Apple Butter Snickerdoodles

Servings 36 cookies


  • 3/4 cup butter
  • 1 1/4 cup white sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup apple butter
  • 3 cups flour
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons cornstarch
  • 1 teaspoon salt
  • 1 Tablespoon cinnamon

For rolling the cookies:

  • 1/2 cup white sugar
  • 3-4 Tablespoons cinnamon to taste


  • In a large bowl, beat together the butter and white sugar for 2 minutes until light and fluffy.
  • Add the eggs and vanilla and beat until combined. Add the apple butter and combine thoroughly.
  • In a medium-sized bowl, whisk together the flour, baking powder, cornstarch, salt and cinnamon.
  • Add half of the flour mixture to the butter mixture, mix well, then add the remaining half of the dry ingredients and beat until combined.
  • Refrigerate the dough for 4 hours or overnight.
  • Preheat oven to 350F
  • Line a cookie sheet with parchment paper and set aside.
  • In a small bowl, combine the white sugar and cinnamon for rolling.
  • Use a small cookie scoop to portion out the cookie dough. Roll each scoop into a ball and then roll the cookie dough through the cinnamon-sugar.
  • Place each cookie at least 2" apart on the prepared cookie sheet.
  • Bake cookies for 8-12 minutes until just lightly golden brown.
  • Allow cookies to cool on the cookie sheet for a minute before moving to a cooling rack.