Apple Butter Cookies

Apple Butter Cookies


1 1/4 cups all-purpose flour
1/8 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup salted butter, room temperature
3/4 cup granulated sugar
1/4 rounded cup apple butter
1/2 teaspoon vanilla extract


Preheat oven to 350° F. 

Add the first five ingredients into a bowl. Blend well. Set aside.

Beat butter and sugar in a large mixing bowl until the mixture turns pale yellow and fluffy, about 1-2 minutes. Add vanilla extract. Blend.

Add 1/3 of the flour mixture. Beat until it just starts to blend. Add 1/2 of the apple butter. Beat until barely incorporated. Continue alternating the addition of the flour and apple butter, ending with the last 1/3 of the flour. Beat only until the batter is just combined.

Drop by a tablespoonful or a small ice cream scoop (4cm/1.57in diameter) spaced 2-inches apart onto an ungreased baking sheet. Bake for 10-12 minutes or until the edges darkens slightly. The center should look slightly underdone. Do not over bake or the cookies will be crispy instead of chewy.

Allow to cool for a few minutes. Transfer to a cooling rack when they can be removed without becoming misshapen. 

To store, allow to cool completely. Can be stored at room temperature for 4-5 days in an airtight container.

Makes 20 cookies. Can be easily doubled.

Recipe Notes:
  • If using unsalted butter, increase salt to 1/4 teaspoon total.
  • Cookies will become soft when stored. To restore crispiness and chewiness, bake at  300° F on a parchment paper lined baking sheet for 2 minutes. Slide parchment and cookies off the baking sheet. Cookies will be very soft. Allow to cool about 5 minutes to firm up and become chewy.