Apple Butter Snickerdoodles
These snickerdoodles are swirled with apple butter for a tender, chewy cookie spiced with cinnamon and cloves. A cozy twist on a classic, perfect for fall gatherings or an afternoon treat.
Ingredients
Dough
- 0.5 cup unsalted butter room temperature
- 0.5 cup granulated sugar
- 0.5 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 0.75 cup apple butter
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground cloves
Coating
- 0.25 cup granulated sugar
- 0.5 teaspoon ground cinnamon
Instructions
Dough
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- In a large bowl, beat the butter, granulated sugar, and light brown sugar on medium speed until light and fluffy, about 2–3 minutes.
- Add the egg, vanilla extract, and apple butter, mixing until smooth.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and cloves.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
Coating
- In a small bowl, stir together the granulated sugar and ground cinnamon.
Assembly & Bake
- Scoop tablespoonfuls of dough and roll into balls. Roll each ball in the cinnamon-sugar mixture and place 2 inches apart on prepared baking sheets.
- Bake for 10–12 minutes, until the edges are set and the tops are crackly.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Chill the dough for at least 30 minutes to prevent spreading and deepen the flavor.
For chewier centers, remove cookies from the oven when the edges are set but the middles still look slightly underbaked.
Store cooled cookies in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.