Apple butter cookies are the best treat to bake this fall season. They are soft and chewy with a cinnamon sugar coating and an apple butter-filled center that is perfect for apple lovers!
Apple butter meets snickerdoodle cookies in this fall twist on a classic!
Loaded with flavorful apple butter, rolled in cinnamon sugar, and baked to soft and chewy perfection. These apple butter cookies are destined to be your new fall favorite.
They stay soft for days and have lots of apple flavor from the cookie dough and the filled center. It's my new favorite way to enjoy apple flavor and a classic cookie in one. I know this is going to be one of your new favorite cookie recipes!!
For more fall recipes, try Apple Crumb Cake, Apple Cider Donut Cake, Pumpkin Snickerdoodles, and Apple Cinnamon Scones.
Jump to:
why these apple butter cookies are the best
- Chewy cookies: These cookies have a classic chewy texture, gooey-filled center, and slightly crispy edges.
- Perfect for the fall season: Apple cookies are a holiday classic that everyone loves! This is my favorite recipe to share with friends or family for any occasion.
- Apple lovers: The batch of cookie dough has apple butter mixed into it and each dough ball is filled with more before baking for maximum apple flavor.
ingredient notes
Find the full ingredient measurements and instructions in the recipe card below!
- Apple butter: You can use homemade or store-bought apple butter. If you use store-bought, Musselman's is what I used for this recipe and what I recommend for the best apple flavor!
- Butter: This recipe calls for unsalted butter but can be substituted with salted if you have it on hand. I recommend leaving out the added salt if you use salted butter.
- Dark brown sugar: These cookies are best with dark brown sugar but you can use light brown sugar if that's all you have.
- Turbinado sugar: Also known as raw sugar, this is the best for giving each bite a crunchy texture and a hint of molasses flavor. If you don't have any on hand, coarse cane sugar or granulated sugar works as well!
- Cream of tartar: For the classic snickerdoodle flavor, cream of tartar is used. You can also substitute it with lemon juice or white vinegar if you don't have any on hand.
recipe instructions
Here's how to make these apple butter snickerdoodles! You will need a stand mixer or electric hand mixer to make the cookie dough. You will also need a regular-sized (roughly two tablespoons) cookie scoop. Before you start, line two large cookie sheets with parchment paper and set them aside.
STEP ONE: Cream the butter and sugar. In a large bowl or stand mixing bowl, mix together the apple butter, unsalted butter, dark brown sugar, and granulated sugar until combined.
STEP TWO: Mix in the wet ingredients. Mix in the egg, egg yolk, and vanilla extract until combined.
STEP THREE: Fold in the dry ingredients. Use a rubber spatula to fold in the all-purpose flour, baking soda, salt, and cream of tartar until just combined. Do not overmix the dough!
STEP FOUR: Scoop the cookie dough. Use a two-tablespoon-sized cookie scoop to scoop the dough onto the prepared baking sheets. You will have about two dozen cookies. Roll each dough ball in a separate bowl with the turbinado cinnamon sugar mixture and place them back on the pan.
STEP FIVE: Fill the center of the cookies. Fill in the center of the cookies. Use a round tablespoon to indent the middle of each cookie. Fill the center of your dough ball with a heaping teaspoon of apple butter. Then chill the tray in the freezer for 30 minutes until they feel firm. When you are ready to bake, preheat the oven to 350 F/180 C. Space them 2-3 inches apart and bake for 12-13 minutes, or until the edges are golden brown.
Let the tray cool on a wire cooling rack then enjoy!
expert baking tips
- Use a kitchen scale. Baking with a scale is much more accurate than cup measurements and is highly recommended!
- Use high-quality apple butter. I tested this recipe with homemade and store-bought Musselman's and these definitely have the best flavor.
- Baking times may vary. Every oven is different and your cookies may bake quicker or slower than the baking time. Keep an eye on them while they're baking so they don't overbake!
storage & freezing
- Room temperature: Once baked, store them in an airtight container or on the baking sheet wrapped in plastic wrap at room temperature for 2-3 days.
- Freezer: If you want to freeze the cookie dough, do not fill or roll them. Instead, indent the center of the ball then freeze them until solid. Once solid, store them in an airtight container with parchment in between layers if stacking for up to 3 months. When you are ready to bake them, roll them in the turbinado sugar, fill them with the apple butter, then bake right away!
faq's
You can find it in the jams/jelly aisle in any grocery store. If your store doesn't have any, I bought a jar of Musselman's on Amazon!
Definitely! I use turbinado sugar because it gives the cookies a delicious molasses flavor.
Absolutely!
I have not tested this recipe with gluten-free flour but would love to hear how they turn out!
I made this recipe with a large 3 tablespoon scoop and they were very large cookies. They will need a few minutes longer bake time!
more fall recipes to try
If you tried this or any other recipe on my website, please let me know how it went in the comments below, I love hearing from you! Also, please leave a star rating while you're there! You can also tag me on Instagram or Facebook so I can check it out!
Recipe 📖
Apple Butter Snickerdoodle Cookies
Equipment
- regular sized cookie scoop (roughly 2 tablespoons)
Ingredients
- 7 tablespoon unsalted butter room temperature
- ⅓ cup apple butter room temperature
- ½ cup granulated sugar
- ½ cup dark brown sugar packed
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 teaspoon vanilla extract
- 1 ¾ cup all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon cream of tartar
- ¼ teaspoon salt
- ½ cup turbinado sugar
- ½ teaspoon cinnamon
- apple butter for filling
Instructions
- In a large bowl of a stand mixer or with a hand mixer, cream together the butter, apple butter, sugar, and brown sugar until combined.7 tablespoon unsalted butter, ⅓ cup apple butter, ½ cup granulated sugar, ½ cup dark brown sugar
- Mix in the egg, egg yolk, and vanilla.1 large egg, 1 large egg yolk, 1 teaspoon vanilla extract
- Fold in the flour, cream of tartar, baking powder, and salt until just combined.1 ¾ cup all-purpose flour, 2 teaspoon baking powder, ½ teaspoon cream of tartar, ¼ teaspoon salt
- Scoop a 2 tablespoon-sized ball into the bowl of turbinado sugar and cinnamon, rolling it around until it’s completely covered. If the dough is too soft for you to work with, stick the bowl in the fridge for 5-10 minutes and allow it to firm up a bit before rolling.½ teaspoon cinnamon, ½ cup turbinado sugar
- Once rolled in the sugar, use the back of a round tablespoon to indent the center.
- Fill the center with a heaping teaspoon of apple butter, then place it on the parchment lined baking tray.apple butter
- Chill the tray in the freezer for 30 minutes or until they feel completely frozen solid.
- Then preheat the oven to 350 F/180 C.
- Bake the cookies spaced 2-3 inches apart for 12-13 minutes or until the edges are golden brown.
- Let the tray cool completely on a wire cooling rack then enjoy!
Notes
- Use a kitchen scale. Baking with a scale is much more accurate than cup measurements and is highly recommended!
- Use high-quality apple butter. I tested this recipe with homemade and store-bought Musselman's and these definitely have the best flavor.
- Baking times may vary. Every oven is different and your cookies may bake quicker or slower than the baking time. Keep an eye on them while they're baking so they don't overbake!
- Room temperature: Once baked, store them in an airtight container or on the baking sheet wrapped in plastic wrap at room temperature for 2-3 days.
- Freezer: If you want to freeze the cookie dough, do not fill or roll them. Instead, indent the center of the ball then freeze them until solid. Once solid, store them in an airtight container with parchment in between layers if stacking for up to 3 months. When you are ready to bake them, roll them in the turbinado sugar, fill them with the apple butter, then bake right away!
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Lauren says
They turned out delicious - everyone was asking for the recipe. Will definitely be making again!
Erin says
Came out perfectly!!! The hardest part was being patient and letting them freeze. Everyone agreed, best cookies I’ve made yet and I just made the pumpkin snickerdoodles last week!
Gerard marcos says
Love apple butter! Great idea for a cookie.
Cambrea Gordon says
Thanks Gerard! I hope you try them out!
Nancy says
Great way to Enjoy apples. This recipe was an instant hit at home!!
Gina says
The second I saw this recipe I knew I had to make it! Wow! They were so good. I will be making these time and time again!
Cambrea Gordon says
Thrilled to hear that, thanks Gina!
Jess says
Yesssss! Best fall dessert!
Carrie says
I have extra apple butter and love to use it up in these cookies. I made them gluten-free, so good!!!
Kerri says
This recipe screams "Fall"! I love apple butter so I'm so excited to try these cookies!
Cambrea Gordon says
Yay! Happy to hear that Kerri!
Sharon says
YUM! These cookies were so good, I shared some with coworkers and we all agreed they are our new favorite fall cookies. Can't wait to make more and share this recipe with more people!