Apple Butter Snickerdoodles
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Snickerdoodles have long been a favorite in the world of holiday baking, beloved for their soft, chewy texture and signature cinnamon-sugar coating. This year, why not elevate this classic cookie with the warm, spiced flavors of apple butter? Apple Butter Snickerdoodles blend the nostalgic charm of snickerdoodles with the rich, fruity notes of apple butter, making them the perfect addition to your Christmas cookie tray.
A Holiday Cookie with a Seasonal Twist:
Snickerdoodles are an American cookie inspired by German recipes. They have a truly unique texture, which is softer and chewier than a classic butter cookie or shortbread.
The holidays are a time for creative spins on traditional recipes, and these Apple Butter Snickerdoodles do just that. By incorporating apple butter into the dough, these cookies become infused with a subtle sweetness and a hint of spice, reminiscent of warm apple pie. They’re a delightful way to add a touch of coziness to your Christmas celebrations, and they pair wonderfully with festive drinks like spiced cider or hot cocoa.
Why You’ll Love These Cookies:
Perfectly Soft and Chewy. Snickerdoodles are traditionally softer and chewier than other cookies, but the addition of apple butter really keeps the moisture trapped inside these cookies!
Richly Spiced. Apple butter has a lovely thick flavor profile of holiday spices like cinnamon, cloves, nutmeg, and allspice.
Great for Gifting. These cookies look beautiful paired with other Christmas cookies in holiday tins and boxes.
Gathering Ingredients:
Flour. Make sure that you measure your flour with a kitchen scale or use the spoon and level method!
Cream of Tartar. Cream of tartar is what gives snickerdoodles their unique texture, so it is a necessary ingredient for this recipe.
Baking Soda.
Cinnamon.
Nutmeg.
Salt.
Butter. Warm your butter to around 62° F (16° C) for perfect cookies every time.
Dark Brown Sugar. If you do not have dark brown sugar, light brown sugar can be used in its place.
Granulated Sugar.
Egg. Bring your egg to room temperature before mixing the dough.
Vanilla Extract.
Apple Butter. You can make homemade apple butter with my recipe, or purchase apple butter from the grocery store.
How to Make Apple Butter Snickerdoodles:
Step One: In a medium bowl, whisk together the flour, cream of tartar, baking soda, 1 teaspoon of the cinnamon, nutmeg, and salt.
Step Two: In the bowl of standing electric mixer fitted with a paddle attachment, cream together the butter, brown sugar, and 1/2 cup (100 g) of the granulated sugar until light and fluffy, about 3 to 4 minutes. Then, add the egg. vanilla, and apple butter beating until fully incorporated, about 1 to 2 minutes.
Step Three: Slowly add the dry ingredients mixture, mixing on medium speed until a soft dough begins to form. It may appear crumbly at first, but keep beating until it looks thick and sticky, about 3 to 4 minutes.
Step Four: In a small bowl, combine the remaining 1 teaspoon of cinnamon and 1/4 cup (50 g) of granulated sugar. Scoop the cookies into balls about the size of 2 tablespoons (30 ml). Roll the cookies in the cinnamon sugar mixture. Arrange the cookies on the baking sheets about 2-inches (5-cm) apart.
Step Five: Bake the cookies for 9 to 11 minutes, or until the edges are set and the cookies are a deep red-gold brown. Remove the baking sheets from the oven and leave the cookies to rest on the baking sheets for 5 more minutes. Then, transfer the cookies to a wire cooling rack to finish cooling.
Tips for Making Perfect Apple Butter Snickerdoodles:
Use Quality Apple Butter: Homemade or high-quality store-bought apple butter will give the best flavor.
Adjust the Coating: Add a pinch of nutmeg or clove to the cinnamon-sugar for extra holiday spice.
Storage: Store in an airtight container at room temperature for up to a week or freeze for longer storage.
Serving Suggestions:
These cookies shine on a holiday dessert table, nestled among other Christmas treats like Gingerbread Cookies and Classic Springerle. Serve them with a steaming mug of mulled cider or Spiced Hot Chocolate for the ultimate holiday indulgence. They also make a thoughtful and unique addition to a homemade cookie gift box.
My Christmas Cookie Box 2023
Classic Springerle
Final Thoughts:
Apple Butter Snickerdoodles are a deliciously cozy take on a timeless cookie, offering a balance of nostalgia and innovation that’s perfect for the holiday season. Their warm flavors and festive appearance will make them a standout in any Christmas cookie collection. Whether you’re baking for a crowd or treating yourself, these cookies are a guaranteed holiday hit. Enjoy!
xoxo Kayla
Apple Butter Snickerdoodles
Ingredients
- 3 cups (390 g) all-purpose flour
- 1 1/2 tsp (5 g) cream of tartar
- 1 tsp baking soda
- 2 tsp (5 g) cinnamon, divided
- 1/4 tsp ground nutmeg
- 1/2 tsp kosher salt
- 1 cup (232 g) salted butter, softened
- 1 cup (110 g) dark brown sugar, packed
- 3/4 cup (150 g) granulated sugar, divided
- 1 large egg, room temperature
- 2 tsp (10 ml) vanilla extract
- 1/3 cup (80 ml) apple butter
Instructions
- Preheat the oven to 375° F (191° C). Line 2 large baking sheets with parchment paper and set these aside for now.
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, 1 teaspoon of the cinnamon, nutmeg, and salt.
- In the bowl of standing electric mixer fitted with a paddle attachment, cream together the butter, brown sugar, and 1/2 cup (100 g) of the granulated sugar until light and fluffy, about 3 to 4 minutes. Then, add the egg. vanilla, and apple butter beating until fully incorporated, about 1 to 2 minutes.
- Slowly add the dry ingredients mixture, mixing on medium speed until a soft dough begins to form. It may appear crumbly at first, but keep beating until it looks thick and sticky, about 3 to 4 minutes
- In a small bowl, combine the remaining 1 teaspoon of cinnamon and 1/4 cup (50 g) of granulated sugar.
- Scoop the cookies into balls about the size of 2 tablespoons (30 ml). Roll the cookies in the cinnamon sugar mixture. Arrange the cookies on the baking sheets about 2-inches (5-cm) apart.
- Bake the cookies for 9 to 11 minutes, or until the edges are set and the cookies are a deep red-gold brown. Remove the baking sheets from the oven and leave the cookies to rest on the baking sheets for 5 more minutes. Then, transfer the cookies to a wire cooling rack to finish cooling.
- Store the cookies in an airtight container at room temperature for about 4 to 5 days, or they can be frozen for about 6 months.
Nutrition Facts
Calories
130Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
