Apple Snickerdoodles

Want to make the most unique snickerdoodles around? These Apple Butter Snickerdoodles are bursting with warming fall spices and taste incredible! Learn how to make this chewy snickerdoodle recipe — they’re perfect for sharing this time of year! Makes 20 cookies.

I made and developed this recipe as a part of a charitable collaboration with FinaMill to support Cookies 4 Kids’ Cancer, a 501©3 organization that helps raise awareness and funds for new, improved and less toxic treatments for pediatric cancer.

A plate of stacked apple doodle cookies on a pink surface next to warming spices and a glass of milk

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Appledoodles 

OK, friend. I am going to do my best not to be completely obnoxious about this, but when I tell you that these are the best and most unique snickerdoodle cookies, you’ve GOT to believe me.

I shared ‘em with several friends during the development process and was told that I needed to sell them… and one foodie friend told me that they were the best snickerdoodles he’d ever eaten. Another friend gave theses cookies an 11 out of 10 on the awesomeness scale.

So.

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    They come with accolades from my people. 

    These Appledoodles  AKA Apple Butter Snickerdoodles or just straight-up Apple Snickerdoodles  are the cookie for fall.

    I am so happy to have been able to make this recipe to support one of my favorite charities, Cookies 4 Kids’ Cancer, during Childhood Cancer Awareness Month. C4KC and I go back for years, and we always support them during The Sweetest Season, so I was thrilled when they reached out and connected me with FinaMill for this charitable collaboration.

    Why I love this recipe:

    When I set out to develop these Apple Snickerdoodle Cookies, I had a few things I knew I wanted it to incorporate. Specifically, I wanted to elevate my classic Snickerdoodles by adding a fresh apple pie spice blend, as well as apple butter.

    It took a few tries to knock it out of the park, but let me just say: this recipe is spectacular, and I am so excited to be sharing it with the world today.

    The cookies are bursting with flavor. The apple pie spice blend combined with the apple butter just really shine and give so much yumminess to an already delicious template. They have an interesting depth of flavor because of this, too, and instead of being a one-note blend of spices, there are a lot of flavors that shine together.

    The texture of these cookies is also super satisfying. You might think that they would be super crispy, but they are not. The insides are soft and chewy while the exterior has a nice crispiness.

    They strike the perfect balance, and honestly, they taste like autumn. And that makes me so incredibly happy because it still feels like the surface of the sun in Texas, and I need a seasonal break… even if that means I just bake things that taste like a crisp autumn day should feel.

    Here are some more things to adore about these cookies:

    • Making the apple pie spice blend with freshly ground spices adds SO MUCH fragrance and flavor to the ‘doodles! It strikes a beautiful balance between the sweetness of the cinnamon, the sharp zinginess of the ginger, the fragrance of both nutmeg and allspice, the pepperiness of cardamon and the licorice of star anise. 
    • Apple butter (the store-bought kind or the homemade kind) adds more of those warming spices to the mix and apple flavor to the cookie dough, too.
    • The final cookie is beautifully chewy and crispy on the exterior. My kids told me that I should’ve baked them for longer, but I felt like they were utterly perfect as they are in these here images. You can choose your own adventure on this, though, and tell me what you think in the comments!

    More cookie recipes to try with fall flavors: Oatmeal Cinnamon Cookies with Maple Cream Cheese Glaze | Quebec Maple Pecan Drop Cookies | Caramel Corn Cookies | Pumpkin Drop Cookies with Cream Cheese Frosting

    Ingredients to make apple snickerdoodles in bowls surrounded by spices and apples on a pink surface

    What you need to make this recipe:

    The Speckled Palate participates in affiliate programs. As an Amazon Associate, I earn a commission from qualifying purchases. Please refer to my disclosure page for more information about these affiliate programs.

    Let’s talk ingredients!

    In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.

    Here’s what you’ll need to grab at the grocery store:

    • Spices — in order to make the freshest spice blend, I recommend grinding your own spices. This apple pie spice mixture combines cinnamon with ginger, nutmeg, allspice, green cardamom and a tiny bit of licorice-y star anise.
    • All-purpose flour— also known as AP flour, this is the base of our dry ingredients. I have not tried making this recipe with a different type of flour or a gluten-free flour blend and do not recommend that at this time.
    • Cream of tartar — this is a must-have ingredient for snickerdoodles!
    • Baking soda — this is our levener. Make sure yours is fresh!
    • Kosher salt — medium grain kosher salt is what I use in all my recipes. You may use a similarly sized sea salt. This helps balance out the sweetness of the recipe, so please do not skip it.
    • Unsalted butter — unsalted butter is the best butter for cookies because you can control the salt level of your cookies.
    • Sugars — we use a combination of granulated sugar (AKA white sugar) and brown sugar in this recipe, which is a departure from a classic snickerdoodle. The brown sugar was added to this recipe to give the cookies some more chewiness, as well as help them spread. There is no replacement for these, and if you choose to use one or the other, the texture and mouthfeel of your cookies will be different than what is shown here. You also need a little of the granulated sugar to make the sugar-spice mixture to roll the cookie dough in before baking.
    • Apple butter — this is one of our shining star ingredients for these cookies, and it adds both moisture and flavor. Most commercially made apple butters are lightly sweetened, so look for one sweetened with sugar (not corn syrup) and that has been spiced with an apple pie spice blend so that it can pass along these flavors to the cookie dough itself.
    • Vanilla extract — always use the best vanilla you can afford! It’s expensive these days, but it really does level up your baking.
    • Egg — set it out with the butter to come to room temperature about 30-45 minutes before making the batter. You’ll need a singular large egg.
    • Apple pie spice — this is that magical blend from above. If you have a store-bought blend of apple pie spices, that could also work in a pinch. Please note that this combined with a little sugar is going to take place of the classic cinnamon-sugar mixture used for rolling the cookie dough in, and it adds a TON of flavor. 

    Please note that we are not including caramel or chopped apples in this snickerdoodle recipe, so if you’re craving one that involves either of those, you need to find it elsewhere.

    Brown sugar, granulated sugar and a stick of butter in a bowl before creaming together

    How to make Apple Butter Snickerdoodles

    Combine the dry ingredients. Measure the flour, cream of tartar, baking soda and kosher salt into a medium bowl, and whisk before setting aside.

    Creamed butter and sugars in a bowl on a pink surface
    The creamed butter and sugars

    Cream the butter and sugars. Measure the softened butter, ½ cup granulated sugar and the brown sugar into another bowl.

    Cream with a hand mixer (or a stand mixer) until light and fluffy, about 2-3 minutes.

    Apple butter, egg and vanilla extract on top of creamed butter and sugar in a bowl on a pink surface
    Add the apple butter, egg and vanilla

    Add the apple butter, egg and vanilla extract to the other wet ingredients.

    Mix until combined, about 2 minutes.


    Add the flour mixture on top of the wet ingredients. Mix until just combined. 

    The mixture will be very wet. This is how they are supposed to be.

    Apple Butter Snickerdoodle cookie dough in a bowl

    Chill. Cover the bowl with plastic wrap, and refrigerate the snickerdoodle cookie dough for at least two hours. These can also chill overnight.

    The spice mixture for apple butter snickerdoodles in a bowl next to whole spices on a pink surface

    Make the apple pie spice blend. Use a spice mill to grind the spices. Use a measuring spoon to measure the ingredients into a jar.

    Once the chill is over… Preheat the oven. Line two large sheet pans with parchment paper. Personally, I like to use parchment paper, but you can use nonstick baking mats if you prefer. Set aside.

    Make the sugar-spice mixture. Combine the remaining granulated sugar and the apple pie spice in a small bowl. Stir to combine.

    A cookie scoop holds a portion of cookie dough above a bowl and a lined sheet pan

    Scoop the cookies. Use a 1.5-tablespoon cookie scoop, then roll the dough balls between your palms to make them round and place them in the bowl with the sugar-spice mixture.

    A cookie dough round in a bowl of sugar and spices sits on a sheet pan between other cookie dough balls

    Roll the cookie dough in the sugar-spice mixture until coated. Transfer to the prepared sheet pan. You can sprinkle the top of the cookies with a little extra sugar-spice mixture.

    Repeat with the remaining dough until all the cookies have been scooped and rolled.

    Pro tip!

    Give them about 2-3 inches of space between each because these cookies spread A LOT when they bake.

    Cookie dough balls rolled in sugar and spices before baking on a lined sheet pan

    Bake for 10-12 minutes, or until golden brown and delicious. (If you’re making 1-tablespoon cookies, they’ll bake for closer to 8-9 minutes, so keep an eye on them.)

    Transfer to a wire rack, and cool, then enjoy.

    How to store

    Store these cookies in a food-safe, airtight container on the countertop for 3-4 days. 

    Do not store them with other cookies because the spices used in these will creep into others.

    You can freeze cookie dough balls that have not been rolled in the sugar-spice mixture. Transfer to a resealable freezer bag once frozen solid. When ready to bake, let them sit out for 30 minutes. Roll in the sugar-spice mix, then place on the prepared baking sheets.

    Baked Apple Butter Snickerdoodles on a parchment-lined sheet pan

    Erin’s Easy Entertaining Tips

    These cookies are PERFECT for any fall gathering or celebration, be they a birthday party, tailgate at home or anything else. 

    They really capture those fall flavors we all know and love, and to me, sharing a recipe like this is simply the best. Also, I can see these being a huge hit because they are such a fun fall twist on a classic cookie recipe.

    Here are some ways I’d make it easier on myself if I were planning to entertain with this cookie recipe:

    • Make the cookie dough the day before. Let it chill in the fridge before rolling in the sugar-spice mixture and baking the day of.
    • Lots of guests? Make a double batch. If you’re using a kitchen scale, you can safely double this recipe without the fear of it going haywire. If you’re using traditional cups and measuring spoons, please make it twice so that the cookies turn out. 
    • Create a dessert table! Who wouldn’t love a spread of their favorite desserts? Take inspiration from my ‘how to make a cookie tray’ post and use it to create a whole table. Ask guests to bring a dessert, too!
    A stack of Apple Butter Snickerdoodles on a grey plate in front of an apple and spices on a pink surface

    Frequently Asked Questions

    My cookies turned out fluffy. What happened?

    Did you follow the recipe correctly? And if so, did you use a kitchen scale or measuring cups? A kitchen scale is more accurate than measuring cups and will yield a result that is more accurate. 

    Close up of stacked Apple Butter Snickerdoodles on a white plate

    Quick tips and tricks to making the best Apple Butter Snickerdoodles

    • Let ‘em chill. This dough is really soft, so letting it chill for at least two hours (or overnight) is really important so that you don’t have a sticky mess on your hands…
    • Grind your own spices. I’ve made this recipe several times, and I’ve switched it up to see about the flavors… and the freshly ground spices add SO much more flavor than the storebought spices or the spice blends that are pre-made. I know it’s a pain in the tush to have to do this, but trust me when I say that it makes an immense impact on the flavor.
    • Share ‘em with someone you love. This recipe was created to share joy and raise awareness during Pediatric Cancer Awareness Month. Bake these cookies and give your people a squeeze. 

    More fall desserts to try:

    Here’s how you make this recipe…

    Close up of stacked Apple Butter Snickerdoodles on a white plate

    Apple Butter Snickerdoodle Cookies

    Erin Parker, The Speckled Palate
    Want to make the most unique snickerdoodles around? These Apple Butter Snickerdoodles are bursting with warming fall spices and taste incredible! Learn how to make this chewy snickerdoodle recipe — they’re perfect for sharing this time of year! 
    No ratings yet
    Servings 20 (1.5T) cookies
    Calories 144 kcal
    Prep Time 10 minutes
    Cook Time 12 minutes
    Chilling Time 2 hours
    Total Time 2 hours 22 minutes

    Ingredients
      

    Apple Pie Spice Mix (Makes about 4 teaspoons)

    • 2 teaspoons ground cinnamon
    • 1 teaspoon ground ginger
    • ½ teaspoon ground nutmeg
    • ¼ teaspoon ground allspice
    • ¼ teaspoon ground cardamom
    • 1/8 teaspoon ground star anise

    Apple Butter Snickerdoodles

    • 1 ¾ cups all-purpose flour 210g
    • 1 teaspoon cream of tartar 6g
    • ½ teaspoon baking soda 4g
    • ¼ teaspoon kosher salt 1g
    • ½ cup unsalted butter softened (113g)
    • ½ cup granulated sugar 100g
    • ½ cup brown sugar packed (120g)
    • cup apple butter 95g
    • 1 teaspoon vanilla extract 5g
    • 1 egg at room temperature
    • 2 teaspoons apple pie spice recipe above
    • 4 tablespoons granulated sugar 50g

    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    Instructions
     

    • Make the apple pie spice. Grind the spices, and mix in a small bowl. Set aside. This recipe makes about 4 teaspoons, which is more than the cookie recipe calls for, so you'll have extra for other baked goods!

    Make and Chill the Cookie Dough

    • Stir together the flour, cream of tartar, baking soda and kosher salt in a medium bowl. These are your dry ingredients. Set aside.
    • Cream together the softened butter, ½ cup granulated sugar and the brown sugar with a hand mixer (or a stand mixer) in another large bowl until light and fluffy, about 2-3 minutes.
    • Add the apple butter, egg and vanilla extract. Blend until combined, about 2 minutes.
    • Sprinkle the dry ingredients into the wet ingredients, mixing until just combined.
    • Cover the bowl with plastic wrap, and refrigerate for at least two hours. (This cookie dough will also chill wonderfully overnight in the fridge if you are able to make it early.)

    Bake the Cookies

    • Preheat the oven to 400°F. Line two large sheet pans with parchment paper or a nonstick baking mat. Set aside.
    • Combine the remaining granulated sugar and the apple pie spice in a small bowl. Stir to combine.
    • Scoop the cookie dough using a 1.5-tablespoon cookie scoop. Roll between your palms gently to round it out, then place into the sugar-apple pie spice mixture.
    • Gently roll the cookie dough in the sugar-spice mixture until coated, then transfer to the prepared baking sheet. Give them about 2-3 inches of space between each because these cookies spread when they bake.
    • Bake in the preheated oven for 10-12 minutes, or until golden brown and delicious. (If you’re making 1-tablespoon cookies, they’ll bake for closer to 8-9 minutes, to keep an eye on them.)
    • Transfer to a wire rack, and let cool, then enjoy.

    Notes

    The recipe can be doubled for more cookies. You can also make 1T cookies, though this will change the bake time.
    Store at room temperature for 3-4 days in an airtight cookie container. Do not store with other cookies because the strong spice mixture will creep into the other baked goods.
    How to freeze the cookie dough: Freeze in rounds on a wax-paper lined cookie sheet. Transfer to a freezer bag once frozen solid. Roll the dough in the cinnamon-sugar mixture when ready to bake, and bake frozen for 11-12 minutes, or a little longer.

    Nutrition

    Serving: 1cookieCalories: 144kcalCarbohydrates: 24gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 20mgSodium: 63mgPotassium: 58mgFiber: 1gSugar: 14gVitamin A: 156IUVitamin C: 0.1mgCalcium: 14mgIron: 1mg
    Keyword baking recipe, cookie recipe, cookies, dessert, drop cookie recipe, easy cookie recipe, easy cookies, easy dessert recipe, easy desserts, fall dessert, fall recipe, homemade cookie recipe
    Course Desserts & Sweet Treats
    Cuisine American
    Tried this recipe?Let us know how it was!
    A woman with dark curly hair wearing a black tank top in front of a white wall

    About the Author:

    Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her

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