These Apple Butter Snickerdoodles are a chewy, spiced, and sweet sensation! They’re flavored with lots of brown sugar, spices, and apple butter. Using melted butter and dark brown sugar gives these a signature snickerdoodle chew with a flavor that has been kicked up a notch or three!
For the Cookies:
- 2 sticks unsalted butter
- ¾ cup dark brown sugar
- ¼ cup granulated sugar
- ⅓ cup apple butter (homemade or store bought)
- 1 egg, at room temperature
- 2 teaspoons vanilla bean paste (or extract)
- 2¼ cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon fine salt
For Coating the Cookies:
- 1 cup granulated sugar
- 1 tablespoon cinnamon
For the Cookies:
- Melt the butter in a saucepan. Remove from heat and allow to cool slightly.
- To the bowl of a stand mixer (alternatively, you can mix by hand or with a hand mixer), pour in the slightly cooled melted butter. Add in the sugars and mix until combined. The mixture will resemble wet sand.
- Scrape down the sides of the bowl and add in the apple butter, egg, and vanilla. Beat well to combine.
- In another bowl, whisk together the flour, baking soda, spices, and salt.
- Gradually add the dry ingredients to the wet, mixing well after each addition but being careful to not overmix the dough.
- Place the dough in the fridge to chill for 15 minutes (this will make it easier to roll into balls). Meanwhile, preheat the oven to 350°F and line a couple baking sheets with parchment paper.
For Coating and Baking the Cookies:
- Mix together the cinnamon sugar coating by combining the sugar and cinnamon together in a shallow bowl.
- Remove the dough from the fridge and scoop into 1.5-tablespoon balls, rolling them smooth with your hands. Drop the balls into the cinnamon sugar and turn them to evenly coat.
- Place the cookie balls on the prepared baking sheets and bake for 8 minutes.
- Remove the pans from the oven and tap the pans on the counter top a few times to help the cookies slightly flatten and release excess air. Return the pans to the oven and bake for another 2-3 minutes or until the cookies are golden and set.
- Cool on the baking sheets for 10 minutes and then transfer to a cooling rack to continue cooling. Continue with remaining cookie dough.
- These cookies will keep at room temperature in an airtight container for up to a week.
- Category: desserts
Keywords: chewy apple butter snickerdoodles, chewy snickerdoodles recipe, apple butter snickerdoodles, apple butter cookies, cinnamon sugar cookies