Description
These Apple Butter Cookies combine warm autumn spices with the rich flavor of apple butter, creating soft, chewy cookies perfect for any cozy occasion. Finished with a smooth apple butter glaze, they offer a delightful balance of sweet and spice in every bite.
Ingredients
Dry Ingredients
- 2 cups (240 g) all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
Wet Ingredients
- 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
Glaze
- 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
- Whisk Dry Ingredients: In a large mixing bowl, whisk together the all purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt until well combined. Set this mixture aside for now.
- Cream Butter and Sugars: Using a stand mixer fitted with a paddle attachment, cream the softened unsalted butter, light brown sugar, and apple butter on medium speed for 2 to 3 minutes until the mixture is smooth and well combined.
- Add Egg Yolk and Vanilla: On low speed, beat in the egg yolk and vanilla extract until smooth and fully incorporated into the butter mixture.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined and no dry flour remains. Do not overmix. Cover the cookie dough and refrigerate for 1 to 2 hours to chill and firm up.
- Preheat Oven and Prepare Baking Sheet: About 20 to 30 minutes before baking, preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- Scoop Dough: Using a medium cookie scoop (approximately 2 tablespoons or 30 ml), portion the chilled cookie dough into balls and arrange them on the lined baking sheet, spacing them about 3 inches (8 cm) apart to allow room for spreading.
- Bake Cookies: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are set and the centers are slightly puffed. The cookies should be soft and chewy.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a cooling rack to cool completely to room temperature.
- Prepare Glaze: While the cookies cool, whisk together the powdered sugar, apple butter, and milk or heavy cream until the glaze is smooth and well combined.
- Glaze Cookies: Once the cookies are completely cooled and firm, quickly dip the top of each cookie into the apple butter glaze. Gently shake off any excess glaze and return the cookies to the cooling rack. Allow 30 to 45 minutes for the glaze to set before serving.
Notes
- Make sure the butter is softened but still cool to touch to achieve the right creaming texture.
- Chilling the dough for 1 to 2 hours enhances the cookie texture and flavor.
- Spacing the cookie dough balls 3 inches apart prevents cookies from spreading into each other.
- Use parchment paper or silicone baking mats to avoid sticking and for easy cleanup.
- For a dairy-free glaze, substitute milk or cream with a plant-based alternative.
- Cookies can be stored in an airtight container at room temperature for up to 4 days.
