Apple Butter Snickerdoodle Cookie Sandwiches

These Apple Butter Snickerdoodle Cookie Sandwiches are the ultimate fall dessert. Soft snickerdoodle cookies filled with apple butter and cinnamon frosting.

If you’re looking for the ultimate fall cookie recipe, these Apple Butter Snickerdoodle Cookie Sandwiches are it. Soft, chewy snickerdoodle cookies are rolled in cinnamon sugar, then sandwiched together with a fluffy cinnamon frosting and a sweet layer of apple butter. Every bite is a perfect mix of cozy spice and apple flavor—like fall wrapped up in a cookie.

These cookie sandwiches are ideal for holiday baking, fall gatherings, or just a sweet treat to enjoy with a hot cup of coffee or cider. They’re impressive enough for special occasions but easy enough to whip up on a weekend afternoon.

Ingredients Breakdown

Cookies

• Butter: Melted and browned for extra depth.
• Sugar: Both granulated and brown sugar for Sweetness with a hint of molasses richness.
• Apple butter: Infuses the cookies with subtle apple flavor.
• Egg yolk: Adds richness without making the dough cakey.
• Vanilla extract: Enhances the warm fall flavors.
• All-purpose flour: The structure of the cookies.
• Baking soda, cinnamon, and salt: For rise, spice, and balance.
• Cinnamon sugar: Classic snickerdoodle texture and flavor.

Filling

• Apple butter: Adds sweet, spiced apple flavor.
• Butter & powdered sugar: Creamy, fluffy frosting base.
• Vanilla extract & cinnamon: Cozy, warm notes.
• Heavy cream: To achieve a smooth, spreadable consistency.

Step-by-Step Instructions

1. Make the cookies:
   • Preheat oven to 350°F.
   • Brown the butter in a skillet until golden and nutty. Let cool slightly.
   • Mix browned butter with sugars, then add apple butter, egg yolk, and vanilla.
   • Stir in flour, baking soda, cinnamon, and salt.
   • Scoop dough into 12 balls, roll in cinnamon sugar, and bake 8–10 minutes. Cool completely.
2. Prepare the filling:
   • Beat butter, powdered sugar, vanilla, cinnamon, and cream until fluffy. Adjust cream for consistency.
3. Assemble the sandwiches:
   • Pipe a ring of frosting onto half of the cookies. Fill the center with apple butter.
   • Top with remaining cookies to create sandwiches.

Tips for Success

• Don’t skip browning the butter—it adds incredible nutty depth to the cookies.
• Chill the dough for 15–20 minutes if it feels too sticky to roll.
• Store sandwiches in an airtight container at room temperature for up to 2 days or refrigerate for up to 5.

Why You’ll Love These Apple Butter Snickerdoodle Sandwiches

• Cozy blend of cinnamon spice and apple flavor.
• A cookie sandwich that looks bakery-worthy but is simple to make.
• Perfect for fall gatherings, Thanksgiving dessert trays, or gifting.

Final Thoughts

These Apple Butter Snickerdoodle Cookie Sandwiches are everything we love about fall—warm spice, sweet apple butter, and soft, chewy cookies. Whether you make them for a holiday party or just a cozy night in, they’re sure to be a hit.

If you try this recipe, don’t forget to leave a comment and rating below—and follow along on Instagram @thefarmstyle for more cozy seasonal baking inspiration.

Apple Butter Snickerdoodle Cookie Sandwiches

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These Apple Butter Snickerdoodle Cookie Sandwiches are the ultimate fall dessert. Soft snickerdoodle cookies filled with apple butter and cinnamon frosting.

Print Recipe Pin Recipe

Prep Time:20 minutes mins

Cook Time:12 minutes mins

Course: Dessert

Keyword: cookies

Servings: 6 sandwiches

Calories: 783kcal

Ingredients

For the Cookies:

• ½ cup butter
• ½ cup dark brown sugar
• ½ cup granulated sugar
• 2 tbsp apple butter
• 1 egg yolk
• 1 teaspoons vanilla extract
• 1 1/4 cups all-purpose flour
• ½ tsp baking soda
• ½ tsp cinnamon
• ½ tsp fine salt

For Coating the Cookies:

• 1 cup granulated sugar
• 1 tablespoon cinnamon

For Filling

• 1/2 cup apple butter
• 1/2 cup butter
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1-2 tbsp heavy cream
• 1/2 tsp cinnamon

Instructions

For the Cookies:

• Preheat oven to 350F.
• Melt the butter in a saucepan. Remove from heat and allow to cool slightly.
• Add the butter to a skillet set over medium heat. Cook until the butter begins to brown, about 3-4 minutes. Remove from the heat and transfer to a heatproof bowl. Let cool for 5 minutes.
• To a large bowl add sugars and butter. Mix to combined.
• Scrape down the sides of the bowl and add in the apple butter, egg yolk, and vanilla. Beat well to combine.
• Add in flour, baking soda, cinnamon, and salt. Mix until just combined.
• Mix together the cinnamon and sugar for coating in a shallow bowl.
• Scoop dough into 12 equally sized balls and coat each into the cinnamon sugar mixture. Place onto a baking sheet.
• Bake for 8-10 minutes.
• Remove the pans from the oven and allow to cool for 5 minutes before removing to a cooling rack.

Prepare the filling

• In a medium sized bowl combine butter, powdered sugar, vanilla extract, cinnamon and 1 tbsp heavy cream. Mix until light and fluffy adding additional heavy cream if needed to get the frosting to the desired consistency.
• Once cookies have completely cooled add frosting to a piping bag and add a circle of frosting to 1/2 of the cookies. Fill the center of each cookie with 1-2 tbsp of apple butter and top with a second cookie to create a sandwich.
• Store in an airtight container and enjoy.

Nutrition

Calories: 783kcal | Carbohydrates: 122g | Protein: 4g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 542mg | Potassium: 104mg | Fiber: 2g | Sugar: 98g | Vitamin A: 1037IU | Vitamin C: 0.3mg | Calcium: 55mg | Iron: 2mg