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Apple Butter Snickerdoodles

Apple butter snickerdoodles with crinkled cinnamon-sugar coating and soft, caramelized fruit depth from apple butter. Creaming creates a fluffy dough, then baking at 375°F sets golden edges while the centers finish firming on the pan.
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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: 145
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
Rolling spices
  • 3 tbsp sugar
  • 2 tsp cinnamon
  • 0.5 tsp apple pie spice

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Prep and mix
  1. Preheat the oven to 375°F and line baking sheets with parchment so the cookies bake without sticking.
  2. Whisk the all-purpose flour, cream of tartar, baking soda, cinnamon, nutmeg, and salt until evenly combined.
  3. Beat the softened unsalted butter and granulated sugar until very light and fluffy, then beat in the eggs, apple butter, and vanilla extract.
  4. Fold the flour mixture into the wet ingredients until the dough is soft and no dry streaks remain.
  5. Refrigerate the dough 30 minutes if very sticky so the scoops hold shape.
Roll and bake
  1. Mix the sugar, cinnamon, and apple pie spice in a shallow bowl for rolling.
  2. Scoop the dough into 1-1/2 tablespoon balls, then roll generously in the cinnamon spice sugar.
  3. Bake 10-12 minutes at 375°F until the cookies are crinkled and the edges are just set.
  4. Cool on the pan 5 minutes; the centers will firm as they cool for a soft interior.

Notes

Pro tip: if your dough feels greasy or doesn’t hold a neat ball, chill the full 30 minutes before rolling. Store cookies airtight at room temperature for up to 4 days, or refrigerate up to 7 days; freeze baked cookies up to 2 months. For a dairy-light swap, use plant-based butter in the same softened state (the texture may be slightly less tender).