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Apple Butter Snickerdoodles

Apple butter snickerdoodles are soft, crinkled cinnamon-sugar cookies with a lightly spiced swirl in the center. This bake uses a fluffy butter-and-sugar base, then a brief chill for better shape before rolling in spiced sugar.
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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: 180
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
Cookie dough
  • 1 lb unsalted butter, softened Use softened butter for a fluffy creaming step.
  • 1.25 cup granulated sugar
  • 2 eggs
  • 0.333 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
 

Prep the oven and dry mix
  1. Preheat oven to 375F and line baking sheets with parchment. This prevents sticking and helps the cookies spread evenly.
  2. Whisk together all-purpose flour, cream of tartar, baking soda, cinnamon, nutmeg, and salt. Mix until the spices and leaveners are evenly distributed.
Cream and form the dough
  1. Beat softened unsalted butter and granulated sugar until very light and fluffy. Look for a pale, airy texture after creaming.
  2. Add eggs, apple butter, and vanilla extract and beat just until combined. The batter should look smooth with visible apple butter richness.
  3. Fold in the flour mixture until just combined. Stop as soon as you don’t see dry streaks.
  4. Refrigerate dough for 30 minutes if sticky. Chill until scoopable and easier to roll.
Roll and bake
  1. Stir sugar, cinnamon, and apple pie spice for rolling in a shallow bowl. Use a wide surface so you can coat generously.
  2. Scoop dough into 1-1/2 tablespoon balls and roll generously in cinnamon sugar. Press lightly so the coating clings.
  3. Place balls on prepared baking sheets with space between them. Keep the dough balls intact for best crinkles.
  4. Bake at 375F for 10-12 minutes until crinkled and edges are just set. The centers should still look slightly underdone.
Cool
  1. Cool on the pan for 5 minutes. The centers will be soft but firm as they cool.

Notes

For the biggest crinkle effect, chill the dough when it feels sticky and roll the balls generously in the spiced sugar mix before baking. Store cookies in an airtight container at room temperature for up to 3 days or refrigerate up to 5 days; freeze baked cookies up to 2 months. For a dairy-light swap, use plant-based butter sticks in the same softened texture and cream until fluffy.