These soft and chewy apple butter snickerdoodles are lightly spiced, perfectly sweet, and oh-so-delicious!
You won’t believe how fast these apple butter snickerdoodles disappear! They are a family favorite and the perfect fall cookie.
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I have a long, loving history with snickerdoodles.
Old fashioned soft and chewy snickerdoodles were one of the first kinds of cookies I learned to make as a youngster, and they were such a hit that people would buy batches from me.
My husband also grew up in a family that loved snickerdoodles, and it is one of his favorite cookies to this day.
So when I found myself with some extra Instant Pot apple butter, I decided to use some to make these oh-so-good apple butter snickerdoodles!
My family very quickly dubbed them a hit, and they were all gone in less than 24 hours. 🙂
Why You’ll Love Apple Butter Snickerdoodles
These cookies are soft and chewy, as all good cookies should be, in my opinion!
They’re lightly spiced with the flavors of autumn, and rolled in a cinnamon sugar mixture that gives them a pretty and delicate sparkle.
These snickerdoodles are like little morsels of goodness, with a depth of flavor from the apple butter that is cookie perfection!
More Apple Butter Recipes You’ll Love:
- Slow Cooker Apple Butter
- Apple Butter with Maple Syrup
- Spiced Apple Butter Bread
- Easy Apple Butter Bundt Cake
- Pumpkin Apple Butter
How to Make Snickerdoodles with Apple Butter
It’s really easy to make these delicious, fall-inspired cookies!
Ingredients You’ll Need:
- All-purpose flour
- Cream of tartar
- Baking soda
- Brown sugar
- White sugar
- Apple butter
- Vanilla extract
How to Make It:
(Full printable recipe is available below)
Combine dry ingredients. First, you’ll combine the four, crema of tartar, salt, baking soda, cinnamon, nutmeg, cloves, and allspice in a medium mixing bowl.
Cream butter and sugar. Next, you’ll cream together the butter and both sugars in the bowl of a stand mixer. Add in the apple butter and vanilla.
Make the cookie dough. Then, you’ll gradually add the dry ingredients to the wet ingredients to form the cookie dough.
Roll balls of dough into a cinnamon sugar mixture.
Bake. Transfer the dough to a baking sheet.
Bake for 9-11 minutes, or until the edges are starting to turn golden-brown.
When they first come out of the oven, they’ll be a little puffy, like this.
But as they cool, they’ll fall just a bit, which gives them that classic crackly look we all know and love.
Notes and Adaptations:
- If you prefer a flat cookie, you can use the bottom of a glass to flatten the rolled balls of cookie batter prior to baking.
- Cream of tartar is a classic snickerdoodle ingredient that gives them a hint of tang and is what separates them from plain ol’ sugar cookies. It helps activate baking soda. If you don’t have any on hand, you can eliminate both the cream of tartar AND baking soda (leave both out) and instead add in 1 1/2 tsp baking powder. The taste will be slightly different, but they’ll still be delicious!
- 3 cups all-purpose flour
- 1 1/2 tsp cream of tartar
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp allspice
- 1 cup unsalted butter, softened to room temperature
- 2/3 cup light brown sugar, packed
- 1/2 cup white sugar
- 6 Tbsp apple butter
- 1 tsp vanilla extract
- For Rolling Cookies In:
- 1/2 cup white sugar + 1 tsp cinnamon
- Preheat oven to 325F and line a baking sheet with parchment or a silicone mat.
- In a medium mixing bowl, combine flour, cream of tartar, salt, baking soda, cinnamon, nutmeg, cloves, and allspice with a whisk. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat together butter, brown sugar, and white sugar until light and creamy.
- Mix in apple butter and vanilla extract until well-combined.
- With the mixer on low speed, gradually add the flour mixture to the wet ingredients, mixing just until combined.
- Scoop out the batter by tablespoonful, rolling into a ball. Roll the ball in the mixture of cinnamon and sugar, turning to coat. Place on prepared baking sheet.
- Bake for 9-11 minutes, until edges are just beginning to turn golden-brown. Remove from oven and allow to cool on the baking sheet for 1-2 minutes before transferring to a cooling rack.
of tang and is what separates them from plain ol' sugar cookies. It
helps activate baking soda. If you don't have any on hand, you can
eliminate both the cream of tartar AND baking soda (leave both out) and
instead add in 1 1/2 tsp baking powder. The taste will be slightly
different, but they'll still be delicious!
Amount Per Serving: Calories: 115Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 12mgSodium: 65mgCarbohydrates: 17gFiber: 0gSugar: 9gProtein: 1g
Nutrition information is automatically calculated and is not guaranteed for accuracy.