Name: Apple Butter Snickerdoodle Cookies Recipe
Prep time: 15 min
Cook time: PT-489267H39M15S
Total time: PT-489267H39M15S
Cuisine: American
Ingredients: 7 tablespoons unsalted butter, cooled to room temperature; 3.5 ounces cold full-fat cream cheese; 1/2 cup granulated sugar; 1/2 cup packed brown sugar; 2 tablespoons unsulphured molasses; 1 large egg, room temperature; 1 large egg yolk, room temperature; 1 teaspoon vanilla extract; 2 cups all-purpose flour (see notes for measuring); 2 teaspoons baking powder; 1/2 teaspoon cream of tartar; 1/2 teaspoon fine sea salt; 1/3 cup cane granulated sugar (for rolling); 2 teaspoons ground cinnamon (for rolling); 3/4 cup Musselman’s Apple Butter; 4 tablespoons turbinado sugar (for sprinkling on top)

Oh, friends, if you’re a fan of classic snickerdoodles but want to add a little autumnal magic, this Apple Butter Snickerdoodle Cookies Recipe is calling your name. I absolutely love how these cookies blend the warm cinnamon-sugar crunch of snickerdoodles with a luscious, tangy apple butter center that practically melts in your mouth. It’s like fall got cozy in cookie form, and honestly, it’s become my go-to treat when I want to impress without fussing.

When I first tried making these, I was blown away by how the apple butter didn’t just sit on top but mingled with the spices for a truly irresistible flavor twist. The dough is soft and light, and that little dollop of apple butter combined with turbinado sugar takes these cookies to a whole new level. You’ll find that this Apple Butter Snickerdoodle Cookies Recipe works perfectly for holiday baking, casual coffee breaks, or that moment when you simply need a hug in cookie shape.

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Why You’ll Love This Recipe

Deliciously Unique: Combines classic snickerdoodle cinnamon with a smooth apple butter center for a flavor surprise.
Easy to Make: Uses simple pantry staples and straightforward steps, perfect even if you’re not an expert baker.
Perfect Texture: The cream cheese in the dough adds softness, while turbinado sugar on top gives a pleasant crunch.
Great for Gifting: These cookies are special enough for holidays or hostess gifts, but you’ll want to keep most for yourself!

The image shows three small round cookies placed on crumpled parchment paper with a light tan color. Each cookie has a golden-brown crust that looks soft and slightly fluffy. On top of every cookie, there is a thick layer of dark brown jam filling in the center with a slightly sticky and shiny texture. The tops of the jam fillings are sprinkled with coarse sugar crystals that look sparkly and add a bit of texture. The cookies have a slightly uneven and rustic edge, giving them a homemade feel. The photo was taken close-up, showing the fine details of the sugar and jam, all set against the simple parchment background. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient plays a role in balancing flavor, texture, and that irresistible apple butter surprise. Here are some tips on choosing the best ingredients before you start:

Unsalted butter: Using unsalted butter gives you full control over the salt content, plus it should be at cool room temperature for easy creaming.
Cream cheese: Full-fat and cold cream cheese adds a tender, rich texture that I swear makes these cookies extra soft.
Granulated sugar and brown sugar: Together, they balance sweetness and moisture, giving these cookies their classic snickerdoodle taste.
Unsulphured molasses: A little molasses deepens flavor—it’s subtle but important. Don’t skip it!
Egg and egg yolk: I like that the extra yolk adds richness without changing the dough’s consistency.
Vanilla extract: Pure vanilla always makes a difference in baked goods.
All-purpose flour: Make sure to use the spoon-and-level method or a kitchen scale to avoid too dense cookies.
Baking powder and cream of tartar: The leaveners give that classic snickerdoodle lift and slight tang.
Fine sea salt: Just a pinch to balance sweetness.
Cane granulated sugar and ground cinnamon: For rolling the dough balls, creating that signature crackly cinnamon sugar crust.
Apple butter: I recommend Musselman’s brand for the perfect texture and flavor—it melts just right in the cookie center.
Turbinado sugar: Sprinkled on top after filling the apple butter for a delightful crunch and sparkle.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the best things about this Apple Butter Snickerdoodle Cookies Recipe is how adaptable it is—you can easily tweak it to suit your taste or dietary needs. I’ve played around with a few versions and loved the results each time.

Try Maple Apple Butter: I swapped the classic apple butter with maple-flavored apple butter once, and my family couldn’t get enough of the cozy fall vibes it added.
Make it Vegan: I haven’t tested a full vegan version myself, but you can try plant-based butter and cream cheese substitutes along with flax eggs—just watch the dough texture.
Boost the Spice: Sometimes I add a pinch of nutmeg or ginger to the cinnamon sugar for rolling to give a warmly spiced kick.
Nutty Twist: Chopped pecans or walnuts folded gently into the dough add an amazing crunch if you want something extra.

How to Make Apple Butter Snickerdoodle Cookies Recipe

Step 1: Cream the Buttery Base

Start by lining three baking sheets with parchment paper and preheating your oven to 350°F (180°C). In your mixer bowl, cream together the butter, cream cheese, granulated sugar, brown sugar, and molasses on low speed for about 3 minutes. You’re looking for a light, fluffy mixture—don’t rush this step, it really sets the cookie’s texture. Be sure to scrape down the bowl halfway through so everything blends evenly.

Step 2: Add the Eggs and Vanilla

Mix in the egg, egg yolk, and vanilla extract until just combined, then scrape those sides again. Your dough should be creamy and smooth. The eggs help with structure and richness, so don’t skip this part!

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, cream of tartar, and salt. Slowly add this to your wet mixture, mixing until it’s just combined. Overmixing here can make the cookies tough, so stop as soon as there are no streaks of flour.

Step 4: Roll, Fill, and Sugar Coat

In a small bowl, combine the cane sugar and cinnamon for rolling. Scoop out dough balls roughly 2 tablespoons in size, then roll each ball thoroughly in the cinnamon sugar mixture. Place on your parchment-lined baking sheet spaced at least 2 to 3 inches apart. Now here’s the fun part—using the back of a tablespoon, gently press an indentation into the center of each ball (don’t press all the way through). Fill that little well with half a tablespoon of apple butter, then sprinkle the top with turbinado sugar for a sweet crunch.

Step 5: Bake to Perfection

Bake for 8 to 12 minutes, or until the edges are just set and the cookies have developed a subtle golden hue. Let the tray cool completely on a wire rack—these cookies firm up as they cool and develop that perfectly chewy center with a crisp edge.

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Pro Tips for Making Apple Butter Snickerdoodle Cookies Recipe

Measure Flour Properly: I learned the hard way that scooping flour straight with a cup leads to heavy, dense cookies—fluff it first then spoon gently or better yet, weigh it.
Use Room Temperature Eggs and Butter: This helps the ingredients blend better resulting in smoother dough and more tender cookies.
Don’t Overfill the Centers: Too much apple butter can cause the cookies to leak and spread too much while baking.
Watch the Bake Time Closely: Everyone’s oven is different—take cookies out as soon as the edges set but centers still look slightly soft for that perfect chew.

How to Serve Apple Butter Snickerdoodle Cookies Recipe

The image shows several small round cookies with a golden-brown color and a soft, slightly crumbly texture. Each cookie has a thick, shiny layer of dark brown jam or fruit spread in the center, creating a filling that looks sticky but smooth. The cookies are placed on a silver wire rack, with one cookie broken in half and a woman's hand reaching in from the side to hold it. Two cinnamon sticks rest nearby, adding a rustic touch. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love adding a tiny sprinkle of extra turbinado sugar or a light dusting of cinnamon right before serving—it adds a subtle sparkle and enhances that warm, spicy aroma. If you’re feeling festive, a drizzle of melted white chocolate makes these cookies shine even more.

Side Dishes

These cookies pair beautifully with a hot cup of chai tea, coffee, or even apple cider for a full-on fall experience. For a casual brunch, serve alongside creamy whipped cream or mascarpone cheese—the creamy contrast is delightful!

Creative Ways to Present

For holiday gatherings, I like assembling these cookies on a rustic wooden board lined with parchment, surrounded by small bowls of extra apple butter and spiced nuts. You could also stack them in a pretty jar tied with twine for a charming homemade gift that looks as good as it tastes!

Make Ahead and Storage

Storing Leftovers

After baking, store your Apple Butter Snickerdoodle Cookies in an airtight container at room temperature. I usually eat mine within 2-3 days, by which time they remain soft and flavorful, but still have a nice chew.

Freezing

If you want to freeze the dough for baking later, I recommend doing it before rolling and filling. Shape your dough balls, press an indentation in the center, then freeze them solid on a tray. Once frozen, stack them with parchment paper in an airtight container for up to 3 months. When ready, roll in cinnamon sugar, fill with apple butter, and bake—just add a few extra minutes to the baking time.

Reheating

Reheat leftover cookies in a warm oven (about 300°F/150°C) for 5 minutes to revive that slightly crisp edge and melty center. Microwaving works too, but watch closely to avoid making them chewy or rubbery.

FAQs

Can I substitute the apple butter with regular applesauce?

While regular applesauce might seem like a natural substitute, it’s much thinner and contains more water, which can cause the cookies to spread and get soggy. Apple butter’s thicker consistency and richer flavor are key to making the centers hold up during baking, so I recommend using apple butter for the best results.
Why is cream cheese included in the dough?

The cream cheese adds tenderness and moisture to the cookie dough, resulting in a soft, cakey texture that contrasts beautifully with the crisp edges and cinnamon sugar coating.
How do I prevent the apple butter from leaking out during baking?

Make sure to press an indentation in the dough before adding apple butter and don’t overfill the center. Also, rolling the dough balls well in cinnamon sugar helps set a sturdy shell, which keeps the apple butter inside nicely while baking.
Can I make these cookies gluten-free?

Yes, with some effort! I suggest swapping the all-purpose flour for a gluten-free baking blend that measures cup-for-cup, plus adding a tad more baking powder to help with rise. Keep an eye on the dough consistency as gluten-free flours vary—adding a spoonful of extra cream cheese or a teaspoon of xanthan gum can improve texture.
How long do these cookies stay fresh?

When stored in an airtight container at room temperature, these cookies stay wonderfully fresh for about 2-3 days. After that, they can start to dry out, but reheating them briefly can revive their softness.

Final Thoughts

I hope you’ll give this Apple Butter Snickerdoodle Cookies Recipe a try as soon as possible—it’s become a family favorite that always sparks joy and a few surprise “oh wow” moments. I’ve learned that a little apple butter goes a long way in elevating simple snickerdoodles into something memorable, and these cookies always bring warmth and smiles to any occasion. So grab your mixing bowl, turn on your favorite playlist, and bake yourself some cozy cookies that taste like fall sunshine in every bite.