Apple Butter Cookies Recipe
Apple butter cookies are soft and chewy cookies made with sweet and warmly spiced apple butter. These apple butter and brown sugar cookies are topped with an easy to make apple butter icing. They’re the perfect cozy fall cookie.
Equipment
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
- 2 large baking sheets
- 2 sheet parchment paper
- 1 medium (2 tablespoon, 30 ml) cookie scoop
Ingredients
Apple Butter Cookies
- 2 cups (240 g) all purpose flour
- 1 teaspoon baking soda
- 1 teapsoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup (226 g) unsalted butter, softened but still cool to touch
- 1 cup (200 g) light brown sugar
- ½ cup (160 g) apple butter
- 1 large egg yolk
- 2 teaspoons (10 ml) vanilla extract
Apple Butter Icing
- 1 cup (120 g) powdered sugar
- 1 tablespoon (15 ml) apple butter
- 2 - 3 tablespoons (30 - 45 ml) milk or heavy cream, room temperature
Instructions
- In a large mixing bowl whisk the flour, baking soda, cinnamon, nutmeg and salt until well combined. Set aside for now.2 cups (240 g) all purpose flour, 1 teaspoon baking soda, 1 teapsoon ground cinnamon, ¼ teaspoon ground nutmeg, ½ teaspoon salt
- In the bowl of a stand mixer fitted with paddle attachment, cream together the cubes of butter, light brown sugar and apple butter on medium speed for 2 - 3 minutes or until the butter, sugar and apple butter are smooth and well combined.½ cup (226 g) unsalted butter, softened but still cool to touch, 1 cup (200 g) light brown sugar, ½ cup (160 g) apple butter, 1 large egg yolk, 2 teaspoons (10 ml) vanilla extract
- On low, cream in the egg yolk and vanilla extract until smooth and well combined. Mix the dry ingredients into the wet until just combined. Cover the cookie dough and transfer to the fridge to chill for 1 - 2 hours.
- Pre-heat the oven to 375 F (190 C) for about 20-30 minutes before baking the cookies. Line a large baking sheet with parchment paper. Using a medium cookie scoop (2 tablespoons, 30 ml), scoop the apple butter brown sugar cookie dough and place the apple butter cookie dough balls onto the lined baking sheet about 3 inches (8 cm) apart.
- Bake at 375 F (190 C) for 10 - 12 minutes or until the edges of the cookies are set and the centers are slightly puffed. Cool the chewy apple butter cookies on the baking sheet for 5 minutes. Then transfer to a cooling rack to cool completely to room temperature.
- While the cookies cool, make the apple butter glaze. Whisk the powdered sugar with apple butter and heavy cream or milk until smooth and well combined. Once the cookies have cooled and firmed up, quickly dip the top of each cookie in the apple butter glaze. Gently shake the excess glaze from the top of the cookie and return to the cooling rack. Repeat with all apple butter cookies, allow about 30 - 45 minutes for the glaze to set and enjoy.1 cup (120 g) powdered sugar, 1 tablespoon (15 ml) apple butter, 2 - 3 tablespoons (30 - 45 ml) milk or heavy cream, room temperature
Notes
Store: Place the baked apple butter cookies in an airtight container. Store at room temperature for up to 5 days. To store unbaked cookie dough in the fridge, wrap the dough in plastic wrap and store in an air tight container for 1 - 2 days. Before baking, allow the chilled cookie dough to sit at room temperature for 20 - 30 minutes before scooping into balls and baking.
See the Variations section of the blog post to make these apple butter cookies as apple butter snickerdoodle cookies or as apple butter oatmeal cookies.
Tip: Give your cookies a “cookie scoot.” As soon as the cookies are removed from the oven, use a large biscuit cutter (wider than the cookies) to help shape any cookies back into a more round shape. Place the cutter over the cookies so the edges of the cookie are inside the cookie/ biscuit cutter. In a circular motion, gently nudge the edges back into a round shape.
did you make this recipe?tag @olivesnthyme on Instagram