Apple Butter Snickerdoodles

These apple butter snickerdoodles are soft, pillowy, and just a little cakey — with that classic snickerdoodle tang from cream of tartar combined with the sweet, cozy moisture of apple butter. You’ll get thick cookies rolled in cinnamon sugar, finished off with a simple apple butter glaze that brings it all home. This recipe makes about 20 cookies and uses a blend of all-purpose and cake flour to create a tender, melt-in-your-mouth center. Plus, a quick chill helps the dough bake up nice and puffy without spreading too thin.

If you’re a fan of soft, cinnamon-spiced cookies with a seasonal twist, these apple butter snickerdoodles are going to be your new favorite. They start with the classic snickerdoodle base, thanks to cream of tartar, then get a little extra something special with apple butter that keeps them moist and adds just a hint of apple flavor. After baking, they’re thick, soft, and rolled generously in cinnamon sugar, topped off with an easy apple butter glaze that adds a lovely shine and sweet finish.

In this post, you’ll find everything you need— the full recipe card at the bottom with exact measurements for about 20 cookies, step-by-step instructions, helpful troubleshooting tips, and plenty of photos to guide you along the way. The dough uses both all-purpose and cake flour to strike the perfect balance of cakey tenderness, and chilling the dough briefly keeps the cookies puffed up and prevents them from spreading too much in the oven.

• What’s included: a full list of ingredients, clear baking steps, glazing tips, and my best baker’s insights to make this a breeze.
• Good to know: you can freeze both the dough and the baked cookies, and I’ve added quick ideas for customizing these, including vegan and gluten-free swaps.

Why You’ll Fall for Them

• Honestly, do we even need a reason to love apple butter snickerdoodles? 😉
• Because they’re perfectly puffy, soft, and thick.
• They’re rolled in cinnamon sugar for maximum cinnamon goodness—if you crave an even bigger cinnamon fix, try my Easy Creamy Cinnamon Pie recipe.
• A cozy holiday classic everyone will adore—right alongside an Easy Homemade Apple Pie.
• Easy to freeze and keep on hand for when cookie cravings strike.

• And did I already say just how incredibly soft these little clouds of cookie are?!

I truly hope you fall head over heels for these apple butter snickerdoodles as much as I have!

Key Ingredients and Notes

• 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
• 2 Tbsp. sugar
• 1 tsp. cinnamon
• 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

Step-by-Step Baking Instructions

1. Line two baking sheets with parchment paper or silicone mats and set aside.
2. Whisk together all-purpose flour, cake flour, cream of tartar, cinnamon, salt, baking soda, baking powder, and nutmeg and set aside.
3. Using a stand mixer with the paddle attachment, cream cold cubed butter and dark brown sugar until light and fluffy, about 3–4 minutes, starting on low then increasing to medium.
4. Add the apple butter and mix until fully combined.
5. Add the egg yolk and vanilla and mix just until incorporated.
6. Gradually add the dry ingredient mixture and mix until just combined, being careful not to overmix.
7. Portion dough with a 2-tablespoon cookie scoop onto a plate or baking sheet and chill the dough balls for 30 minutes to 1 hour (or up to overnight).
8. Preheat the oven to 350°F, roll chilled dough balls in the cinnamon-sugar mixture, and place them on the prepared baking sheets.

9. Bake cookies at 350°F for 10–11 minutes, then let them cool on the pan for 10 minutes before transferring to a wire rack to cool completely.

   

10. Whisk together melted butter, powdered sugar, apple butter, vanilla, and a pinch of salt to make the glaze; add a splash of milk if the glaze is too thick.
11. Drizzle the glaze over cooled cookies and optionally sprinkle with leftover cinnamon sugar.

Pro Tips for Perfect Texture

• Chill the dough! Since there’s apple butter in the mix, chilling helps keep the cookies from spreading too much. You can chill for as little as 1-2 hours or up to 3 days if you want to prep ahead. Just bring the dough back to room temperature before baking.
• Use both all-purpose and cake flour. Without cake flour, these cookies turn out a bit dense. I love the delicate, cakey crumb the blend gives.
• Don’t skip the cream of tartar. It’s the defining flavor and texture for snickerdoodles, setting these apart from plain sugar cookies.

• Mix dry ingredients gently. Stir only until combined. Over mixing can make the cookies collapse in the center, and we want that soft puff!

Variations and Mix-In Ideas

• Switch up the apple butter for homemade or try other fruit butters like pear or apricot for a unique twist.
• Add 1/2 cup chopped pecans or walnuts for some crunch, or toss in 1/2 cup dried cranberries for a little tart contrast.
• Try browned butter instead of cold for a nuttier flavor and slightly chewier edges—just watch for a little more spread.
• Make them gluten-free by swapping both flours for a high-quality 1:1 gluten-free baking flour like Bob’s Red Mill (more on this in the FAQs).
• For a vegan option, use plant-based butter and a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water for each egg yolk). Textures will vary slightly but still delicious!
• Love cinnamon? Feel free to add extra to the dough or cinnamon sugar coating for an even bigger hit—or check out our Giant Cinnamon Roll Cookie Cake for another cinnamon-forward treat.

How to Store and Freeze

• Room temperature: Keep cooled, unglazed cookies in an airtight container for up to 3 days. If glazed, layer with parchment paper to prevent sticking.
• Refrigerator: Store glazed cookies in the fridge up to 5 days. The glaze firms up a bit and cookies might lose a touch of softness, so warm them to room temp before serving.
• Freezing baked cookies: Freeze fully cooled cookies in an airtight container or freezer bag for up to 3 months. For best texture, freeze unglazed cookies and add glaze after thawing—if you want a simple vanilla glaze, try the one on Soft Espresso Sour Cream Cookies with Vanilla Glaze.
• Freezing dough: Scoop dough balls and freeze on a baking sheet before moving to a freezer bag. Freeze for up to 2 months. When ready, thaw, roll in cinnamon sugar, and bake as usual.
• Reheating: Warm cookies in a 300°F oven for 5-8 minutes to refresh softness, or zap a cookie in the microwave for 8-12 seconds. Avoid overheating to keep them moist.
• Glaze storage: Keep leftover glaze in an airtight container in the fridge for up to a week. Whisk well before using, adding a splash of milk if it’s too thick.

Common Questions and Answers

How can I freeze the cookie dough balls? (Prior to baking)

After making the dough, scoop it into balls and freeze them on a baking sheet. Once frozen, transfer to a freezer-safe bag and keep for up to 2 months. When you’re ready to bake, let the dough reach room temperature, roll in cinnamon sugar, and bake as directed.

Can I make these gluten free?

Absolutely! Just swap in your favorite gluten-free flour. We especially like Bob’s Red Mill Gluten Free 1-to-1 baking flour—it works beautifully here.

Can I freeze the cookies? (Once baked)

Yes! Make sure they’re fully cooled before placing them in a freezer-safe bag or container. They’ll keep for up to 3 months in the freezer.

Can I omit the apple butter and simply make regular snickerdoodles?

I haven’t tried this recipe without apple butter, so I can’t promise how it would turn out. My guess is the cookies might be a bit less moist; if you’re simply after an apple-cinnamon treat, our Apple Pie Dip with Cinnamon Sugar Chips is an easy alternative. If you give it a try, please leave a comment below to share your experience—I’d love to hear!

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Instructions

• Line two baking sheets with parchment paper or silicone mats and set them aside.
• In a large bowl, whisk together the all-purpose flour, cake flour, cream of tartar, cinnamon, salt, baking soda, baking powder, and nutmeg. Set the mixture aside.
• Using a stand mixer with the paddle attachment, cream the cold butter and brown sugar together for about 3 to 4 minutes. Start on low speed and then raise to medium once the butter is combined with the sugar.
• Add in the apple butter and mix it in until fully combined.
• Next, add the egg yolk and vanilla, mixing just until incorporated.
• Gradually add in the dry ingredients until everything is just combined—be careful not to over mix.
• Using a 2 tablespoon cookie scoop, portion out the dough onto a plate or baking sheet (make sure it fits inside your fridge if chilling on a sheet). Chill for 30 minutes to 1 hour, or up to overnight.
• Preheat the oven to 350°F. Roll the chilled dough balls in the cinnamon sugar mixture, making sure they’re fully coated, then place them on your prepared baking sheets.
• Bake for about 10-11 minutes. The cookies will look soft and puffed up when you take them out. Let them cool on the pan for 10 minutes before transferring to a wire rack to cool completely.
• While the cookies cool, whisk together the glaze ingredients: melted butter, powdered sugar, apple butter, vanilla, and a pinch of salt. Add a splash of milk if the glaze is too thick.
• Drizzle the glaze over the cooled cookies. If you want, sprinkle a little leftover cinnamon sugar on top. Then, enjoy every bite!

Notes

• Don’t skimp on the cream of tartar—it’s the magic key that makes these cookies uniquely snickerdoodle.
• Be gentle mixing the dry ingredients. Mixing just until combined keeps the cookies from collapsing in the middle.
• You can freeze baked and cooled apple butter snickerdoodles for up to 3 months to enjoy later.

Nutrition Information

Nutrition info is provided as an estimate and for your convenience. Ingredients can vary, so please use as a general guide and not an exact guarantee.