IRRESISTIBLE APPLE BUTTER SNICKERDOODLES

Imagine the warmth of cinnamon mingling with the sweet, spiced aroma of apple butter, all baked into a soft, chewy cookie with that signature snickerdoodle tang. These Apple Butter Snickerdoodles are not just a cookie; they’re a cozy autumn hug in every bite. I promise you, this Snickerdoodle Recipe will become your new go-to for fall baking!

Ingredients

For the Cookies:

• 1 cup (2 sticks) unsalted butter, softened
• 1 ½ cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup apple butter
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• ½ teaspoon salt

For the Sugar Twist Coating:

• ¼ cup granulated sugar
• 2 tablespoons ground cinnamon

Let’s Get Baking: Your Guide to Apple Butter Snickerdoodle Perfection

Alright, friend, are you ready to dive into the wonderful world of Apple Butter Snickerdoodles? Trust me, this isn’t just another Snickerdoodles recipe; the apple butter adds a depth of flavor that will absolutely blow you away. We’re going to take you through each step, ensuring you achieve cookie nirvana. And don’t worry, even if you’re a novice baker, I’m here to guide you!

Step-by-Step Instructions

Get Started: Prep and Preheat

1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper. This prevents sticking and makes for easier cleanup.
2. In a small bowl, whisk together the granulated sugar and cinnamon for the Sugar Twist coating. Set aside.

Creaming the Butter and Sugar: The Foundation of Flavor

1. In a large bowl, cream together the softened butter and sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Don’t rush this step! This is crucial for a tender cookie.
2. Beat in the eggs one at a time, then stir in the vanilla extract and apple butter. Mix until well combined. The batter might look a little curdled at this point, but don’t worry; it will come together when you add the dry ingredients.

Dry Ingredients: Gently Does It

1. In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt.
2. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! Overmixing develops the gluten in the flour, resulting in tough cookies.

Shaping and Coating: The Signature Sugar Twist

1. Using a cookie scoop or spoon, drop rounded tablespoons of dough into the cinnamon-sugar mixture.
2. Roll the dough balls in the cinnamon-sugar mixture, ensuring they are fully coated. This Sugar Twist is what gives Snickerdoodles their characteristic crackled top and delightful flavor.
3. Place the coated dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie.

Baking Time: Golden Perfection

1. Bake for 8-10 minutes, or until the edges are lightly golden and the centers are still slightly soft. Don’t overbake! Overbaking will result in dry, crumbly cookies.
2. Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Troubleshooting Tips: Because Baking Isn’t Always Perfect

Listen, we all have those moments in the kitchen where things don’t go exactly as planned. But don’t fret! Here are some common issues and how to fix them when making your Apple Butter Snickerdoodles:

• Cookies are flat: This could be due to several factors. Make sure your butter is softened but not melted. Also, ensure your baking soda is fresh. If your oven temperature is too low, the cookies may spread too much before setting.
• Cookies are dry: Overbaking is the most common culprit here. Keep a close eye on them and remove them from the oven when the edges are just starting to brown.
• Cookies are tough: Overmixing the dough develops the gluten in the flour, leading to tough cookies. Mix the dry ingredients into the wet ingredients until just combined.
• Cinnamon-sugar mixture doesn’t stick: Make sure the cookie dough is slightly tacky. If it’s too dry, the sugar won’t adhere properly. You can also lightly brush the dough balls with milk or egg white before coating them.

Apple Butter: Choosing the Right One

The quality of your apple butter will significantly impact the flavor of your cookies. I highly recommend using homemade apple butter if you have it. Nothing beats the rich, spiced flavor of homemade. But if you’re using store-bought, opt for a good-quality brand with a smooth consistency and a deep, apple-cinnamon flavor. Avoid brands that are overly sweet or have artificial flavors. Remember, we want that authentic apple taste to shine through in our Apple Butter Snickerdoodles! This is really key to an exceptional Snickerdoodle Recipe.

Variations and Additions: Let’s Get Creative!

Now that you’ve mastered the basic recipe, let’s explore some fun variations and additions to customize your Apple Butter Snickerdoodles:

• Add nuts: Chopped pecans or walnuts would add a lovely crunch and nutty flavor to these cookies. Add about ½ cup of chopped nuts to the dough.
• Spice it up: For a warmer, spicier flavor, add ¼ teaspoon of ground cloves or nutmeg to the dry ingredients.
• Chocolate chips: A handful of white chocolate chips would complement the apple butter beautifully.
• Maple glaze: Drizzle the cooled cookies with a simple maple glaze for an extra touch of sweetness.

Storing Your Apple Butter Snickerdoodles: Keeping Them Fresh

These Apple Butter Snickerdoodles are best enjoyed fresh, but if you have leftovers (which I highly doubt!), you can store them in an airtight container at room temperature for up to 3 days. To keep them extra soft, place a slice of bread in the container with the cookies. The bread will absorb excess moisture and help prevent the cookies from drying out.

Quick Baking: Time-Saving Tips

Life gets busy, I know! Here are a few tips for making these Apple Butter Snickerdoodles even faster:

• Make the dough ahead of time: The dough can be made ahead of time and stored in the refrigerator for up to 2 days. Let it come to room temperature slightly before scooping and baking.
• Freeze the dough balls: Shape the dough into balls, coat them in the cinnamon-sugar mixture, and freeze them on a baking sheet. Once frozen, transfer them to a freezer bag. Bake directly from frozen, adding a few extra minutes to the baking time.

More Delicious Cookie Inspiration

If you’re loving these Apple Butter Snickerdoodles, I think you might also enjoy some of my other favorite cookie recipes. For a festive holiday treat, try these Cherry Snowball Cookies. And if you’re looking for more apple goodness, you have to try my Caramel Apple Cheesecake Bars. I’m sure you’ll find something to love!

Since we are in the mood for Snickerdoodles, have you tried Pumpkin Snickerdoodles or even the magical Pumpkin Snickerdoodle Magic? And if you are looking for more apple inspired treats, you really have to check out the Apple Cider Cheesecake Cookies.

Why This Recipe Works

So, what makes this particular Apple Butter Snickerdoodle recipe so special? It’s all about the balance of flavors and textures. The apple butter adds a moistness and subtle spice that complements the tang of the cream of tartar perfectly. The Sugar Twist coating creates a delightful contrast between the soft, chewy interior and the crisp, cinnamon-sugar exterior. And the use of softened butter, rather than melted, ensures a tender, melt-in-your-mouth texture. This isn’t just a cookie; it’s an experience!

Also, the balance of ingredients and the technique for the Snickerdoodles are crafted to get the best results.

A Few More Tips for Snickerdoodle Success

• Use room temperature ingredients: Room temperature eggs and butter emulsify better, resulting in a smoother, more uniform dough.
• Don’t skip the cream of tartar: Cream of tartar is what gives Snickerdoodles their signature tangy flavor and chewy texture.
• Chill the dough (optional): If you have time, chilling the dough for 30 minutes before baking will help prevent the cookies from spreading too much.
• Bake one sheet at a time: Baking one sheet at a time ensures that the cookies bake evenly.

Conclusion

There you have it, friend! My foolproof recipe for the most irresistible Apple Butter Snickerdoodles you’ll ever taste. This Snickerdoodle Recipe is so easy to make! With their warm, comforting flavors and soft, chewy texture, these cookies are sure to become a new family favorite. So go ahead, gather your ingredients, preheat your oven, and get ready to bake up a batch of pure happiness. Happy baking!

Irresistible Apple Butter Snickerdoodles

Alice Yowell

These Apple Butter Snickerdoodles are soft, chewy cookies with a delightful tang, enhanced by the warmth of cinnamon and the sweet, spiced aroma of apple butter. This recipe is your new go-to for fall baking, delivering a cozy autumn hug in every bite.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Course Dessert, Snack

Cuisine American

Calories 150 kcal

Equipment

• Oven
• Baking sheets
• Parchment paper
• Large bowl
• Small bowl
• Electric mixer
• Whisk
• cookie scoop or spoon
• Wire rack

Ingredients

  

• 1 ½ cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup apple butter
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• ½ teaspoon salt
• ¼ cup granulated sugar
• 2 tablespoons ground cinnamon

Instructions

 

• Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
• In a small bowl, whisk together ¼ cup granulated sugar and 2 tablespoons ground cinnamon for the Sugar Twist coating. Set aside.
• In a large bowl, cream together the softened butter and 1 ½ cups granulated sugar until light and fluffy (3-5 minutes with an electric mixer).
• Beat in the eggs one at a time, then stir in the vanilla extract and apple butter. Mix until well combined.
• In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
• Using a cookie scoop or spoon, drop rounded tablespoons of dough into the cinnamon-sugar mixture.
• Roll the dough balls in the cinnamon-sugar mixture, ensuring they are fully coated.
• Place the coated dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie.
• Bake for 8-10 minutes, or until the edges are lightly golden and the centers are still slightly soft. Don’t overbake!
• Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

For best results, use room temperature ingredients. Don’t skip the cream of tartar. To keep cookies extra soft, store them in an airtight container with a slice of bread. Make the dough ahead of time and store in the refrigerator for up to 2 days, or freeze the dough balls for baking later. Variations include adding chopped pecans or walnuts, ground cloves or nutmeg, white chocolate chips, or a maple glaze.