, to cream properly with the sugars and apple butter.
– Store apple butter snickerdoodles in an airtight container at room temperature for up to 3-4 days to maintain their softness.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Pro tips

For the perfect snickerdoodle texture, do not overbake! The cookies should look slightly underdone in the center when you pull them out.
Ensure your butter is truly softened, not melted, to cream properly with the sugars and apple butter.
Store apple butter snickerdoodles in an airtight container at room temperature for up to 3-4 days to maintain their softness.

These apple butter snickerdoodles are a truly delightful autumn treat. Experiment with different spices in your cinnamon-sugar coating for a unique twist. Enjoy!