Introduction

Apple Butter Cookies are soft, chewy treats with warm spices and a rich apple flavor that perfectly captures the essence of fall. Topped with a smooth apple butter glaze, these cookies are ideal for cozy afternoons or sharing with friends and family.

A close-up view of several round cookies stacked on top of each other on a white marbled surface, each cookie topped with a smooth, light beige glaze that has a slightly shiny texture. The cookies themselves are a warm golden-brown color with visible small chocolate chips scattered throughout the dough, giving a textured appearance. The glaze covers most of the top surface of each cookie but leaves the edges exposed, showing a slightly rough and crumbly texture. The cookies are arranged casually, overlapping each other in an inviting way. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups (240 g) all-purpose flour
1 teaspoon baking soda
1 teaspoon 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

Step 1: In a large mixing bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt until well combined. Set aside.
Step 2: In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, light brown sugar, and apple butter on medium speed for 2 to 3 minutes until smooth and well blended.
Step 3: On low speed, add the egg yolk and vanilla extract and mix until smooth and fully incorporated.
Step 4: Gradually mix the dry ingredients into the wet ingredients until just combined. Avoid overmixing.
Step 5: Cover the dough and refrigerate for 1 to 2 hours to chill.
Step 6: Preheat your oven to 375°F (190°C) about 20 to 30 minutes before baking and line a large baking sheet with parchment paper.
Step 7: Using a medium cookie scoop (about 2 tablespoons), scoop the dough and place the balls 3 inches (8 cm) apart on the prepared baking sheet.
Step 8: Bake for 10 to 12 minutes, until the edges are set and the centers are slightly puffed.
Step 9: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely to room temperature.
Step 10: While the cookies cool, make the glaze by whisking together the powdered sugar, apple butter, and milk or cream until smooth.
Step 11: Once the cookies are fully cooled, dip the tops quickly into the glaze, allowing excess to drip off, then return to the rack to set for 30 to 45 minutes before serving.

Tips & Variations

For a stronger apple flavor, add a bit more apple butter to the dough or glaze, but adjust sugar slightly to balance sweetness.
Try adding chopped walnuts or pecans to the dough for extra texture.
If you don’t have apple butter, you can substitute homemade spiced applesauce with less sugar.
Make sure the butter is cool to the touch but soft to help the cookies hold their shape.

Storage

Store cooled and glazed cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies without glaze for up to 3 months and thaw at room temperature before glazing. To reheat, warm gently in a low oven for a few minutes to refresh softness.

How to Serve

A pile of round cookies with a light brown base color is shown. Each cookie has a smooth, light beige icing layer evenly spread on top, covering nearly the whole surface but leaving slight edges of the cookie visible. The cookies have a slightly rough texture with small chocolate bits embedded within the base, and some variation in size and shape gives them a homemade look. The cookies are arranged closely together on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular apple sauce instead of apple butter?

You can substitute applesauce, but since it is less concentrated and more watery, reduce the liquid used elsewhere in the recipe slightly and expect a milder flavor.

How do I make sure the cookies stay chewy?

Chilling the dough before baking helps control spreading and keeps the cookies soft inside. Also, avoid overbaking—take them out as soon as the edges look set and centers are still slightly puffed.