Apple Butter Cookie Recipe

I’ve been playing with ingredients like unsalted butter, apple butter and vanilla extract to create a cookie that’s soft, chewy and finished with a cinnamon sugar topping. This unique twist on classic recipes has quickly become one of my favorite Yummy Cookies for those who love a fresh spin on tradition.

I’ve gotta tell you about these Apple Butter Cookies that I recently experimented with. They’re like a mash up of snickerdoodles and sugar cookies, and dude, the result is amazing!

When I started with the basics like 2 1/2 cups of all-purpose flour, 1/2 teaspoon of baking soda and baking powder, and a pinch of salt, I knew things were going to get interesting. I mixed in 1/2 cup unsalted butter and 1/2 cup apple butter – you can use homemade apple butter if you’re feeling fancy – along with 3/4 cup granulated sugar, 2 large eggs and 1 teaspoon vanilla extract.

And the real kicker? The topping of 1/4 cup sugar mixed with 1 tablespoon ground cinnamon gives it that crisp, spicy edge that reminds me of fall baking magic.

These cookies have quickly become my new go-to dessert dip idea and are perfect for anyone who loves a good butter cookies recipe.

Why I Like this Recipe

I love how the Apple Butter Cookie is basically like a mashup of a snickerdoodle and a sugar cookie. Its soft and chewy texture combined with that cinnamon sugar topping gives it an awesome crust. I also dig how the apple butter adds this unique, slightly tangy sweetness that sets it apart from regular cookies. Here are a few reasons why I really like this recipe:

1. I love that these cookies remind me of homey, old-fashioned treats without being too fussy about ingredients.
2. I really enjoy the mix of textures that you get from a soft center and a lightly crispy edge.
3. I appreciate that the recipe is simple enough to make anytime, even when I’m in a rush or just wanna try something new.
4. I like how the apple butter brings a twist to the classic cookie formula and adds a flavor that makes me smile every time I bake them.

Ingredients

• All-purpose Flour: It’s mainly carbohydrate that gives structure, though it ain’t full of fiber.
• Apple Butter: Adds natural fruity sweetness and moisture, plus a hint of fiber too.
• Unsalted Butter: Gives a rich, creamy taste and fat needed for a tender cookie.
• Eggs: They offer protein and help bind ingredients into a cohesive mixture.
• Granulated Sugar: Provides sweetness and energy, though overuse might not be that healthy.
• Baking Soda: Helps with rise; a minor leavening agent that creates cookie airiness.
• Baking Powder: Works with baking soda, ensuring a light, tender cookie texture.
• Vanilla Extract: Boosts overall flavor with a sweet, aromatic finish throughout the dough.

Ingredient Quantities

• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup apple butter (store bought or homemade)
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• For the topping: 1/4 cup granulated sugar and 1 tablespoon ground cinnamon

How to Make this

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a bowl, mix together the 2 1/2 cups of all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.

3. In a larger bowl, cream the 1/2 cup softened unsalted butter with 3/4 cup granulated sugar until the mixture looks light and smooth.

4. Beat in the 1/2 cup apple butter, then add the 2 large eggs one at a time and stir in 1 teaspoon vanilla extract.

5. Gradually add the flour mixture to the butter mixture; mix until just combined (don’t overmix or your cookies might end up tough).

6. Scoop rounded tablespoons of dough onto your baking sheet, leaving about 2 inches apart since they will spread a little.

7. In a small bowl, combine 1/4 cup granulated sugar and 1 tablespoon ground cinnamon and sprinkle this topping evenly over the dough balls.

8. Bake for about 10-12 minutes until the edges are just starting to turn a light golden color, then let the cookies cool on the sheet for a few minutes before transferring them to a cooling rack.

Equipment Needed

1. Oven, preheated to 350°F
2. Baking sheet and parchment paper
3. Measuring cups and spoons
4. A medium bowl for mixing the dry ingredients
5. A large bowl for creaming the butter, sugar, and wet ingredients
6. A small bowl for combining the cinnamon and sugar topping
7. A hand mixer or whisk
8. A spoon or cookie scoop for portioning the dough
9. A cooling rack for letting the cookies cool

FAQ

Apple Butter Cookie Recipe Substitutions and Variations

• If you don’t have all-purpose flour you can try using whole wheat pastry flour. It will make the cookies a bit denser so you might need extra liquid.
• Instead of unsalted butter you could use salted butter and then reduce the salt amount by a pinch.
• If you don’t have apple butter, unsweetened applesauce works fine but you might want to cut back a little on the sugar.
• You can swap granulated sugar with coconut sugar for a slightly richer flavor. It may affect the color a bit too.
• If you’re out of eggs, you can use 1/2 mashed banana per egg. The cookies will come out a little chewier but still taste awesome.

Pro Tips

1. If you can, let the dough chill in the fridge for about 20-30 minutes before you bake it. This helps the cookies hold their shape better and it even brings out the flavor in the apple butter a bit more.

2. Be sure not to overmix the dough when combining the flour with the wet ingredients. Overmixing can make the cookies turn out tough instead of soft and chewy. Trust me, a little mixing goes a long way.

3. Use a cookie scoop if you have one. It might sound tiny but having evenly sized dough balls means everything bakes the same, so you’ll get perfect bites every time.

4. Watch the cookies closely in the last few minutes of baking. They might look a bit underdone when you take them out, but they’ll firm up as they cool, so don’t overbake them or they might get too hard.