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Apple Butter Snickerdoodles

Apple butter snickerdoodles are cinnamon-sugar rolled cookies with a soft, lightly cakey center and crinkled tops. Made by beating in apple butter, chilling briefly if needed, then baking at 375°F until the edges are just set.
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Prep Time 20 minutes
Cook Time 12 minutes
Chill dough 30 minutes
Total Time 1 hour 2 minutes
Servings: 36 cookies
Course: Dessert
Cuisine: American
Calories: 115
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
 

Prepare
  1. Preheat oven to 375°F and line baking sheets with parchment.
  2. Whisk together all-purpose flour, cream of tartar, baking soda, cinnamon, nutmeg, and salt.
Mix dough
  1. Beat softened unsalted butter and granulated sugar until very light and fluffy, about 1–2 minutes.
  2. Add eggs, apple butter, and vanilla extract and beat until smooth.
  3. Fold in the flour mixture until just combined.
  4. Refrigerate dough for 30 minutes if sticky.
Roll and bake
  1. Mix rolling sugar, cinnamon, and apple pie spice in a shallow bowl.
  2. Scoop dough into 1-1/2 tablespoon balls and roll generously in cinnamon sugar.
  3. Place balls on prepared baking sheets with space between them.
  4. Bake at 375°F for 10–12 minutes, until crinkled and the edges are just set.
Cool
  1. Cool cookies on the pan for 5 minutes; the centers should be soft but firm as they cool.

Notes

Pro tip: if your dough feels at all sticky after mixing, chilling helps the cinnamon-sugar coating cling and keeps the cookies from spreading too much. Store airtight at room temperature for up to 3 days; refrigerate up to 5 days. Freeze baked cookies up to 2 months. For a dairy swap, use a 1:1 plant-butter substitute (unsalted) so the texture still creams well.