Two fall favorites – apple butter and homemade snickerdoodle cookies – come together for the ultimate fall cookie recipe: Apple Butter Snickerdoodles!
Best Snickerdoodle Recipe
Okay, so I know that’s a bold claim, but these apple butter snickerdoodle cookies are definitely my favorite snickerdoodle cookies that we’ve ever made!
We’ve experimented so much – with chocolate snickerdoodle cookies, pumpkin snickerdoodle cookies, to eggnog snickerdoodle cookies – seriously, you’ll find just about every variation of the classic snickerdoodle cookie on this website (including our viral snickerdoodle mug cake).
They have all of the buttery, cinnamon-y flavor of a classic snickerdoodle, with the caramelized richness of apple butter and a bit more complexity thanks to apple spice instead of just plain old cinnamon. The apple butter also helps make these cookies extra chewy – which is one of my favorite characteristics of snickerdoodles!
They are so incredibly indulgent and delicious – we quickly made our way through all three dozen cookies that this recipe makes and we were still left craving more.
These apple butter snickerdoodle cookies just melt in your mouth and are the perfect dessert to pair with a glass of milk or your favorite warm fall drinks.
Next time, I’ll be making a double batch and freezing half of the dough. To freeze this snickerdoodle cookie dough, I recommend portioning the dough into 2″ cookie dough balls before freezing. That way, you can just roll in apple pie spice and sugar and bake. Freeze in freezer-safe ziptop bags or your favorite airtight freezer containers. (This set of freezer containers is a crazy bargain.)
If you can’t find apple butter locally, we have a recipe to make apple butter in the Instant Pot using just a few ingredients. I usually find it in the baking aisle and sometimes with the jams and preserves. You can also order it online.
I personally do not recommend replacing the apple butter with apple sauce as the consistency and flavor won’t be the same, but you can cook regular applesauce down to make apple butter – just cook on the stovetop until sticky and dark-colored, stirring occasionally to prevent burning. Alternatively, if you want to mix things up you can use a pumpkin butter.
Tips for the BEST Apple Butter Snickerdoodles
- Don’t skip refrigerating the dough, this will help develop the flavors and also prevent the cookies from spreading too much and becoming crispy
- While we’re on the “don’t skip” topic – don’t skip cream of tartar! I know, you may not have it on hand but it gives snickerdoodles their classic puffy, thick texture and adds a slight tang to balance out the sweetness of the other ingredients
- Rather than use just plain old cinnamon, use apple pie spice (or pumpkin spice) mixed with white sugar for rolling the cookies in before baking
- Avoid overbaking these cookies. They are done just when they are starting to turn lightly golden.
More Delicious Snickerdoodle Recipes
- Snickerdoodle Crepes
- Snickerdoodle Cookie Pie
- Pumpkin Snickerdoodle Cookies
- Snickerdoodle Mug Cake
- Classic Snickerdoodle Cookies
Apple Butter Snickerdoodle Cookie Ingredients
- Butter, softened
- White Sugar
- Apple Butter <– you can also use our recipe for homemade apple butter
- Vanilla Extract
- All-Purpose Flour
- Baking Powder
- Cinnamon <– can use our homemade apple pie spice
- White Sugar
- Apple Pie Spice, to taste
Scroll down to the printable recipe card for full measurements.
Kitchen Tools You May Find Helpful
- Electric mixer <– this is a great hand mixer if you don’t want to make the investment into a stand mixer
- Measuring Cups and Spoons
- Mixing Bowls
- Cookie Scoop
- Cookie Trays
How to Make Apple Butter Snickerdoodle Cookies
In a large bowl, beat together the butter and white sugar for 2 minutes until light and fluffy.
Add the eggs and vanilla and beat until combined. Add the apple butter and combine thoroughly.
In a medium-sized bowl, whisk together the flour, baking powder, cornstarch, salt and cinnamon.
Add half of the flour mixture to the butter mixture, mix well, then add the remaining half of the dry ingredients and beat until combined.
Refrigerate the dough for 4 hours or overnight.
Preheat oven to 350ºF
Line a cookie sheet with parchment paper and set aside.
In a small bowl, combine the white sugar and cinnamon for rolling.
Use a small cookie scoop to portion out the cookie dough. Roll each scoop into a ball and then roll the cookie dough through the cinnamon-sugar.
Place each cookie at least 2″ apart on the prepared cookie sheet.
Bake cookies for 8-12 minutes until just lightly golden brown.
Allow cookies to cool on the cookie sheet for a minute before moving to a cooling rack.
Grab your free printable for our apple butter snickerdoodles recipe:
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
For rolling the cookies:
Serving Size: 1
Amount Per Serving: Calories: 134Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 21mgSodium: 118mgCarbohydrates: 21gFiber: 1gSugar: 12gProtein: 2g
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
These apple butter snickerdoodle cookies are hands-down my current favorite cookie! Baking them will make your whole home smell like fall and that first bite is sure to put a smile on your face.