Apple Butter Snickerdoodle Cookies Recipe

If you’re a fan of warm spices and cozy fall flavors, then you’ll absolutely adore this Apple Butter Snickerdoodle Cookies Recipe. I love this recipe because it takes the classic snickerdoodle cookie, already a favorite of mine, and adds a luscious dollop of apple butter right in the center, giving each bite a delightful balance of cinnamon sugar crunch and sweet, fruity gooeyness. It’s like a little comfort hug in cookie form!

When I first tried this recipe, I was amazed at how versatile it is—perfect for holiday cookie swaps, a comforting afternoon treat with coffee, or even packable snacks for the kids’ lunchbox. You’ll find that the molasses and cream cheese in the dough add a richness that sets these cookies apart from your typical snickerdoodle. Trust me, once you try this Apple Butter Snickerdoodle Cookies Recipe, it’ll become your go-to whenever you want something special but not fussy.

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Ingredients You’ll Need

Each ingredient in this Apple Butter Snickerdoodle Cookies Recipe has its role in crafting that perfect balance of flavors and textures. I always recommend using quality ingredients—you can really taste the difference in the final cookie!

• Unsalted Butter: Using unsalted lets you control the saltiness; make sure it’s cool and room temperature for easy creaming.
• Cream Cheese: The full-fat variety makes these cookies tender with a subtle tang—don’t skip it!
• Granulated Sugar: Adds sweetness and helps with that crisp edge on your cookies.
• Brown Sugar: Brings moisture and a deeper caramel flavor that pairs beautifully with the apple butter.
• Unsulphured Molasses: This adds warm, complex notes—one of my favorite secret ingredients in snickerdoodles.
• Egg and Egg Yolk: Essential for binding together while keeping the cookies soft inside.
• Vanilla Extract: A splash makes all the flavors pop.
• All-Purpose Flour: I always fluff and spoon it into the measuring cup to avoid dense cookies.
• Baking Powder: Gives slight lift without overpowering the delicate texture.
• Cream of Tartar: Classic in snickerdoodles, this keeps them chewy and tangy.
• Fine Sea Salt: Balances the sweetness and enhances the flavor.
• Cinnamon: For rolling, this adds that iconic snickerdoodle cinnamon sugar crust.
• Turbinado Sugar: Sprinkled on top, it adds delightful sparkle and crunch.
• Musselman’s Apple Butter: This brand has the perfect texture and flavor; avoid sugar-free versions to prevent clumping.

Variations

I love how adaptable this Apple Butter Snickerdoodle Cookies Recipe is. Over time, I’ve tried mixing things up a bit depending on the season or what I have in the pantry, and each variation brings its own charm.

• Spiced Up: Sometimes I add a pinch of ground nutmeg or cloves to the cinnamon sugar mix for an extra cozy spice warmth—perfect for winter evenings.
• Gluten-Free Version: I’ve swapped all-purpose flour with a gluten-free blend (make sure it has xanthan gum) and it worked beautifully without compromising texture.
• Apple Butter Flavors: Using a cinnamon or spiced apple butter infuses even more nuance—just be sure it’s a traditional sweetened kind for best melting.
• Less Sweet Option: If you prefer a milder sweetness, reduce the granulated sugar slightly and use dark brown sugar for a richer flavor.

How to Make Apple Butter Snickerdoodle Cookies Recipe

Step 1: Cream Together the Base

Start by creaming the butter, cream cheese, granulated sugar, brown sugar, and molasses together in your stand mixer or with a hand mixer on low speed for about 3 minutes. You’ll notice the mixture lightens and becomes fluffy — this is the foundation of your cookie’s soft texture. Make sure to scrape down the bowl halfway through to combine everything evenly; it’s a small step that makes a big difference to avoid lumps or uneven mixing.

Step 2: Add the Eggs and Vanilla

Next, mix in the egg, egg yolk, and vanilla extract. These ingredients help bind the dough and add richness. Again, scrape the bowl to keep the mixture consistent—you want a smooth, well-incorporated batter.

Step 3: Combine Dry Ingredients and Blend

In a separate bowl, whisk together the flour, baking powder, cream of tartar, and sea salt. Gradually add this to the wet ingredients, mixing until just combined. Be careful not to overmix here — overworking the dough develops gluten and makes your cookies tough, which we definitely don’t want!

Step 4: Prepare Cinnamon Sugar and Shape

Mix the cane sugar and cinnamon in a small bowl. Scoop about 2 tablespoons of cookie dough and roll it fully in the cinnamon sugar, coating every inch. Place the coated dough balls spaced out on a parchment-lined baking sheet. With the back of a tablespoon, gently press to create a small well in the center of each cookie. This is where the magic happens—ready for that signature apple butter filling.

Step 5: Add Apple Butter and Turbinado Sugar

Fill the indent in each cookie with about ½ tablespoon of your apple butter, being careful not to overfill to avoid spilling. Sprinkle the tops with turbinado sugar for that lovely sparkly crunch once baked. This finishing touch adds texture contrast and makes the cookies look absolutely irresistible.

Step 6: Bake and Cool

Bake the cookies at 350°F (180°C) for 8–12 minutes or until the edges are set but the centers still feel soft. They’ll firm up as they cool on the rack, so don’t overbake! Cool completely before moving to avoid breaking or smudging that beautiful apple butter center.

How to Serve Apple Butter Snickerdoodle Cookies Recipe

Garnishes

I like to sprinkle a little extra turbinado sugar or a dusting of cinnamon on top just before serving—it adds a pretty sparkle and a little crunch. If you’re feeling festive, a tiny drizzle of caramel sauce complements the apple butter beautifully without overpowering the flavor.

Side Dishes

These cookies pair wonderfully with a warm cup of chai tea or cinnamon-spiced coffee—perfect for chilly afternoons. For brunch or dessert, I sometimes serve them alongside a scoop of vanilla bean ice cream or apple cider doughnuts for the ultimate fall-inspired spread.

Creative Ways to Present

When I’ve brought these to gatherings, I like to arrange them on a rustic wooden tray lined with a linen napkin, topped with seasonal apple slices and cinnamon sticks for an inviting look. You can also stack them in a mason jar or wrap small batches in cellophane tied with twine—both make charming gifts!

Make Ahead and Storage

Storing Leftovers

I usually store leftover Apple Butter Snickerdoodle Cookies in an airtight container at room temperature for 2-3 days. They keep their softness well but if you want to maintain a bit of crispiness on the outside, you can pop them in the oven for a few minutes before enjoying again.

Freezing

Freezing works great for the cookie dough! I scoop out dough balls, free-form indent the centers, and freeze them solid before moving them to a sealed container with parchment layers. When baking from frozen, just add 1 to 3 extra minutes to the bake time and prep them by rolling in cinnamon sugar and filling with apple butter right before baking.

Reheating

To reheat, I gently warm them in a 300°F oven for about 5 minutes to refresh that sugar crust and warm the apple butter center without drying them out. Microwave works for a quick fix, but be careful not to overdo it or they’ll turn chewy.

FAQs

Final Thoughts

This Apple Butter Snickerdoodle Cookies Recipe holds a special place in my heart because it blends traditional comfort with a fun twist—a little surprise of apple butter that just elevates the whole experience. I’m always amazed at how these cookies bring people together, whether it’s for a cozy tea time or a festive celebration. Give this recipe a try—you’ll enjoy the process and love how they turn out, with that perfect mix of soft, chewy, and just a pinch of sugary crunch. I can’t wait to hear what you think!

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