Soft And Chewy Apple Butter Snickerdoodles Recipe

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A Delicious Twist on a Classic

Get ready to impress your friends and family with these irresistible Apple Butter Snickerdoodle cookies! This recipe puts a fall-inspired twist on the beloved classic with the rich apple butter flavor and cinnamon sugar. These cookies are soft, chewy, and bursting with autumn warmth. Not only are they easy to make, but you can also store or freeze them for later!

Using homemade apple butter can enhance the cookies’ texture and flavor. Imagine the aroma of cinnamon, apples, and freshly baked cookies wafting through your kitchen—nothing quite like it.

Plus, these apple butter snickerdoodles come with a couple of secret health benefits. Cinnamon reduces inflammation and improves heart health, while apples are a great source of fiber and antioxidants. So, not only do these cookies taste amazing, but they also offer some surprising perks. Let’s get baking!

Soft, Chewy Snickerdoodles with the Sweet and Tangy Flavor of Apple Butter

I’ve always loved the classic Snickerdoodle cookie, but after experimenting with a little apple butter, I found it gives the cookie an extra layer of flavor and moisture that makes it absolutely perfect for autumn.

These Apple Butter Snickerdoodles are now a staple in my house, especially since my daughters love getting their hands dirty and helping me roll the dough balls in cinnamon sugar.

It’s become a fun little family tradition, and I love watching them light up when the cookies come out of the oven. Plus, they’re the perfect after-school snack—soft, chewy, and sweet enough without overpowering.

Whether you bake cookies like a pro or want an easy, foolproof recipe that will impress everyone, these Apple Butter Snickerdoodles are a must-try. And the best part? You can make extra dough and freeze it for later, so you’re always just minutes away from fresh, homemade cookies.

What Is Apple Butter?

Apple butter is a highly concentrated form of applesauce. It is slow-cooked for hours until the apple’s sugars caramelize, giving it a rich, deep brown color and a thick, velvety texture.

Despite its name, apple butter doesn’t actually contain any butter, but it’s sure to curb all apple cravings!

The term “butter” refers to its smooth, spreadable consistency. Both homemade and store-bought apple butter can be used in recipes, with store-bought being a convenient option.

Apple butter is sweet, slightly tangy, and packed with fall spices like cinnamon, cloves, and nutmeg, making it a versatile ingredient in both sweet and savory dishes.

This delicious spread is often used on toast, mixed into oatmeal, or as a sweetener in baked goods (like these Apple Butter Snickerdoodle cookies!). It’s also fantastic for adding moisture and depth to cakes, muffins, and sauces.

For a homemade version that tastes even better than store-bought, try my Traditional Apple Butter Recipe.

How Does Apple Butter Play A Part?

1. Adds Depth of Flavor:

Apple butter has a rich, concentrated apple flavor with a touch of sweetness and spice. It adds a subtle, fruity note that enhances the classic cinnamon-sugar combination in snickerdoodles. This gives the cookies a unique fall-inspired twist, making them taste warmer and more complex than traditional versions.

2. Boosts Moisture:

Apple butter is packed with moisture, which helps keep the cookies soft and chewy. Its natural fruit sugars hold onto moisture, ensuring the cookies stay tender even after a few days of storage. This extra moisture also means these cookies don’t dry out as quickly as typical Snickerdoodles. Incorporating an egg yolk can further enhance the richness and texture of the cookies.

3. Acts as a Sweetener:

While the apple butter doesn’t replace all the sugar in the recipe, it does contribute some natural sweetness. This allows you to use slightly less granulated sugar without compromising the flavor, making the cookies feel less sugary while still tasting sweet and satisfying.

4. Adds a Slightly Tangy Flavor:

Apple butter often has a slight tang from the apples and spices, which balances out the sweetness of the cookies. This contrast makes the flavors more interesting and prevents them from being too one-dimensional.

5. Enhances Color:

The apple butter gives the cookies a deeper, more golden color than traditional snickerdoodles, making them look as cozy and autumnal as they taste.

Apple butter enhances the overall taste and texture of the cookies, transforming them from a simple cinnamon-sugar cookie into something with a deeper, richer flavor and a more satisfying bite.

Essential Ingredients

• Unsalted butter, softened to room temperature: This gives the cookies a rich buttery flavor and soft texture.

• Granulated sugar: Used both in the dough and for the cinnamon-sugar coating, it adds sweetness and a delightful crunch.

• Eggs: These help bind the ingredients together and add moisture.

• Vanilla extract: Enhances the overall flavor of the cookies.

• All-purpose flour: The base of the dough, providing structure.

• Baking soda: Helps the cookies rise and become fluffy.

• Cream of tartar: Adds a slight tang and helps with the texture.

• Salt: Balances the sweetness and enhances the flavors.

• Apple butter (store-bought or homemade): The star ingredient, adding moisture and a rich, apple flavor.

• Cinnamon sugar (a mixture of granulated sugar and cinnamon): For rolling the dough balls, giving the cookies their signature snickerdoodle coating.

Tips for Success

• Use high-quality apple butter for the best flavor. Whether you choose store-bought or homemade, the quality of the apple butter will significantly impact the taste of your cookies.

• Chill the dough for at least 30 minutes to help the cookies retain their shape and enhance the flavor.

• Coat the cookies in a granulated sugar and cinnamon mixture for an extra layer of flavor and texture. This step is essential for achieving that classic Snickerdoodle taste.

• Don’t overbake the cookies – they should be lightly golden brown and still slightly soft in the center. Overbaking can make them dry and hard.

• Adjust baking time for desired texture: If you want a crisper cookie, bake for 12-14 minutes. If you prefer a chewier cookie, bake for 8-10 minutes.

Following these tips ensures that your apple butter snickerdoodle cookies turn out perfectly every time, with a delightful balance of flavors and textures.

How To Store These Apple Butter Cookies:

Apple butter snickerdoodles are best enjoyed fresh, but they store beautifully! To keep them soft and chewy, place them in an airtight container at room temperature, and they’ll stay delicious for up to 4-5 days.

I’ve also found that adding a slice of bread to the container helps maintain their softness, as the cookies absorb just enough moisture from the bread to stay tender.

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How to Freeze Cookie Dough:

I’m a big fan of having cookie dough ready to go whenever the mood strikes. Luckily, this dough freezes like a dream!

After rolling the dough balls in the cinnamon-sugar mixture, arrange them on a parchment-lined baking sheet and pop them in the freezer for 1-2 hours. Once they’re firm, transfer the cookie dough balls to a freezer-safe bag or container.

When ready to bake, you can place the frozen dough balls directly onto the baking sheet—no need to thaw!

Just add an extra minute or two to the baking time, and you’ll have freshly baked cookies anytime you want. The dough will stay good in the freezer for up to 3 months.

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What Makes This Recipe Special?

This isn’t just your average Snickerdoodle recipe. Adding apple butter gives the apple butter snickerdoodles an extra flavor dimension that you don’t typically find in standard recipes.

The apple butter adds a subtle sweetness and keeps the cookies moist for days. The combination of apples and cinnamon also feels like fall in every bite.

Cinnamon has been proven to offer health benefits like reducing inflammation and supporting heart health, while apples naturally boost fiber and antioxidants.

Tools And Equipment

Try to make sure you’re fully prepared before diving into the Apple Butter Snickerdoodle cookie recipe; here’s a list of all the essential tools and equipment you’ll need:

1. Mixing Bowls: A large bowl for mixing the cookie dough and a smaller bowl for the cinnamon-sugar coating.

2. Measuring Cups and Spoons: To accurately measure your flour, sugar, apple butter, and spices.

3. Electric Mixer (Hand or Stand Mixer): This is used to cream the butter and sugar together until light and fluffy.

4. Spatula: For scraping down the sides of the bowl and folding ingredients together.

5. Whisk: To mix the dry ingredients like flour, baking soda, and spices.

6. Cookie Scoop or Tablespoon: For evenly portioning out the cookie dough into consistent sizes.

7. Baking Sheets: You’ll need two baking sheets lined with parchment paper for the cookies.

8. Parchment Paper or Silicone Baking Mat: This lines the baking sheets and prevents the cookies from sticking.

9. Cooling Rack: To allow the cookies to cool completely after baking.

10. Airtight Container: This is used to store the cookies after they’ve cooled to keep them fresh.

Optional but helpful tools:

• Freezer-Safe Container: If you plan to freeze extra cookie dough, this will help keep it fresh for later use.

• Jar of Apple Butter: If you’re using homemade apple butter, have it ready! If you want to make your own, check out my Traditional Apple Butter Recipe.

Recipe: Apple Butter Snickerdoodles

Chilling the Dough

Chill the dough in the refrigerator for at least 30 minutes or up to 2 hours. This step is crucial as it helps the dough to firm up, making it easier to scoop into balls.

Chilling also allows the flavors to meld together and helps the cookies retain their shape during baking.

Scooping and Baking

Preheat your oven to 375°F (190°C). Line a prepared baking sheet with parchment paper. Scoop the dough into balls, about 1 1/2 tablespoons each.

Roll each ball in the cinnamon sugar to coat them thoroughly. Place the balls onto the prepared baking sheet, leaving about 2 inches of space between each cookie to allow for spreading.

Bake the cookies for 10-12 minutes or until they are set and lightly golden brown. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This cooling time helps the cookies firm up and develop their final texture.

Final Thoughts

Whether you’re baking these cookies for a special occasion or just filling your home with the cozy scents of fall, this recipe will surely impress.

My family and I can’t get enough of them, and I’m sure yours will feel the same.

These apple butter snickerdoodles are a perfect blend of fun, flavor, and warmth, and I can’t wait for you to try them.

FAQ And Additional Information:

What Can I Substitute In This Apple Butter Cookie Recipe?

You can make plenty of substitutions in this Apple Butter Snickerdoodle recipe, whether for dietary reasons or just based on what ingredients you have on hand. Here are some options:

1. Butter Substitutes:

• Coconut Oil: You can replace butter with equal coconut oil. It will give the cookies a slight coconut flavor and still maintain the soft texture.

• Vegan Butter: Use a plant-based butter if you want to make the recipe vegan or dairy-free. Make sure it’s a butter substitute designed for baking to achieve the best results.

2. Apple Butter Substitutes:

• Pumpkin Purée: Swap the apple butter for canned pumpkin purée for a more pumpkin-spiced flavor. This will add a similar moisture content to the dough.

• Applesauce: While less rich than apple butter, unsweetened applesauce can work. Use ½ cup applesauce instead of the apple butter, but note that the flavor might be milder.

3. Sugar Substitutes:

• Coconut Sugar: Replace granulated sugar with coconut sugar for a less processed and slightly caramelized flavor. This works well both in the cookie dough and the cinnamon-sugar coating.

• Maple Syrup: If you prefer using a liquid sweetener, you can replace some of the sugar with maple syrup. For every 1 cup of sugar, use ¾ cup of maple syrup and reduce the other liquids slightly to balance moisture.

4. Egg Substitutes:

• Flaxseed Meal: To make this recipe vegan, replace the egg with a flax egg. Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water and let it sit for a few minutes until it thickens.

• Unsweetened Applesauce: Another egg substitute is ¼ cup of unsweetened applesauce for one egg. This keeps the apple butter snickerdoodles moist and tender without changing the flavor too much.

5. Flour Substitutes:

• Gluten-Free All-Purpose Flour: Use a 1:1 gluten-free all-purpose flour blend to make the recipe gluten-free. Be sure the blend contains xanthan gum for the best texture.

• Whole Wheat Flour: You can swap up to half of the all-purpose flour with whole wheat flour for a heartier cookie with a slightly nuttier flavor.

6. Cream of Tartar Substitutes:

• Baking Powder: If you don’t have cream of tartar, you can substitute both the baking soda and cream of tartar with 2 teaspoons of baking powder. This will change the texture slightly, but the cookies will still be delicious.

7. Baking Soda Substitutes:

• Whipped Egg Whites: Whisk egg whites into stiff peaks and fold them gently into the batter. This method works by adding air to the batter for leavening, though it’s not as effective in recipes requiring strong chemical leavening.

These substitutions can help you tweak the apple butter snickerdoodles to suit your dietary needs or what you have in your pantry without losing the soft, chewy, cinnamon-y magic of these cookies!