Apple Butter Cookies
These apple butter cookies are soft, chewy and loaded with warm, spiced apple flavor in every bite. The apple butter gets cooked down into a thick paste before folding into the dough, so it stays swirled throughout the cookie instead of baking away!
Servings: 16 cookies
Calories: 173kcal
Equipment
- Small frying pan or sauce pot
- Stand mixer with paddle attachment, or handheld mixer
- 2 Large baking sheet
Ingredients
Dough
- ½ cup apple butter
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 ⅔ cup all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon cream of tartar
- ½ teaspoon kosher salt
- ½ cup unsalted butter room temperature
- ½ cup granulated sugar
- ¼ cup light brown sugar packed
- 1 teaspoon vanilla
- 1 large egg room temperature
Cinnamon Sugar
- ¼ cup granulated sugar
- 2 teaspoons cinnamon
Instructions
- Add the apple butter, cornstarch and water to a small pot or pan over medium heat and stir to combine. Heat until lightly bubbling and becomes a thick paste (a few minutes). Transfer to a plate and cool in the fridge.½ cup apple butter, 1 tablespoon cornstarch, 1 tablespoon water
- Whisk together the flour, baking soda, cream of tartar and salt and set aside.1 ⅔ cup all-purpose flour, ½ teaspoon baking soda, 1 teaspoon cream of tartar, ½ teaspoon kosher salt
- In the bowl of a stand mixer fitted with the paddle attachment (or in a bowl with a hand mixer), cream together the butter, sugars, and vanilla on medium speed until fluffy (~2 minutes) then scrape down the sides.½ cup unsalted butter, ½ cup granulated sugar, ¼ cup light brown sugar, 1 teaspoon vanilla
- Add the egg and mix on low until combined, then scrape down the sides again.1 large egg
- Add the dry ingredients and mix on low speed until mostly combined.
- Make deep indents all over the top of the dough, then spoon in the cooled apple butter into each hole. Gently fold from the outside in (try to get down to the bottom first) and press down a bit. Don’t overmix, there should be lots of streaks!
- Preheat the oven to 350℉ and line two large sheet pans with parchment paper. Mix together the cinnamon and sugar in a small bowl.¼ cup granulated sugar, 2 teaspoons cinnamon
- Use a 1.5 inch cookie scoop to scoop out the dough and scrape the excess off so it’s flush, then drop 6-8 onto each pan.
- Bake for 9-11 minutes until set around the edges but still look underdone in the center. Use a round item slightly larger than the cookie to gently move it around the cookie to make it nice and round.
- Sprinkle the cinnamon sugar generously over the tops while they’re still hot.
- Allow the cookies to cool for 1-2 minutes on the pan, then transfer to a wire rack to finish cooling.
Notes
Store the baked cookies in an airtight container at room temperature for up to four days.
Nutrition
Calories: 173kcal | Carbohydrates: 28g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 115mg | Potassium: 66mg | Fiber: 1g | Sugar: 16g | Vitamin A: 199IU | Vitamin C: 0.1mg | Calcium: 12mg | Iron: 1mg
