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Apple Butter Snickerdoodles

Apple butter snickerdoodles deliver classic cinnamon-sugar crinkles with a soft, caramelized fruit depth. Creaming butter and sugar until very light keeps the cookies tender, and rolling each ball generously helps the crinkled exterior set as they bake.
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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: 360
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 cup unsalted butter, softened
  • 1.25 cup granulated sugar
  • 2 eggs
  • 0.33 cup apple butter
  • 1 tsp vanilla extract
rolling
  • 3 tbsp sugar
  • 2 tsp cinnamon
  • 0.5 tsp apple pie spice

Equipment

  • 1 stand mixer

Method
 

Prep and mix
  1. Preheat the oven to 375F and line baking sheets with parchment (set sheets aside for easy loading later).
  2. Whisk together all-purpose flour, cream of tartar, baking soda, cinnamon, nutmeg, and salt until evenly combined (no visible streaks).
  3. Beat the unsalted butter and granulated sugar until very light and fluffy (this should look paler and aerated).
  4. Add the eggs, apple butter, and vanilla extract and beat just until smooth (the mixture should look cohesive).
  5. Fold in the flour mixture and stop as soon as no dry bits remain; the dough will be soft (avoid overmixing).
  6. Refrigerate the dough for 30 minutes if it feels very sticky (it should firm slightly for easier scooping).
Roll and bake
  1. Mix the rolling spices—sugar, cinnamon, and apple pie spice—in a shallow bowl so each cookie can be coated quickly.
  2. Scoop the dough into 1-1/2 tablespoon balls and roll generously in the cinnamon-spice sugar until well covered.
  3. Bake for 10-12 minutes at 375F until crinkled and the edges are just set (the tops should look lightly dry).
  4. Cool on the pan for 5 minutes, because the centers will firm as they cool (they will finish setting without overbaking).

Notes

For the best snickerdoodle crinkle, roll each ball generously and keep the dough chilled if it becomes sticky. Store cookies airtight at room temperature for up to 4 days, or refrigerate up to 1 week. Freeze baked cookies up to 2 months. For a gluten-free option, substitute a 1:1 gluten-free all-purpose flour blend that includes xanthan gum.