Apple butter snickerdoodle cookies are the fall cookie that vanishes first off the plate. Mix in a little apple butter and apple pie spice, and you get that same soft, cinnamon-sugar cookie with added apple flavor. They bake up with crackly tops, chewy centers, and a smell that makes the whole kitchen feel like the first cool morning of October.
I’ve made snickerdoodles so many times I could probably do it in my sleep. That’s why I love this version. It’s a small change, but the apple butter makes a cookie I know by heart taste new again.
And because you use apple butter, it is super easy. You get real apple flavor without having to peel or chop any apples. Apple and cinnamon are always going to be good together, and this is just the easiest way I’ve found to get them into one cookie.
They come together in one bowl, bake in about 10 minutes, and lean on ingredients you probably already have if your pantry. Below, you’ll find the full recipe and a couple of swaps if you don’t have apple pie spice on hand. It’s time to turn a jar of apple butter into the best cookie in your fall lineup.
Looking for more easy fall cookies? Try cocoa oatmeal cookies, peanut butter and jelly cookies, or apple pie cookies.
Ingredient Notes
For exact amounts needed see the recipe card below
- Apple butter
- Butter
- Sugar
- Egg
- Vanilla extract
- Flour
- Baking soda
- Cream of tartar
- Apple pie spice: If you don’t have apple pie spice, you can substitute with cinnamon, but the apple pie spice really amps up the fall flavor.
How to Make Apple Butter Snickerdoodle Cookies
- Beat together the apple butter, softened butter, and 1 cup of sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes with an electric mixer.
- Beat in the egg and vanilla extract until everything is well combined and smooth.
- Add the flour, 1 teaspoon of apple pie spice, baking soda, and cream of tartar to the bowl. Mix just until combined and no flour streaks remain.
- Cover the bowl with plastic wrap and refrigerate for at least two hours.
- When you’re ready to bake, preheat your oven to 375 degrees F and line a baking sheet with parchment paper.
- In a small bowl, combine the remaining ½ cup sugar and 1 tablespoon apple pie spice.
- Use a tablespoon or small cookie scoop to portion out the dough. Roll each portion into a ball, then roll it in the cinnamon-sugar mixture until completely coated. Place the coated dough balls on your prepared baking sheet, spaced at least 1 inch apart.
- Bake for 13 to 15 minutes. You’re looking for cookies with golden-brown bottoms but centers that still look slightly underdone and soft. They might look a little puffy and not quite set, which is exactly what you want. They’ll continue cooking as they cool.
- Let the cookies cool on the baking sheet for 5 minutes before moving them. Then use a spatula to transfer them to a wire cooling rack to cool completely.
Serving Ideas
I love serving these cookies all fall. The apple butter and apple pie spice practically beg for a mug of hot apple cider or a cup of coffee on the side.
If you want to make these part of a bigger dessert spread, pile them on a platter next to some pumpkin bars or caramel apples. They also make a great addition to a holiday cookie tray since the cinnamon-sugar coating gives them a pretty, slightly crackled look that stands out next to plainer cookies.
These also travel well, so they’re a solid pick for lunchboxes, bake sales, or that friend who just had a baby and needs a treat. Wrap a few in a cute napkin and tie it with twine, and suddenly you have an adorable gift.
How to Store
Once your cookies have cooled completely, store them in an airtight container at room temperature. They’ll stay soft and fresh for up to 5 days.
If you want to keep them longer, these cookies freeze beautifully. Just layer them between sheets of parchment paper in a freezer-safe container or bag, and they’ll keep well for up to 3 months.
When a cookie craving hits, pull a few out and let them sit at room temperature for about 20 minutes, or pop them in the microwave for 10 to 15 seconds if you can’t wait. You can also freeze the raw dough balls before rolling them in the sugar mixture.
Just place them on a baking sheet, freeze until solid, then transfer to a freezer bag. When you’re ready to bake, roll the frozen dough in the cinnamon-sugar mix and add a couple extra minutes to the bake time. It’s a great way to get fresh-baked cookies on a weeknight without starting from scratch.
Tips & Tricks
Be sure to check out the step by step instructions
- If you don’t chill the dough, the cookies will spread everywhere, and you will end up with flat, sad cookie puddles.
- A tablespoon-sized cookie scoop keeps all your cookies the same size, so they bake evenly, and you don’t end up with some burnt and some underdone. Plus, it makes the whole rolling-in-cinnamon-sugar process way less messy.
- Every oven runs a little differently, so don’t just set a timer for 15 minutes and walk away. Start checking at the 13-minute mark by gently lifting a cookie with a spatula to peek at the bottom. Look for golden-brown bottoms with centers that still look slightly underdone. They’ll continue cooking on the hot pan after you pull them out.
- Parchment paper isn’t just for easy cleanup. It also helps the cookies bake more evenly and prevents the bottoms from getting too dark. If you don’t have parchment, a silicone baking mat works great too.
- If you don’t have apple pie spice, you can substitute with cinnamon. The cookies will taste more like traditional snickerdoodles with a hint of apple.
Reader Questions
You can, but you’ll need to adjust the baking time. Smaller cookies might only need 10 to 12 minutes, while larger ones could take up to 18 minutes. Watch the bottoms and pull them when they’re golden brown.
Yes, it’s what gives snickerdoodles their signature tangy flavor and chewy texture. It’s not expensive, and you can find it in the spice aisle.
Yes! Homemade apple butter often has even more flavor than store-bought. Just make sure it’s thick and spreadable, not watery.
Yes, the dough will be quite soft and sticky before you chill it. That’s why the refrigeration step is so important. If it’s still super sticky after chilling, you can lightly flour your hands when rolling the dough balls, but don’t add more flour to the dough itself.
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Apple Butter Snickerdoodle Cookies
Ingredients
- ½ cup apple butter
- ¼ cup butter softened
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ½ cup sugar
- 1 tablespoon plus 1 teaspoon apple pie spice divided
Instructions
- Beat together the apple butter, butter, and 1 cup of the sugar until light and fluffy.½ cup apple butter, ¼ cup butter, 1 cup sugar
- Add the egg and vanilla extract and beat to combine.1 egg, 1 teaspoon vanilla extract
- Add the flour, 1 teaspoon of apple pie spice, baking soda, and cream of tartar. Beat to mix.1 ¾ cups all-purpose flour, ½ teaspoon baking soda, 1 tablespoon plus 1 teaspoon apple pie spice, ½ teaspoon cream of tartar
- Cover and refrigerate for at least two hours.
- When ready to bake, preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
- Combine the remaining ½ cup sugar and 1 tablespoon apple pie spice in a small bowl.½ cup sugar, 1 tablespoon plus 1 teaspoon apple pie spice
- Use a tablespoon or small cookie scoop to scoop out the dough. Roll each dough ball in the sugar mixture, then place on the prepared baking sheet at least one inch apart.
- Bake for 13 to 15 minutes, until the bottoms are golden brown, but the centers are still soft.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
Notes
- If you don’t chill the dough, the cookies will spread everywhere.
- A tablespoon-sized cookie scoop keeps all your cookies the same size, so they bake evenly, and you don’t end up with some burnt and some underdone.
- Every oven runs a little differently, so don’t just set a timer for 15 minutes and walk away. Start checking at the 13-minute mark by gently lifting a cookie with a spatula to peek at the bottom. Look for golden-brown bottoms with centers that still look slightly underdone.
- Parchment paper isn’t just for easy cleanup. It also helps the cookies bake more evenly and prevents the bottoms from getting too dark.
- If you don’t have apple pie spice, you can substitute with cinnamon. The cookies will taste more like traditional snickerdoodles with a hint of apple.
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Nutrition Information
Nutrition facts are estimates.
