Apple Butter Snickerdoodles Recipe

Introduction

Apple Butter Snickerdoodles offer a delightful twist on the classic cinnamon cookie. These soft, chewy treats are infused with rich apple butter and rolled in a fragrant cinnamon sugar coating, perfect for cozy afternoons or sharing with loved ones.

Ingredients

• 2 ¾ cups all-purpose flour
• 1 tsp baking soda
• 2 tsp ground cinnamon
• ½ tsp salt
• 1 cup unsalted butter (softened)
• ¾ cup granulated sugar
• ¾ cup brown sugar (packed)
• ½ cup apple butter
• 2 large eggs
• 2 tsp vanilla extract
• 3 tbsp sugar + 1 tbsp cinnamon (for coating)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Step 2: In a bowl, whisk together the flour, baking soda, cinnamon, and salt until well combined.
3. Step 3: In a separate large bowl, cream the softened butter with the granulated and brown sugars until the mixture is light and fluffy, about 3-4 minutes.
4. Step 4: Beat in the eggs one at a time, then add the vanilla extract and apple butter. Mix until combined.
5. Step 5: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to keep the cookies tender.
6. Step 6: Scoop tablespoon-sized portions of dough and roll each in the cinnamon sugar mixture (3 tbsp sugar + 1 tbsp cinnamon).
7. Step 7: Place the coated dough balls on the prepared baking sheets, spacing them a few inches apart.
8. Step 8: Bake for 10-12 minutes, or until the edges are golden but centers remain soft.
9. Step 9: Let the cookies cool slightly on the baking sheets before transferring them to wire racks to cool completely.

Tips & Variations

• Use room temperature butter and eggs for easier mixing and a better texture.
• For a spicier flavor, add a pinch of nutmeg or ground cloves to the dry ingredients.
• Substitute apple butter with pumpkin butter for a fall-inspired variation.
• Chill the dough for 30 minutes before baking to prevent excessive spreading.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed container for up to 3 months. To reheat, warm gently in the oven for a few minutes to regain softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought apple butter?

Yes, store-bought apple butter works perfectly and makes this recipe quick and easy. Choose a smooth, high-quality apple butter for the best flavor.

Why are my snickerdoodles spreading too much?

Cookies can spread if the dough is too warm or if too much butter is used. Make sure to use room temperature butter, chill the dough before baking, and avoid overmixing the batter.

Apple Butter Snickerdoodles Recipe

Print Recipe

★★★★★

4.8 from 115 reviews

These Apple Butter Snickerdoodles bring a delightful twist to the classic cinnamon sugar cookie by incorporating sweet and spiced apple butter. Soft, chewy, and coated in cinnamon sugar, these cookies are perfect for fall or any time you crave a warm, comforting treat.

• Author: Tim
• Prep Time: 15 minutes
• Cook Time: 10-12 minutes
• Total Time: 27 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 ¾ cups all-purpose flour
• 1 tsp baking soda
• 2 tsp ground cinnamon
• ½ tsp salt

Wet Ingredients

• 1 cup unsalted butter, softened
• ¾ cup granulated sugar
• ¾ cup packed brown sugar
• ½ cup apple butter
• 2 large eggs
• 2 tsp vanilla extract

For Coating

• 3 tbsp sugar
• 1 tbsp ground cinnamon

Instructions

1. Preheat and Prep. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
2. Mix Dry Ingredients. In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt until thoroughly combined. Set aside.
3. Cream Butter and Sugars. In a large mixing bowl, cream the softened unsalted butter with granulated sugar and packed brown sugar using a mixer on medium speed. Continue beating for about 3-4 minutes, until the mixture is light and fluffy.
4. Add Wet Ingredients. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then add the vanilla extract and apple butter, mixing until the batter is smooth and consistent.
5. Combine Mixtures. Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing, which can make the cookies tough.
6. Shape and Roll. Scoop out tablespoon-sized portions of dough. Roll each portion into a ball, then coat thoroughly in the cinnamon sugar mixture made from 3 tablespoons sugar and 1 tablespoon cinnamon. Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
7. Bake. Bake the cookies in the preheated oven for 10-12 minutes or until the edges are golden brown. The centers should remain soft and slightly underbaked for the perfect chewy texture.
8. Cool. Remove the baking sheets from the oven and allow the cookies to cool slightly on the sheets before transferring them to wire racks to cool completely. This helps the cookies set and develop their characteristic soft texture.

Notes

• Make sure your butter is softened to room temperature for easier creaming.
• Do not overmix the dough once the flour is added to keep the cookies tender.
• For extra apple flavor, you can swirl in a little more apple butter on top before baking.
• Store baked cookies in an airtight container at room temperature for up to 5 days.
• Optionally, refrigerate dough for 30 minutes before rolling to enhance texture and flavor.

Keywords: Apple Butter Snickerdoodles, Cinnamon Sugar Cookies, Fall Cookies, Soft Cookies, Chewy Cookies, Homemade Cookies