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Apple Butter Snickerdoodles

Apple butter snickerdoodles with a cinnamon-sugar crinkle and a soft, tender center. You’ll chill the dough for clean scoops, roll generously in spiced sugar, then bake until the edges are just set at 375°F.
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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: 95
Ingredients Equipment Method Notes

Ingredients
  

All-purpose flour
  • 2.75 cup all-purpose flour
Leavening and spices
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp salt
Cookie base
  • 1 cup unsalted butter, softened
  • 1.25 cup granulated sugar
  • 2 eggs
  • 0.333 cup apple butter
  • 1 tsp vanilla extract
For rolling
  • 3 tbsp sugar
  • 2 tsp cinnamon
  • 0.5 tsp apple pie spice

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 375°F and line baking sheets with parchment.
  2. Whisk the all-purpose flour, cream of tartar, baking soda, cinnamon, nutmeg, and salt in a bowl.
Make the dough
  1. Beat the softened unsalted butter and granulated sugar until very light and fluffy.
  2. Add the eggs, apple butter, and vanilla extract and beat until smooth.
  3. Fold in the flour mixture until just combined, stopping as soon as no dry streaks remain.
  4. Refrigerate the dough for 30 minutes if it feels sticky.
Shape and roll
  1. Mix the rolling sugar, cinnamon, and apple pie spice in a shallow bowl.
  2. Scoop the dough into 1-1/2 tablespoon balls and roll generously in the cinnamon-sugar coating.
Bake
  1. Place the rolled balls on the prepared baking sheets with space between them.
  2. Bake at 375°F for 10-12 minutes, until the cookies look crinkled and the edges are just set.
Cool
  1. Cool on the pan for 5 minutes before moving the cookies, so the centers finish setting while staying soft.

Notes

Pro tip: roll the balls generously—thick coating helps that classic snickerdoodle crinkle. Store cookies in an airtight container at room temperature for up to 4 days; refrigerate up to 6 days. Freeze baked cookies for up to 2 months (thaw at room temp). For a lighter option, use plant-based butter that measures 1:1 for baking.