How to Make Apple Butter Cookies: The Best Version
There’s something magical about apple butter cookies. The way they fill your kitchen with warm cinnamon-spiced aromas, the way they melt in your mouth with just the right balance of softness and chew, these cookies are like a cozy hug in dessert form.
Servings: 24 Cookies
Calories: 120kcal
Ingredients
Dry Ingredients:
- 2 cups 250g all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Wet Ingredients:
- ½ cup 115g unsalted butter, melted
- ½ cup 100g brown sugar, packed
- ¼ cup 50g granulated sugar
- 1 large egg at room temperature.
- 1 teaspoon pure vanilla extract
- ½ cup 120g apple butter.
Optional (but highly recommended!):
- 1 tablespoon granulated sugar + ½ teaspoon cinnamon For rolling before baking.
Instructions
- Start by prepping your ingredients, make sure your butter is softened to room temperature for the best texture.
- In another bowl, combine the flour, baking soda, salt, cinnamon, and nutmeg, whisking them together.
- Next, cream the softened butter with sugar until light and fluffy.
- This process contributes to achieving a tender, chewy consistency.
- Add in the egg, vanilla extract, and apple butter, mixing until smooth. The apple butter adds a rich, deep flavor to the cookies.
- Gradually mix in the dry ingredients to the wet ingredients. Once combined, you’ll have a thick, soft dough. If it’s too sticky, chill it in the fridge for 30 minutes to make it easier to handle.
- Shape the dough into balls using a tablespoon or cookie scoop, rolling them in cinnamon and sugar for a sparkly touch.
- Place them on a baking sheet.
- Bake for 10 minutes until the edges are golden but the center remains soft.
- Let the cookies sit on the baking sheet for about a minute, then move them to a wire rack to finish cooling.
Notes
- Make sure your butter is at room temperature for the best cookie texture. Let it sit out before you start.
- Ovens can vary in temperature. Start checking your cookies a minute or two before the recommended baking time to avoid overbaking.
- Too much flour can make your cookies dry. Use the spoon-and-level method to measure accurately.