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Apple Butter Snickerdoodles

Apple butter snickerdoodles with classic cinnamon-sugar crinkles and a soft, sweet center. These cookies bake at 375°F with apple butter swirled into the dough for a tender bite.
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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: 175
Ingredients Equipment Method Notes

Ingredients
  

Apple butter snickerdoodles
  • 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
  • 1 cup unsalted butter softened
  • 1.25 cup granulated sugar
  • 2 eggs
  • 0.33 cup apple butter
  • 1 tsp vanilla extract
  • 3 tbsp sugar for rolling
  • 2 tsp cinnamon for rolling
  • 0.5 tsp apple pie spice for rolling

Equipment

  • 1 sheet pan

Method
 

Prepare and preheat
  1. Preheat oven to 375F and line baking sheets with parchment.
  2. Whisk all-purpose flour, cream of tartar, baking soda, cinnamon, nutmeg, and salt in a mixing bowl until evenly combined.
Make the dough
  1. Beat unsalted butter and granulated sugar until very light and fluffy.
  2. Add eggs, apple butter, and vanilla extract and beat until smooth.
  3. Fold in the flour mixture until just combined, stopping as soon as you no longer see dry streaks.
  4. Refrigerate dough 30 minutes if it is sticky.
Shape and roll
  1. Mix sugar, cinnamon, and apple pie spice in a shallow bowl for rolling.
  2. Scoop dough into 1-1/2 tablespoon balls and roll generously in the cinnamon sugar mixture.
Bake and cool
  1. Place balls on prepared baking sheets with space between them.
  2. Bake 10-12 minutes at 375F until crinkled and the edges are just set.
  3. Cool on the pan 5 minutes so the centers firm up as they settle, remaining soft in the middle.

Notes

Pro tip: If your dough feels loose after mixing, chill the full 30 minutes for thick, craggy crinkles. Store cookies in an airtight container at room temperature for up to 3 days; refrigerate up to 5 days. Freeze baked cookies in a sealed bag for up to 2 months, thaw at room temperature. For a dairy-free swap, use a 1:1 plant-based butter stick and keep the rest the same.