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4.8 from 123 votes

Apple Butter Snickerdoodles

Apple Butter meets snickerdoodle cookies and my heart has never been happier! Made with apple butter, rolled in cinnamon and sugar, and finished with an apple butter glaze. It's a hug in cookie form; soft, pillowy, thick cookie deliciousness!

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 20 cookies
Calories: 199 kcal
Course: Dessert
Cuisine: American

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. unsalted butter, cold, cut into cubes
  • 1 1/4 cup dark brown sugar, packed
  • 1/3 cup apple butter (I used store-bought)
  • 1 large egg yolk
  • 2 tsp. vanilla extract
Cinnamon/Sugar topping
  • 2 Tbsp. 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
  • splash of milk to thin out, if needed

Instructions

    Cup of Yum
  1. Line 2 baking sheets with parchment paper or silicone baking mats and set aside.
  2. Whisk together the all-purpose flour, cake flour, cream of tartar, cinnamon, salt, baking soda, baking powder, and nutmeg together in a large bowl. Set aside.
  3. Cream together the butter and brown sugar using a stand mixer fitted with the paddle attachment, ~3-4 minutes. Start off on low speed, then you can increase the speed to medium once the butter is incorporated into the sugar.
  4. Add in apple butter and combine.
  5. Then add the egg yolk and vanilla until combined.
  6. Add in dry ingredients, gradually until ingredients are incorporated. (Do not over mix).
  7. Using a 2 Tbsp. cookie scoop, scoop the dough and drop onto a plate or baking sheet (be sure there is room in the fridge if using a baking sheet). Chill the scooped dough balls for 30 minutes – 1 hour or up to overnight.
  8. Mix the granulated sugar and cinnamon in a small dish.
  9. Preheat the oven to 350°F. Drop the chilled cookie dough balls in the cinnamon sugar mixture, tossing to coat all sides. Place on the prepared baking sheet. 
  10. Bake for 10-11 minutes. Cookies will be very soft and puffy at first, allow to cool on the pan for an additional 10 minutes, then move to a cooling rack to cool completely.
  11. Once cooled, make the glaze. Add the melted butter to a medium bowl and whisk in the remaining glaze ingredients until smooth, adding a splash of milk if needed to thin it out.
  12. Drizzle over cookies, add a sprinkle of any leftover cinnamon sugar on top of the glaze if desired, and enjoy!

Notes

  • Don't skip out on the cream of tartar, it's what sets these cookies apart from basic sugar cookies.
  • Be careful not to over mix the dry ingredients. Mix just until dry ingredients are combined, over mixing can cause the cookies to collapse in the center.
  • Freeze baked and cooled cookies for up to 3 months.

Nutrition Information

Serving 1cookie Calories 199kcal (10%) Carbohydrates 29g (10%) Protein 2g (4%) Fat 8g (12%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 1g Cholesterol 36mg (12%) Sodium 209mg (9%) Potassium 88mg (3%) Fiber 1g (4%) Sugar 16g (32%) Vitamin A 261IU (5%) Vitamin C 1mg (1%) Calcium 17mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 20cookies

Amount Per Serving

Calories 199

% Daily Value*

Serving 1cookie
Calories 199kcal 10%
Carbohydrates 29g 10%
Protein 2g 4%
Fat 8g 12%
Saturated Fat 5g 25%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Trans Fat 1g 50%
Cholesterol 36mg 12%
Sodium 209mg 9%
Potassium 88mg 2%
Fiber 1g 4%
Sugar 16g 32%
Vitamin A 261IU 5%
Vitamin C 1mg 1%
Calcium 17mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.