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Apple Butter Snickerdoodles

Apple butter snickerdoodles are soft, crinkled cinnamon-sugar cookies with a caramelized fruit depth in every bite. The dough bakes to golden edges and a tender center, then firms as they cool on the pan.
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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: 160
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 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
Wet ingredients
  • 1 lb unsalted butter, softened
  • 1.25 cup granulated sugar
  • 2 eggs
  • 0.33 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 the oven and dry mix
  1. Preheat the oven to 375F and line baking sheets with parchment so the cookies bake without sticking.
  2. Whisk all-purpose flour, cream of tartar, baking soda, cinnamon, nutmeg, and salt until evenly combined and no dry streaks remain.
Make the dough
  1. Beat softened unsalted butter and granulated sugar until very light and fluffy, then add the eggs, apple butter, and vanilla extract.
  2. Fold in the flour mixture and mix just until the dough comes together; it should be soft.
  3. Refrigerate the dough for 30 minutes if it is very sticky, then proceed when it firms slightly.
Roll and bake
  1. Mix the rolling spices—sugar, cinnamon, and apple pie spice—in a shallow bowl to make an even cinnamon-sugar coating.
  2. Scoop into 1-1/2 tablespoon balls, roll generously in the cinnamon spice sugar, and place on the lined baking sheets.
  3. Bake for 10-12 minutes at 375F until crinkled and the edges are just set, with the centers still slightly soft.
  4. Cool on the pan for 5 minutes so the centers firm as they cool before transferring if needed.

Notes

For the best crinkle, don’t overmix after adding the flour, and chill only if the dough feels tacky. Store cookies in an airtight container at room temperature for up to 4 days or in the refrigerator for up to 7 days; freeze baked cookies up to 2 months. For a dairy-free swap, use a 1:1 vegan butter substitute (solid/softened) in place of unsalted butter.