Apple Butter Sandwich Cookies 

These Apple Butter Sandwich Cookies from Bake from Scratch are seasonal perfection—a buttery spiced cookie rolled in turbinado sugar, filled with rich apple-butter buttercream and a dollop of apple butter. The cookie base is tender yet crisp, lightly spiced with apple pie flavors and cream-of-tartar tang, creating a balanced backdrop for the silky buttercream filling. Finished with a chewy-sweet sugar crunch, they're ideal for autumn entertaining or cozy afternoons. Just a few cookies deliver a satisfying bite of fall-inspired decadence. 

Ingredients

• ¾ cup (170 g) unsalted butter, softened
  
  

• 1 cup (220 g) dark brown sugar, packed
  
  

• ¼ cup (50 g) granulated sugar
  
  

• 1 large egg (≈50 g), room temperature
  
  

• ½ tsp (2 g) vanilla extract
  
  

• 2¼ cups (281 g) all-purpose flour
  
  

• 2 tsp (6 g) kosher salt
  
  

• 1½ tsp (3 g) apple pie spice
  
  

• 1 tsp (2 g) ground cinnamon
  
  

• ¾ tsp (3.75 g) baking soda
  
  

• ½ tsp (2 g) cream of tartar
  
  

• Turbinado sugar, for rolling
  
  

• Apple Butter Buttercream & Apple Butter filling
  
  

• ¼ cup (75 g) apple butter for assembly 

Directions

1. Preheat oven to 350 °F (180 °C). Line two baking sheets with parchment.
   
   

2. In a stand mixer, beat butter, brown sugar, and granulated sugar on medium until light and fluffy, about 3–4 minutes. Mix in the egg and vanilla.
   
   

3. In a separate bowl, whisk flour, salt, apple pie spice, cinnamon, baking soda, and cream of tartar.
   
   

4. On low speed, gradually add dry ingredients to wet until just combined.
   
   

5. Using a 1½‑Tbsp scoop (~34 g), form dough balls. Roll each in turbinado sugar and arrange 1½–2 inches apart on the baking sheets. Chill in refrigerator for 30–60 minutes.
   
   

6. Bake 13–16 minutes, until edges are set and centers slightly soft. Cool on pans 20 minutes, then transfer to wire rack to cool completely.
   
   

7. Buttercream: In mixer bowl, beat 1 cup (227 g) softened butter, 1 tsp vanilla, and ½ tsp salt until smooth. Add 2½ cups (300 g) confectioners' sugar gradually, then beat until light (about 2–3 minutes). Beat in ⅓ cup (100 g) apple butter.
   
   

8. To assemble, pipe a buttercream border on the flat side of half the cookies, spoon about 1 tsp (6 g) apple butter in the center, then top with another cookie, flat side down.
   
   

9. Refrigerate assembled sandwiches in airtight container for up to 3 days.
   
   

Nutrients (per sandwich cookie, estimated, makes 11)

Calories: ~320 kcal
Carbohydrates: ~40 g
Protein: ~3 g
Fat: ~16 g
Fiber: ~1 g
Sugar: ~24 g
Sodium: ~180 mg