Apple Butter Cookies

These cinnamon sugar apple butter cookies are soft, chewy, and taste like fall with every bite! They're most similar to a chewy snickerdoodle cookie, but they're extra soft and flavorful from the addition of apple butter.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 10

Chilling Time 2

Total Time 2 25

Servings cookies

Calories 156kcal

Author Kyleigh Sage

Equipment

Ingredients

Cookies

¾ cup unsalted butter room temperature
¾ cup light brown sugar
½ cup granulated sugar
1 large egg room temperature
½ cup apple butter
2 teaspoons vanilla extract
2 ¼ cup all purpose flour
1 teaspoon cinnamon substitute apple pie spice
1 teaspoon baking soda
½ teaspoon kosher salt

For Rolling

3 tablespoons granulated sugar
2 teaspoons cinnamon

US Customary - Metric

Instructions

Using a stand or hand mixer, cream together the softened butter, brown sugar, and granulated sugar until smooth and creamy.
Add in the egg and vanilla and beat until the texture is light and fluffy (about 3-5 minutes, it should look much paler than before). Then beat in the apple butter.
Add in the flour, cinnamon, baking soda, and salt and mix until thoroughly combined. The dough should be wet and sticky.
In a small bowl, whisk together the granulated sugar and cinnamon for the topping.
Scoop a generous 2 tablespoons of dough and roll into balls. I use a size 30 cookie scoop. Then gently roll the cookie dough balls in the cinnamon sugar mixture.
Cover the dough balls and chill in the fridge overnight for best results. If you absolutely can't wait, just chill it for at least 2 hours.
Preheat your oven to 350°F and line a light colored baking sheet with parchment paper.
Place dough balls at least 2-3 inches apart on the baking sheet (they will spread, I usually only do 6 cookies on a half sheet pan). Place the rest of the cookie dough balls back in the fridge while the first batch cooks.
Bake the cinnamon apple butter cookies for on the center rack of the oven for 9-11 minute or until the edges are set and the centers are still soft.
Remove from the oven and let rest on the baking sheet for 2-3 minutes, then transfer to a cooling rack.

Notes

Store cookies in an airtight container at room temperature for up to 4 days.

Freeze pre-rolled cookie dough balls in the freezer for up to 6 months. I recommend freezing before rolling in cinnamon sugar.

Nutrition