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Apple Butter Snickerdoodles

Apple butter snickerdoodles with a cinnamon-sugar crinkle are tender in the center and just crisp at the edges. The dough gets chilled for easier scooping, then bakes at 375°F until crinkled and set.
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Prep Time 20 minutes
Cook Time 12 minutes
Chill 30 minutes
Total Time 1 hour 2 minutes
Servings: 36 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Apple butter cookie dough
  • 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
  • 1 cup unsalted butter, softened
  • 1.25 cup granulated sugar
  • 2 eggs
  • 0.33 cup apple butter
  • 1 tsp vanilla extract
  • 3 tbsp sugar
  • 2 tsp cinnamon
  • 0.5 tsp apple pie spice

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 375F and line baking sheets with parchment.
  2. Whisk together flour, cream of tartar, baking soda, cinnamon, nutmeg, and salt until evenly combined.
Make the dough
  1. Beat the softened butter and granulated sugar until very light and fluffy.
  2. Add the eggs, apple butter, and vanilla, then beat until smooth.
  3. Fold in the flour mixture just until combined, then refrigerate the dough 30 minutes if it feels sticky.
Shape and roll
  1. Mix the rolling sugar with cinnamon and apple pie spice in a shallow bowl.
  2. Scoop the dough into 1-1/2 tablespoon balls, then roll generously in the cinnamon-sugar mixture.
Bake
  1. Place the balls on the prepared baking sheets with space between them.
  2. Bake for 10-12 minutes at 375F, until the cookies are crinkled and the edges are just set.
Cool
  1. Cool the cookies on the pan for 5 minutes, so the centers finish setting while staying soft.

Notes

For the best crinkle, don’t skip the 30-minute chill if the dough is sticky—slightly firm dough rolls cleaner and spreads more evenly. Store cookies in an airtight container at room temperature for up to 3 days; freeze baked cookies for up to 2 months. If you want a lower-sugar version, reduce the granulated sugar by about 2–3 tablespoons and expect a slightly softer, less deeply browned finish.