Apple Butter Snickerdoodles are your classic snickerdoodles, but made with apple butter and warming cinnamon. They’re soft, chewy, and the perfect fall cookie recipe. You can enjoy them with a cup of warm spiced apple cider or a pumpkin spice latte.
There's something undeniably magical about the fall season. The crisp air, vibrant leaves, and cozy sweaters all herald the return of some of our favorite autumnal traditions. But, perhaps one of the most cherished of these traditions is the pleasure of indulging in warm, freshly-baked cookies that capture the essence of the season. Enter, the perfect fall recipe-Apple Butter Snickerdoodles.
The love affair we have with these cookies is not just for their delectable taste, but for the nostalgic emotions they evoke. Apple Butter Snickerdoodles are a beautiful marriage of flavorful apple butter and the classic snickerdoodle cookie. The smooth apple butter lends a unique richness and moisture, making each bite a delightful surprise with a hint of apple. The gentle spices mingling with the classic cinnamon sugar coating of the snickerdoodle instantly transport you to memories of apple picking, hayrides, and pumpkin patches.
Why are these cookies the perfect fall treat? Their warm, spiced flavor profiles make them an excellent accompaniment to a cup of cider or a cozy blanket by the fire. Moreover, the very act of baking them fills your home with a scent that is the epitome of autumn, creating an atmosphere that's as inviting as the cookies themselves. Who needs a candle when you can have the real warm cinnamon sugar scents baking!
While you’re falling in love with these apple butter snickerdoodle cookies, go ahead and fall head over heels for these snickerdoodle blondies and pumpkin snickerdoodle cupcakes. Just make it a snickerdoodle themed baking day and go to town. I apologize now for your new and inevitable addiction. Actually, I don’t, ENJOY!
Why apple butter makes a difference
Apple butter isn't just a spread for toast; it’s a concentrated form of apples that's been cooked down with spices and sugar. In Apple Butter Snickerdoodles, this delectable ingredient does more than just add flavor. First, apple butter introduces a deep apple essence that gives these cookies a rich, autumnal character. It’s this concentrated apple goodness that infuses every bite with warm, comforting notes. Additionally, apple butter contributes to the cookie's moistness, making each snickerdoodle soft and chewy. The spices within the apple butter - often cinnamon, cloves, and nutmeg - enhance the overall profile of the cookie, giving it an added depth that a traditional snickerdoodle might lack and a fun fall twist.
Ingredients to make these Apple Butter Cookies
- All purpose flour
- Baking powder- make sure your leavening agent is fresh!
- Salt
- Unsalted butter
- Granulated sugar
- Eggs
- Vanilla extract
- Delicious Apple Butter- homemade or store bought
- Ground cinnamon- For more apple flavor add a teaspoon of apple pie spice too
How do you make Snickerdoodle Cookie Dough from scratch?
- Make the dough- Combine the dry ingredients in one medium-sized bowl; set aside. In a large bowl cream the butter and sugar in a separate bowl. Add the eggs, vanilla, apple butter, and cinnamon to the butter mixture and mix using a hand-held mixer or stand mixer until light and creamy (for 1-2 minutes).
Add the dry ingredients to the wet ingredients and mix until just combined. - Chill - Chill for at least 30 minutes.
- Prep - Preheat the oven to 350 degrees and mix together the cinnamon-sugar mixture in a small shallow bowl.
- Bake - Using a small cookie scoop, make balls out of the dough, roll balls of dough in the sugar mixture, and bake cookies on a prepared cookie sheet for 10-12 minutes. Transfer from cookie sheet to wire rack to cool completely.
- Enjoy - Let rest for 5 minutes and gobble them up!
Tips for achieving the perfect Apple Butter Snickerdoodle
The journey to a perfect snickerdoodle is paved with a few golden rules:
- Don't Overmix: Once your flour is added, mix just until combined. Overmixing can lead to tough cookies.
- Chill the Dough: This can make a huge difference in the texture and shape of your cookies. Chilling prevents them from spreading too much in the oven. If you're looking for a flatter cookie, skip this step.
- Consistent Sizing: Use a cookie scoop to ensure each cookie is the same size. This promotes even baking.
- Check Your Oven's Temperature: Not all ovens are calibrated correctly. An oven thermometer can help you ensure you're baking at the right temperature.
- Cool on the Baking Sheet: Let the cookies sit on the baking sheet for a few minutes before transferring to a cooling rack. This helps them set without becoming too hard.
Common questions about this apple butter snickerdoodle recipe
Can I use store-bought apple butter?
Absolutely! While there’s a special charm to homemade apple butter, a quality store-bought version will work wonderfully. Just be mindful of the sugar content and any added preservatives.
Can I freeze the cookie dough for later use?
Absolutely! Simply roll the dough into balls, place them on a baking sheet, and freeze until solid. Then, transfer to a zip-top bag and store in the freezer. When you’re ready to bake, add a couple of extra minutes to the baking time.
What's the best way to store these cookies?
Apple Butter Snickerdoodles are best stored in an airtight container at room temperature. They should retain their softness for up to a week. If you wish to keep them longer, consider freezing them.
I've never baked with apple butter. Will it make my cookies too wet?
Not to worry! The recipe accounts for the consistency of apple butter. It brings moistness to the cookie without making it overly wet.
Can I add nuts or other mix-ins?
Of course! Pecans, walnuts, or even white chocolate chips can be a delightful addition. Just be mindful of not overloading the dough to ensure the cookies maintain their signature texture. Even bits of caramel or a soft caramel drizzle over the top will enhance these cookies even more.
I don't have cream of tartar. Can I still make these cookies?
Yes, you can omit the cream of tartar. It helps give snickerdoodles their classic tang and chewiness, but the cookies will still be delicious without it.
My cookies came out flat. What did I do wrong?
There could be a few reasons for flat cookies. Your butter might have been too soft, or you may have used too much apple butter. Also, make sure your baking powder and baking soda are fresh, as expired ones can affect the rise of your cookies.
Should Snickerdoodles Be Flat?
If you want them flat, you can flatten them a bit before cooking. However, no, they won’t automatically turn out flat without a little help to do so. Here’s the deal though, some cookies have a classic look they’re equated with, like peanut butter cookies with the fork marks. It’s common to see snickerdoodles in many forms, but they’re most commonly associated with a flatter or thinner appearance. I don’t really care for the flatter version and let them do their own thing.
Please feel free to share your experience with making these Apple Butter Snickerdoodles in the comments below or on social media!
More Delicious Fall Cookie Recipes You’re Sure to Love:
- Snickers Stuffed Peanut Butter Cookies- Perfect for Sunday Football watching party
- Tahini Chocolate Chip Cookies- These cookies have a slight nuttiness flavor to them which make them delicious
- Caramel Apple Cookies- Just like your favorite Fall treat, but in cookie form!
- Apple Pie Sugar Cookie Bars
- 3 cups all purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter slightly softened
- 1 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- ¾ cup apple butter homemade or store bought
- 1 teaspoon ground cinnamon
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
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In a medium size bowl, whisk together the flour, baking powder and salt and set aside.
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Cream the butter with the sugar with a mixer for 2-3 minutes. Add in the eggs, vanilla extract, apple butter and cinnamon. Mix until well combined.
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Add the wet ingredients to the dry ingredients and mix well. Chill your dough for at least 30 minutes.
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Preheat the oven to 350ºF and line a baking sheet with parchment paper.
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In a small bowl mix the sugar with the cinnamon.
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Scoop balls of cookie dough using a spoon or an ice cream scoop and roll them in the cinnamon-sugar mixture.
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Place the balls onto the baking sheet leaving some space in between each cookie dough ball, about 2 inches.
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Bake cookies for 12-15 minutes. The cookies should look slightly undercooked in the middle and crispy around the edges.
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Cool the cookies on the baking sheet for 5 minutes and then transfer to a cooking rack to cool completely.
The dough must be chilled for at least 30 minutes but preferably for a few hours. If you bake the warm dough it will result in flat cookies.
How to store snickerdoodles and for how long?
You can store the cookies (once completely cooled down) in an airtight container at room temperature for up to one week.
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