I just made an Apple Butter Cookie that eats like a snickerdoodle with a sneaky apple punch and crinkled tops so you’ll have to keep scrolling to see it.
I am obsessed with these Apple Butter Cookies because they surprise me every time. I love the soft, chewy middle and that cracked sweet top that flakes in your hands.
I don’t care that they resemble snickerdoodles. I want more.
The hint of apple from apple butter sings against cinnamon notes. I keep thinking about Recipes To Make With Apple Butter and other Apple Recipes Baking that actually taste like something, not just seasonal fluff.
But mostly I just want one more cookie. Sticky, messy fingers.
Yes, I’m that person. I will raid the jar for late night snacks tonight.
Ingredients
- All purpose flour: the backbone, gives structure and that soft, chewy bite.
- Cream of tartar: keeps cookies tender and a bit tangy, basically.
- Baking soda: helps spread and get that light, slightly airy texture.
- Kosher salt: balances sweetness and brings out the apple butter notes.
- Ground cinnamon: cozy spice, it’s warm and homey in every bite.
- Unsalted butter: richness and mouthfeel, makes them melt a little.
- Apple butter: fruity depth and moisture, kind of like concentrated apples.
- Granulated sugar: gives crunch on the surface and straightforward sweetness.
- Light brown sugar: adds molasses warmth and keeps cookies moist.
- Large egg: binds everything together and adds subtle lift.
- Vanilla extract: little sweet perfume, it’s comforting and familiar.
- Rolling sugar mix: crunchy cinnamon coating that snaps with each bite.
Ingredient Quantities
- 2 3/4 cups all purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup apple butter
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- For rolling: 1/4 cup granulated sugar mixed with 2 teaspoons ground cinnamon
How to Make this
1. Preheat oven to 350°F and line two baking sheets with parchment paper or silicone mats.
2. In a bowl whisk together 2 3/4 cups all purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, 1/2 teaspoon kosher salt and 1 teaspoon ground cinnamon. Set aside.
3. In a large bowl beat 1/2 cup (1 stick) softened unsalted butter with 1 cup granulated sugar and 1/2 cup packed light brown sugar until light and a bit fluffy, about 2 to 3 minutes. Don’t overdo it or the cookies get cakey.
4. Mix in 1/2 cup apple butter until combined, then beat in 1 large egg and 1 teaspoon vanilla extract until smooth. It might look slightly wet and glossy, that’s ok.
5. Add the dry ingredients to the wet, stir until just combined. The dough will be soft, slightly tacky. If it feels too loose chill 15 to 30 minutes to firm up.
6. In a small bowl mix 1/4 cup granulated sugar with 2 teaspoons ground cinnamon for rolling.
7. Using a tablespoon or
1.5 tablespoon cookie scoop, portion dough and roll into balls, then roll each ball in the cinnamon sugar to coat completely. Place on prepared sheets about 2 inches apart.
8. Bake 10 to 12 minutes until edges are set and tops have crinkled but centers still look slightly soft. They will finish as they cool.
9. Let cookies cool on the pan 5 minutes then transfer to a wire rack to cool completely. If you want extra chewier cookies bake toward the shorter time, for slightly crispier edges bake a bit longer.
10. Store in an airtight container at room temp up to 4 days or freeze for longer. Pro tip: put a slice of apple in the container for extra apple aroma, but check often so it doesnt go mushy.
Equipment Needed
1. Oven
2. Two rimmed baking sheets
3. Parchment paper or silicone baking mats
4. Large mixing bowl (plus one small bowl)
5. Whisk
6. Electric hand mixer or sturdy wooden spoon
7. Measuring cups and spoons
8. Tablespoon or 1.5 tablespoon cookie scoop
9. Wire cooling rack
FAQ
Apple Butter Cookies Recipe Substitutions and Variations
- All purpose flour: you can swap with 1 to 1 gluten free flour blend (make sure it contains xanthan gum), or use whole wheat pastry flour for a nuttier flavor but expect a slightly denser cookie.
- Unsalted butter (1 stick): substitute equal amount of salted butter and omit added salt, or use 1/2 cup coconut oil solidified (cookies will be a touch crumblier and have mild coconut notes).
- Apple butter: replace with equal parts mashed cooked apples plus 2 tablespoons brown sugar, or use pumpkin puree for a fall twist (reduce any extra spice in the dough if using spiced pumpkin).
- Large egg: use 1/4 cup applesauce for an eggless version (cookies will be softer), or 1 tablespoon ground flax mixed with 3 tablespoons water (let sit 5 minutes) for a vegan binder.
Pro Tips
1. Chill the dough if it feels too soft, but not forever. 15 to 30 minutes usually does the trick so the balls hold shape and you get rounded cookies. If you forget, just scoop onto a cold baking sheet and chill the whole sheet in the fridge for 10 minutes before baking.
2. Don’t overcream the butter and sugars. Beat just until it’s light and a bit fluffy, like the recipe says. If you go much longer the cookies turn cakey instead of tender and chewy.
3. Watch the bake time, not the clock. Pull them when the edges are set and the tops are crinkled but centers still look a little soft. They continue cooking on the pan and will firm up as they cool, so shorter time = chewier, longer time = crisper edges.
4. For extra real apple flavor without making the cookies soggy, tuck a very thin slice of dried apple or a small piece of apple leather in the storage container, not with the cookies directly. Check it often so it doesnt go mushy and make the cookies damp.
Apple Butter Cookies Recipe
I just made an Apple Butter Cookie that eats like a snickerdoodle with a sneaky apple punch and crinkled tops so you’ll have to keep scrolling to see it.
24
servings
160
kcal
Equipment: 1. Oven
2. Two rimmed baking sheets
3. Parchment paper or silicone baking mats
4. Large mixing bowl (plus one small bowl)
5. Whisk
6. Electric hand mixer or sturdy wooden spoon
7. Measuring cups and spoons
8. Tablespoon or 1.5 tablespoon cookie scoop
9. Wire cooling rack
Ingredients
-
2 3/4 cups all purpose flour
-
2 teaspoons cream of tartar
-
1 teaspoon baking soda
-
1/2 teaspoon kosher salt
-
1 teaspoon ground cinnamon
-
1/2 cup (1 stick) unsalted butter, softened
-
1/2 cup apple butter
-
1 cup granulated sugar
-
1/2 cup packed light brown sugar
-
1 large egg
-
1 teaspoon vanilla extract
-
For rolling: 1/4 cup granulated sugar mixed with 2 teaspoons ground cinnamon
Directions
- Preheat oven to 350°F and line two baking sheets with parchment paper or silicone mats.
- In a bowl whisk together 2 3/4 cups all purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, 1/2 teaspoon kosher salt and 1 teaspoon ground cinnamon. Set aside.
- In a large bowl beat 1/2 cup (1 stick) softened unsalted butter with 1 cup granulated sugar and 1/2 cup packed light brown sugar until light and a bit fluffy, about 2 to 3 minutes. Don’t overdo it or the cookies get cakey.
- Mix in 1/2 cup apple butter until combined, then beat in 1 large egg and 1 teaspoon vanilla extract until smooth. It might look slightly wet and glossy, that’s ok.
- Add the dry ingredients to the wet, stir until just combined. The dough will be soft, slightly tacky. If it feels too loose chill 15 to 30 minutes to firm up.
- In a small bowl mix 1/4 cup granulated sugar with 2 teaspoons ground cinnamon for rolling.
- Using a tablespoon or
- 5 tablespoon cookie scoop, portion dough and roll into balls, then roll each ball in the cinnamon sugar to coat completely. Place on prepared sheets about 2 inches apart.
- Bake 10 to 12 minutes until edges are set and tops have crinkled but centers still look slightly soft. They will finish as they cool.
- Let cookies cool on the pan 5 minutes then transfer to a wire rack to cool completely. If you want extra chewier cookies bake toward the shorter time, for slightly crispier edges bake a bit longer.
- Store in an airtight container at room temp up to 4 days or freeze for longer. Pro tip: put a slice of apple in the container for extra apple aroma, but check often so it doesnt go mushy.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 42g
- Total number of serves: 24
- Calories: 160kcal
- Fat: 3.7g
- Saturated Fat: 2.2g
- Trans Fat: 0.02g
- Polyunsaturated: 0.13g
- Monounsaturated: 0.88g
- Cholesterol: 20mg
- Sodium: 58mg
- Potassium: 33mg
- Carbohydrates: 28.5g
- Fiber: 0.5g
- Sugar: 17.7g
- Protein: 1.7g
- Vitamin A: 123IU
- Vitamin C: 0mg
- Calcium: 17mg
- Iron: 0.19mg
