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Soft and Chewy Apple Butter Snickerdoodles Recipe

These apple butter cookies stay soft for days. They’re thick, pillowy, and full of warm cinnamon flavor.

If you love snickerdoodles, this apple butter version is a delicious seasonal twist—soft snickerdoodle texture with a gentle apple flavor and a cinnamon-sugar coating.

Perfect for cozy nights, holiday baking, or whenever you want a comforting cookie that holds its softness for days.

an apple butter cookie with a bite taken out of it.

Reasons to make apple butter snickerdoodles:

  • Soft, puffy, and thick cookies that stay tender for days
  • Delicate apple butter flavor adds moisture without overpowering
  • Rolled in cinnamon and sugar for classic snickerdoodle taste
  • A seasonal favorite that’s great for holiday cookie trays
  • Freezer friendly—dough or baked cookies freeze well
an up close image of scooped cookie dough.

I hope you enjoy these apple butter snickerdoodles as much as we do!

Ingredient notes

See the recipe card below for exact measurements and full instructions.

ingredients needed to make apple butter cookies.
  • Apple butter: Store-bought works perfectly. Homemade is fine too. It adds a subtle apple note and keeps the cookies moist.
  • Flour: A mix of all-purpose and cake flour gives the light, tender center many people love. Be sure to spoon and level your flour when measuring.
  • Butter: Use cold, cubed unsalted butter rather than softened butter.
  • Cream of tartar: This provides the classic snickerdoodle tang and texture—don’t skip it.
  • Cinnamon: The dough has cinnamon and the exterior is rolled in cinnamon sugar for layered spice.
  • Other essentials: Brown sugar, granulated sugar, baking soda, baking powder, salt, egg yolk, and vanilla.
cookie dough in a glass mixing bowl with apple butter.

Step-by-step directions

Below is a concise overview; follow the recipe card for exact timing and quantities.

  1. Preheat the oven and line baking sheets with parchment or silicone mats.
  2. Whisk the dry ingredients together (flours, cream of tartar, baking soda, baking powder, spices, salt) and set aside.
  3. Cream the cold cubed butter with brown sugar until light and fluffy, a few minutes on medium speed.
  4. Blend in the apple butter, then add the egg yolk and vanilla until combined.
  5. Gradually add the dry ingredients to the wet until incorporated—do not overmix.
  6. Scoop dough into 2-tablespoon balls, chill the scooped dough for at least 30–60 minutes (or longer) to prevent spreading.
  7. Roll chilled dough balls in a cinnamon-sugar mixture and place on the prepared sheet.
  8. Bake about 10–11 minutes; cookies will appear soft and puffy—allow them to cool on the baking sheet for 10 minutes so they set up, then transfer to a cooling rack.
  9. Whisk together glaze ingredients (melted butter, powdered sugar, apple butter, vanilla, pinch of salt) and drizzle over cooled cookies.
a womans hand rolling cookie dough in cinnamon and sugar.

Expert tips

  • Chill the dough: Because of the apple butter, chilling helps control spread. Chill scooped dough at least 1–2 hours; you can chill up to 3 days.
  • Flour blend: Cake flour lightens the center. If you skip it, the cookies will still be tasty but slightly denser.
  • Use cream of tartar: It’s the ingredient that gives snickerdoodles their traditional tang and texture.
  • Avoid overmixing: Mix only until dry and wet ingredients are just combined to prevent collapsing in the center.
glaze being drizzled over cookies with a spoon.
glazed apple butter cookies on white parchment paper.

Apple butter cookies FAQ

How can I freeze the cookie dough balls (prior to baking)?

Roll the dough into balls and freeze on a tray until firm, then store in a freezer-safe bag for up to 2 months. When ready to bake, bring to room temperature, roll in cinnamon sugar if desired, and bake according to directions.

Can I make these gluten free?

Yes—substitute a reliable 1:1 gluten-free flour blend. Results can vary by brand, so adjust liquid or resting time if needed.

Can I freeze the baked cookies?

Yes. Once completely cooled, freeze in a sealed container or bag for up to 3 months. Thaw at room temperature before serving.

What if I omit the apple butter?

Omitting apple butter would yield a more traditional snickerdoodle. The cookies may be a little less moist. If you try this, adjust moisture elsewhere (for example a bit more butter or an extra yolk) as desired.

a stack of cookies with a bite taken out of the top cookie.

Recipe: Apple Butter Snickerdoodles

Ingredients

  • 2 cups all-purpose flour
  • 2/3 cup cake flour
  • 1 1/2 tsp cream of tartar
  • 1 1/2 tsp cinnamon
  • 1 tsp salt
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp nutmeg
  • 12 Tbsp cold unsalted butter, cut into cubes
  • 1 1/4 cup dark brown sugar, packed
  • 1/3 cup apple butter
  • 1 large egg yolk
  • 2 tsp vanilla extract

Cinnamon-sugar coating

  • 2 Tbsp granulated sugar
  • 1 tsp cinnamon

Glaze

  • 2 Tbsp unsalted butter, melted
  • 1 cup powdered sugar
  • 2 Tbsp apple butter
  • 1/2 tsp vanilla extract
  • Pinch of salt, and a splash of milk if needed to thin

Instructions

  1. Preheat oven to 350°F and line baking sheets with parchment or silicone mats.
  2. In a large bowl, whisk together all flours, cream of tartar, cinnamon, salt, baking soda, baking powder, and nutmeg. Set aside.
  3. Using a stand mixer or hand mixer, beat the cold cubed butter and brown sugar until light and slightly fluffy, about 3–4 minutes. Start slow and increase speed as the mixture comes together.
  4. Add the apple butter and mix until combined. Add the egg yolk and vanilla and mix until evenly incorporated.
  5. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix.
  6. Scoop dough into roughly 2-tablespoon portions and chill the scooped dough on a plate or baking sheet for 30–60 minutes or longer to prevent excessive spreading.
  7. Combine the granulated sugar and cinnamon in a small dish. Toss chilled dough balls in the cinnamon-sugar to coat and place on prepared baking sheets.
  8. Bake 10–11 minutes. The cookies will look very soft and puffy—allow them to cool on the baking sheet for 10 minutes, then transfer to a cooling rack to finish cooling.
  9. To make the glaze, whisk melted butter, powdered sugar, apple butter, vanilla, and a pinch of salt until smooth. Add a little milk if needed to reach desired drizzling consistency. Drizzle over cooled cookies and sprinkle any leftover cinnamon sugar if desired.

Notes

  • Do not skip the cream of tartar; it contributes to the classic snickerdoodle character.
  • Avoid overmixing once the dry ingredients are added—overmixing can make cookies collapse.
  • Freeze baked, cooled cookies for up to 3 months in an airtight container.

Nutrition (estimate)

Serving: 1 cookie. Calories and macronutrients will vary based on ingredient brands and portion sizes.

Photography: Photos in this post were provided by the original photographer credited with the recipe images.