Light and fluffy apple butter snickerdoodle cookie recipe from @bakedbyrachel
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Apple Butter Snickerdoodle Cookies

Light and fluffy snickerdoodle cookies with the perfect hint of cinnamon apple flavor. A classic cookie with a fun Fall twist!
Prep Time5 mins
Cook Time15 mins
Course: Dessert
Cuisine: American
Keyword: Cookie
Servings: 2 dozen

Ingredients

Dough:

  • 1/2 C unsalted butter softened
  • 1 1/2 C granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 C cinnamon apple butter
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 tsp cream of tartar
  • 3/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • pinch of ground cloves
  • 2 3/4 C all purpose flour

Topping:

  • 1/4 C granulated sugar
  • 2 tsp cinnamon

Instructions

  • In a large bowl or stand mixer, cream together butter and sugar until light and fluffy. Beat in eggs and vanilla, followed by apple butter. With mixer on low, add remaining spices and flour in small additions until completely added and fully incorporated. 
  • Transfer to a clean storage container. Transfer to the freezer to chill and firm up for 30-45 minutes or until easy to handle.* 
  • Preheat oven to 350°F. Line a baking sheet with a silicone baking mat or parchment paper. 
  • Combine sugar and cinnamon in a small bowl. 
  • Use a medium cookie scoop to portions of dough and immediately drop into the cinnamon-sugar mixture. Flip to lightly coat all sides. Roll into a ball and return to the cinnamon-sugar mixture to coat completely. Transfer to prepared baking sheet, spacing cookies 2-inches apart. 
  • Bake for 15-18 minutes or until lightly golden. 
  • Allow cookies to rest on the pan for 1-2 minutes before transferring to a wire rack to cool completely. 
  • Store in an airtight container for up to several days. 

Notes

*If not baking immediately, store dough in the refrigerator until ready to roll and bake.
An original recipe from Baked by Rachel