I absolutely love this Apple Butter Snickerdoodle Cookies Recipe because it takes two classic favorites—the warm, cinnamon-sugar goodness of snickerdoodles and the rich, comforting flavor of apple butter—and turns them into something truly magical. The apple butter nestled right in the center adds a burst of cozy fall flavor that makes these cookies stand out from the crowd. Whether you’re baking for a special occasion or just want a sweet treat with a twist, you’ll find this recipe to be irresistibly delicious.
When I first tried this recipe, I was instantly hooked on the way the apple butter stays soft and gooey inside a slightly crisp, cinnamon-coated cookie. It’s perfect for chilly afternoons with a cup of tea or coffee, and it even makes a fantastic homemade gift! This Apple Butter Snickerdoodle Cookies Recipe is worth trying because it balances sweetness, spice, and that tangy apple flavor so well—you’ll want to bake a batch as soon as possible.
Why You’ll Love This Recipe
- Unique Flavor Combo: The apple butter center adds a surprising soft twist to classic snickerdoodles.
- Simple Ingredients: Most items are staples, so you probably have everything on hand already.
- Fun and Festive: Perfect for cozy fall baking or holiday cookie swaps.
- Fail-Proof Method: Includes tips to help you get the texture just right every time.
Ingredients You’ll Need
All the ingredients in this Apple Butter Snickerdoodle Cookies Recipe come together beautifully to create a soft, chewy cookie with a cinnamony crust and a luscious apple butter filling. Here’s a quick rundown to help you pick the best versions for top-notch results.
- Unsalted butter: Using room temperature butter helps it cream perfectly with the sugars for a light cookie texture.
- Full-fat cream cheese: Adds richness and moisture; be sure it’s cold for proper creaming.
- Granulated sugar: Sweetens the dough and helps create that classic snickerdoodle crackle.
- Brown sugar: Adds depth and chewiness with its molasses content.
- Unsulphured molasses: Gives warmth and complexity, enhancing the flavor beautifully.
- Egg and egg yolk: Provide structure while keeping the cookies tender.
- Vanilla extract: Elevates all the flavors, making every bite more aromatic.
- All-purpose flour: Proper measuring is key; I use the spoon-level method or a kitchen scale to avoid dry cookies.
- Baking powder: Helps the cookies rise just enough for that perfect snickerdoodle puff.
- Cream of tartar: The secret ingredient giving snickerdoodles their characteristic tang and texture.
- Fine sea salt: Balances the sweetness and boosts flavor.
- Cane granulated sugar & cinnamon (for rolling): The branded snickerdoodle coating goes on before baking, giving a crunchy, spiced crust.
- Apple butter (I use Musselman’s): Choose a regular-sugar apple butter to avoid clumping in the oven.
- Turbinado sugar: Sprinkled on top for a sparkling crunch and extra sweetness.
Variations
I love how versatile this Apple Butter Snickerdoodle Cookies Recipe is—sometimes I tweak it to suit different tastes or occasions. Feel free to experiment with spice levels or mix-ins to make it your own!
- Spice it up: Adding a pinch of nutmeg or ground cloves in the dough brings extra warmth that’s perfect for deeper fall vibes.
- Make it gluten-free: Swap the all-purpose flour for a trusted gluten-free blend—just be sure it contains xanthan gum for structure.
- Vegan-friendly variation: Use vegan butter and a flax egg, but expect a slightly different texture.
- Apple Butter swap: If you’re out of apple butter, try a cinnamon-infused jam or thick applesauce, but note the texture may differ.
How to Make Apple Butter Snickerdoodle Cookies Recipe
Step 1: Cream Your Butter and Sugars Together
Start by grabbing your stand mixer or hand mixer and combining the room temperature unsalted butter, cold cream cheese, granulated sugar, brown sugar, and molasses. I recommend mixing on low speed for around 3 minutes until the mixture is light, fluffy, and well combined. Don’t rush this part—proper creaming helps get those cookies nice and tender. Make sure to scrape down the bowl once or twice to incorporate everything.
Step 2: Add the Eggs and Vanilla
Next, beat in the egg, egg yolk, and vanilla extract until just combined. This adds moisture and richness to the dough, and mixing gently helps keep your cookies tender rather than tough. Again, scrape down the sides to make sure all the mixture blends uniformly.
Step 3: Mix in Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, cream of tartar, and fine sea salt. Slowly add this to your wet ingredients and mix on low speed until just incorporated. Over-mixing at this stage can develop gluten, resulting in tougher cookies—so stop as soon as you see no more dry streaks.
Step 4: Roll, Fill, and Coat with Cinnamon Sugar
Now here’s the fun part: Pour the cinnamon and cane sugar into a small bowl. Scoop a generous 2-tablespoon ball of dough, then roll it around in the sugar mixture until fully coated. Place the coated ball on a parchment-lined baking sheet. Using the back of a tablespoon, gently press an indentation into the center of the dough ball—it shouldn’t be too deep or it might spread out during baking.
Fill that center with half a tablespoon of apple butter, then sprinkle a little turbinado sugar on top for sparkle and added crunch. Repeat until your trays are full, leaving 2 to 3 inches of space between cookies—they’ll spread as they bake!
Step 5: Bake and Cool
Bake your Apple Butter Snickerdoodle Cookies at 350°F (180°C) for 8 to 12 minutes. You want the edges lightly set but the center still soft-looking—that’s the sweet spot for chewy perfection. Remember ovens vary, so start checking at 8 minutes. Once cooled on the baking sheet for a few minutes, transfer them to a wire rack to cool completely. Then, get ready to enjoy!
Pro Tips for Making Apple Butter Snickerdoodle Cookies Recipe
- Measure Flour Properly: I discovered that spooning and leveling your flour keeps the cookies light and prevents dryness.
- Choose the Right Apple Butter: Using a regular sweet apple butter, like Musselman’s, avoids those unpleasant lumps that happen with sugar-free options.
- Indent, Don’t Flatten: Press an indentation in the dough ball for the apple butter, but don’t flatten—the cookie shouldn’t spread too thin while baking.
- Don’t Overbake: The cookies will firm up as they cool, so pull them out when edges are just set for a soft, chewy texture.
How to Serve Apple Butter Snickerdoodle Cookies Recipe
Garnishes
I like to keep garnishes simple since the apple butter and cinnamon sugar already shine. A light dusting of powdered sugar or a few extra sprinkles of turbinado sugar right out of the oven add a nice sparkle and crunch. For a festive touch, try adding tiny apple-shaped sprinkles in the center before baking—they’re adorable and perfect for gift boxes.
Side Dishes
These cookies go great with a warm spiced chai tea or a creamy latte, especially on crisp fall mornings. I also serve them alongside my favorite soft cheeses, like mascarpone, for a sweet-and-creamy pairing that’s surprisingly good. If you’re welcoming guests, add a bowl of fresh apple slices or spiced nuts for a full autumn-themed snack spread.
Creative Ways to Present
For holiday cookie platters, I stack them in a lined basket with cinnamon sticks and little apple twigs for a rustic look. Wrapping stacks in parchment tied with twine makes a simple but heartfelt gift. I’ve also baked mini versions using a teaspoon of dough with a tiny apple butter dot on top—bite-sized delights that are perfect for parties.
Make Ahead and Storage
Storing Leftovers
Once cooled, I store leftover Apple Butter Snickerdoodle Cookies in an airtight container at room temperature, and they usually stay chewy and delicious for 2 to 3 days. If you want them even softer after a day or two, placing a slice of bread in the container helps keep moisture in—the texture improves overnight.
Freezing
If you want to freeze the dough, here’s what works best: don’t add the apple butter or cinnamon sugar yet. Instead, scoop dough balls onto a baking sheet, indent the centers, and freeze until solid. Then store them in a container with parchment paper between layers for up to 3 months. When ready to bake, roll them in the cinnamon sugar, add apple butter, and bake, adding 1-3 minutes to the bake time.
Reheating
To bring leftover cookies back to life, warm them in a 300°F oven for about 5 minutes. This softens the edges and warms the apple butter center beautifully. Avoid microwaving for too long, as it can make cookies gummy.
FAQs
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Can I use regular butter instead of unsalted?
You can use salted butter, but I recommend cutting back on the added salt slightly to avoid an overly salty dough. Unsalted butter gives you better control over seasoning and flavor in this Apple Butter Snickerdoodle Cookies Recipe.
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Why is cream of tartar important in this recipe?
Cream of tartar is what gives snickerdoodles their classic tangy flavor and chewy texture. It reacts with baking powder to create the right rise and a tender crumb. Don’t omit it unless you’re okay with a slightly different cookie texture.
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Can I substitute apple butter with applesauce?
While you can technically use applesauce, it’s much thinner and might make the cookies spread more or become soggy. Apple butter has a thicker, more jam-like consistency that holds up better inside the cookie without leaking during baking.
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How do I prevent the apple butter from leaking?
Using a thick apple butter like Musselman’s and only filling the center indentation helps. Also, don’t overfill the middle—too much filling can cause leaking while baking. Keeping the dough chilled before baking can also help retain shape.
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Can I make these cookies vegan?
Yes! Substitute the butter with vegan butter, use vegan cream cheese alternatives, and replace eggs with flax eggs. The texture might be a bit different but still delicious, especially if you add a touch more spice.
Final Thoughts
Honestly, this Apple Butter Snickerdoodle Cookies Recipe holds a special place in my heart because it’s the kind of comforting homemade treat that feels like a warm hug on a plate. Every time I bake these, the combination of snickerdoodle spice and sweet apple butter center amazes my family and friends—and I’m confident it’ll do the same for you. So grab your mixing bowl, get cozy, and give this recipe a try; you’ll be rewarded with cookies that taste like fall in every bite!
Print
Apple Butter Snickerdoodle Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delightfully soft and flavorful Apple Butter Snickerdoodle Cookies combine the classic cinnamon sugar coating of snickerdoodles with a rich apple butter center for a uniquely delicious treat. These cookies are made with a cream cheese-butter base and finished with a turbinado sugar sprinkle for a crunchy, sweet touch.
Ingredients
Cookie Dough
- 7 tablespoons unsalted butter, cool room temperature
- 3.5 ounces cold full-fat cream cheese
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 tablespoons unsulphured molasses
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (spooned and leveled or weighed)
- 2 teaspoons baking powder
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon fine sea salt
For Rolling and Filling
- 1/3 cup cane granulated sugar (for rolling)
- 2 teaspoons ground cinnamon (for rolling)
- 3/4 cup Musselman’s Apple Butter
- 4 tablespoons turbinado sugar (for sprinkling)
Instructions
- Prepare for Baking: Line three baking sheets with parchment paper and preheat your oven to 350°F (180°C). This ensures even baking and easy cleanup.
- Cream the Fats and Sugars: In a large bowl using a stand mixer or hand mixer, beat together the butter, cream cheese, granulated sugar, brown sugar, and molasses on low speed for about 3 minutes until the mixture is light and fluffy. Scrape down the sides of the bowl to ensure even mixing.
- Add Eggs and Vanilla: Mix in the large egg, egg yolk, and vanilla extract until fully incorporated. Scrape the bowl again to mix evenly.
- Incorporate Dry Ingredients: Gently mix in the all-purpose flour, baking powder, cream of tartar, and salt until just combined. Avoid overmixing to keep the cookies tender.
- Roll in Cinnamon Sugar: In a small bowl, combine the cane sugar and cinnamon. Scoop a 2-tablespoon ball of dough and roll it thoroughly in the cinnamon sugar to coat well.
- Shape and Fill: Place the coated dough balls spaced 2-3 inches apart on the prepared baking sheets. Use the back of a round tablespoon to create an indent in the center of each ball. Fill each indentation with half a tablespoon of apple butter. Finally, sprinkle the turbinado sugar over the filled centers for added texture and sweetness.
- Bake: Bake in the preheated oven for 8 to 12 minutes, or until the edges of the cookies are set but the centers remain soft.
- Cool and Serve: Remove the baking sheets from the oven and let the cookies cool completely on wire racks to firm up before enjoying.
Notes
- Measure your flour properly by fluffing it, spooning it into the measuring cup, and leveling it off, or better yet, use a kitchen scale to weigh the flour for the most accurate results.
- For best apple butter results, avoid sugar-free varieties as they do not melt well and result in lumps. Musselman’s Apple Butter is recommended for optimal flavor and texture.
- Store leftover cookies in an airtight container at room temperature for 2-3 days to maintain freshness.
- To freeze cookie dough, do not fill or roll it first. Instead, indent the centers, freeze until solid, then store layered with parchment paper in an airtight container for up to 3 months. When ready, roll in cinnamon sugar, fill with apple butter, and bake adding 1-3 minutes to the baking time.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 120 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
