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Apple Butter Snickerdoodles

Apple butter snickerdoodles with classic cinnamon-sugar crinkles and soft centers. Made by creaming butter and sugar until light, folding in flour, then chilling briefly for easier rolling.
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Prep Time 20 minutes
Cook Time 12 minutes
Chill dough 30 minutes
Total Time 1 hour 2 minutes
Servings: 36 servings
Course: Dessert
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

Cookie dough
  • 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
  • 1 cup unsalted butter, softened
  • 1.25 cup granulated sugar
  • 2 eggs
  • 0.33 cup apple butter
  • 1 tsp vanilla extract
Rolling coating
  • 3 tbsp sugar
  • 2 tsp cinnamon
  • 0.5 tsp apple pie spice

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Prep and mix dry ingredients
  1. Preheat oven to 375F and line baking sheets with parchment for easy release.
  2. Whisk all-purpose flour, cream of tartar, baking soda, cinnamon, nutmeg, and salt until evenly combined.
Cream wet ingredients and combine
  1. Beat unsalted butter, softened and granulated sugar until very light and fluffy.
  2. Add eggs, apple butter, and vanilla extract, then beat until the mixture looks smooth and cohesive.
  3. Fold the flour mixture into the wet mixture just until combined to keep the cookies tender.
  4. Refrigerate the dough for 30 minutes if it feels sticky, then scoopable dough will roll more cleanly.
Roll and bake
  1. Stir sugar, cinnamon, and apple pie spice in a shallow bowl to make a uniform rolling coating.
  2. Scoop dough into 1-1/2 tablespoon balls, roll generously in cinnamon sugar, and coat fully.
  3. Place balls on prepared baking sheets with space between them.
  4. Bake at 375F for 10-12 minutes, until the tops look crinkled and the edges are just set.
  5. Cool on the pan for 5 minutes, then transfer for best texture since centers will be soft but firm as they cool.

Notes

Pro tip: For the classic snickerdoodle crinkle, don’t overmix after adding the flour—stop as soon as no dry streaks remain. Store cookies in an airtight container at room temperature for 3-4 days; freeze baked cookies up to 2 months. If you want a dairy-light swap, use a 1:1 dairy-free butter stick, and chill the dough a touch longer if it feels loose.