These Apple Butter Molasses Snickerdoodles are soft, chewy cookies with crackly cinnamon-sugar tops and the perfect balance of sweetness and spice. The apple butter makes them extra moist and tender, while the molasses gives a rich depth that feels like fall wrapped in a cookie.
I especially love making these on chilly afternoons when the windows are cracked open just enough for a cool breeze. There's something about the warm smell of apple butter and molasses baking that makes my house feel like home. These cookies are a hit at gatherings, but honestly, I love keeping a little stash tucked away for myself with a hot cup of coffee.
For more cozy fall bakes, try our brown butter pumpkin chocolate chip cookies and maple pecan blondies next!
Why You'll Love These Apple Butter Molasses Snickerdoodles
- Warm and cozy flavors. Apple butter and molasses give these cookies a deep, comforting taste that feels like fall in every bite.
- Soft and chewy texture. They bake up thick and pillowy with just the right amount of chew in the center.
- Perfectly spiced. Cinnamon, nutmeg, ginger, and cloves bring the classic holiday spice blend to life.
- Beautiful crackly tops. The cinnamon-sugar coating bakes into a golden, crinkly crust that makes these cookies extra special.
- Simple but impressive. They come together with pantry staples, yet taste like something from a bakery.
- Crowd-pleasing treat. Perfect for holiday trays, after-school snacks, or cozy evenings with a cup of coffee or tea.
Ingredients and Substitution Notes
- Butter: Unsalted is best; if using salted, reduce added salt.
- Sugars: Dark brown sugar will give a deeper molasses flavor.
- Apple butter: Pumpkin butter works too. Apple butter lovers, try our apple butter banana bread with pecan streusel next!
- Molasses: Use unsulphured for the best flavor. Molasses lovers, try our spiced molasses cookies next!
- Eggs: Room temp mixes more smoothly.
- Vanilla extract: Use pure vanilla for the best flavor.
- Flour: spoon and level for accuracy.
- Cream of tartar: Gives snickerdoodles that classic tang!
- Leavening & spices: 1 teaspoon baking soda, 1 teaspoon cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger, ¼ teaspoon cloves, ½ teaspoon salt.
For Rolling:
- ⅓ cup sugar + 1 tablespoon cinnamon.
How to Make It
Step 1. Beat butter and sugars in a stand mixer until light and fluffy.
Step 2. Add apple butter, molasses, eggs, and vanilla until smooth.
Step 1. Combine flour, cream of tartar, baking soda, spices, and salt in a separate bowl and slowly add to the wet ingredients.
Step 2. Cover dough and refrigerate for at least one hour.
Step 1. Scoop, roll into balls, and coat in the sugar mixture.
Step 2. Place the dough balls on a lined baking sheet and bake at 350°F for 9-11 minutes, until the edges are set but the centers look soft.
Ashley's Tips for Success
- Chill your dough. This keeps the cookies thick, chewy and prevents spreading.
- Don't overbake. They should look slightly soft in the center when you pull them out. They'll firm up as they cool.
- Spice it up. If you like bolder spice, add a pinch more ginger or cloves.
- Make ahead. You can roll and freeze the dough balls. Just bake straight from frozen, adding 1 to 2 minutes to bake time.
Storage Instructions
- Room Temperature: Store in an airtight container up to 5 days.
- Refrigerate: Keeps well in the fridge up to 7 days.
- Freeze Baked Cookies: Freeze in a single layer, then store in a freezer bag up to 3 months.
- Freeze Dough Balls: Roll in cinnamon-sugar and freeze unbaked. Bake straight from frozen, adding 1 to 2 minutes.
Variations
- Pumpkin Spice Version: Swap apple butter for pumpkin butter.
- Glazed Snickerdoodles: Drizzle with a simple powdered sugar glaze after cooling.
- Extra Spicy: Add cardamom or allspice for more depth.
- Holiday Twist: Roll in a mix of cinnamon and nutmeg for Christmas cookies.
More Cozy Desserts You Will Love
Gracious words are a honeycomb, sweet to the soul and healing to the bones.
Proverbs 16:24
If you tried this Apple Butter Molasses Snickerdoodles recipe, leave a comment and ⭐️⭐️⭐️⭐️⭐️ rating below! Don't forget to tag @thepinkowlkitchen on Instagram with your cozy creations.
📖 Recipe
Apple Butter Molasses Snickerdoodles
Ingredients
Cookies
- 1 cup 2 sticks unsalted butter, softened
- ¾ cup light brown sugar
- ¾ cup granulated sugar
- ⅓ cup apple butter
- ¼ cup molasses
- 2 large eggs - room temperature
- 2 teaspoon vanilla extract
- 3 cups all-purpose flour - spooned and leveled
- 2 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ginger
- ¼ teaspoon cloves
- ½ teaspoon salt
Cinnamon-Sugar Coating
- ⅓ cup sugar
- 1 tablespoon cinnamon
Instructions
- In a stand mixer fitted with a paddle attachment, beat the softened butter, brown sugar, and granulated sugar on medium-high speed until light and fluffy (about 3 minutes).
- Add apple butter, molasses, eggs, and vanilla. Mix on medium speed until smooth and combined. Scrape the sides of the bowl as needed.
- In a medium bowl, whisk together flour, cream of tartar, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
- Slowly add the dry ingredients to the wet mixture on low speed. Once flour is mostly incorporated, increase to medium speed just until no dry streaks remain. Do not overmix.
- Cover bowl with plastic wrap and refrigerate at least 1 hour (up to overnight). This helps prevent spreading.
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a small bowl, whisk together sugar and cinnamon for rolling.
- Scoop dough with a 1 ½ tablespoon cookie scoop. Roll into smooth balls with your hands, then coat in cinnamon-sugar. Place 2 inches apart on prepared baking sheet.
- Bake 9 to 11 minutes, until edges are set but centers are soft. Cookies should look slightly underbaked in the middle.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Chill your dough: This keeps the cookies thick, chewy, and prevents spreading.
- Don't overbake: They should look slightly soft in the center when you pull them out. They'll firm up as they cool.
- Room Temperature: Store in an airtight container up to 5 days.
- Refrigerate: Keeps well in the fridge up to 7 days. Let cookies come to room temp before serving.
- Freeze Baked Cookies: Freeze in a single layer, then store in a freezer bag up to 3 months.
- Freeze Dough Balls: Roll in cinnamon-sugar and freeze unbaked. Bake straight from frozen, adding 1-2 minutes.
AB
Literal fall wrapped in a cookie! So soft and chewy.