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Apple Butter Snickerdoodles
Prep Time
10 mins
Cook Time
12 mins
Chilling Time
30 mins
Apple Butter Snickerdoodles are your classic snickerdoodles but made with apple butter and warming cinnamon. They are soft, chewy and the perfect fall cookie recipe. The apple butter is more of an underlying flavor but gives these cookies so much depth. You can enjoy them with a cup of warm spiced apple cider or a pumpkin spice latte.
Course: Dessert
Cuisine: American
Keyword: apple butter recipes, what to bake with apple butter
Servings: 30 cookies
Author: Jackie
  • 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
  1. In a medium size bowl, whisk together the flour, baking powder and salt and set aside.
  2. 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.
  3. Add the wet ingredients to the dry ingredients and mix well. Chill your dough for at least 30 minutes.
  4. Preheat the oven to 350ºF and line a baking sheet with parchment paper.
  5. In a small bowl mix the sugar with the cinnamon.
  6. Scoop balls of cookie dough using a spoon or an ice cream scoop and roll them in the cinnamon-sugar mixture.
  7. Place the balls onto the baking sheet leaving some space in between each cookie dough ball, about 2 inches.
  8. Bake cookies for 12-15 minutes. The cookies should look slightly undercooked in the middle and crispy around the edges.
  9. Cool the cookies on the baking sheet for 5 minutes and then transfer to a cooking rack to cool completely.
Recipe Notes

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.