Apple Butter Cookies

These Apple Butter Cookies are soft, chewy, and buttery, featuring the flavors of apples and warm fall spices. They are among the easiest cookies to bake, and they are egg-free!

Hi guys! I can’t believe I almost forgot to share these cookies with you! Better late than never, right? I wanted to sneak this one in before you are sick of all things apple (are you there yet?). Plus, these babies are so delicious and easy to make that it would be a culinary crime to make you wait until next apple season to enjoy them 😉

The inspiration for today’s post came from these Pumpkin Cookies, which also have a delightful, sweet taste of fall. I created the apple version this past winter. I intended to share them with you in late August. But since I have made them so many times, I thought the recipe was already published. That was until this past Sunday when I decided to repin, only to realize there was no pin and no blog post (duh!). Fast forward—an impromptu batch and several dozen photos later, and voila! 

Eating this cookie is like eating a spiced apple pie in cookie form. It has a satisfying, chewy, and fudgy bite. The apple butter provides warm and aromatic autumnal notes. I have made these apple cookies for crowds, and people love them! 

What is apple butter?

Apple butter is essentially spiced and sweetened concentrated applesauce used as a spreadable condiment. The texture is smooth and silky because it is milled or pureed. The apples are slow-cooked to the point where they become caramelized and dark. It has a combination of warm spices such as cinnamon, cloves, allspice, and nutmeg. Granulated and brown sugar are commonly used to provide rich, spiced, and caramel flavors. 

Do the cookies stay chewy?

Store cookies in an airtight container at room temperature for 4-5 days. They will soften upon storage. To restore chewiness, bake on a parchment-lined baking sheet at a preheated 300° F for 2 minutes. Slide the parchment off the baking sheet and let the cookies cool and firm up. They will be perfectly chewy.

Do these cookies have eggs?

Good news if you’re egg-free! There are no eggs in these apple cookies. So eat away!!

The recipe yields about twenty 3.5-inch thin cookies, but it easily be doubled. Just double the ingredients. I have done so with great results. I assure you, they disappear fast!

If you can’t get enough of apple recipes, check out some of my other ones at the bottom of this post. All are tasty and scrumptious! I just love apple season!!

Recommended supplies:

(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)

• An electric mixer—this 9-speed handheld mixer comes with a storage case.
• A baking sheet—this is a half-sheet size. It is non-stick and is  PFOA and BPA-free.
• This set of stainless steel mixing bowls has a non-slip silicone bottom and measurement lines.
• A spatula for scraping the dough. This set of 2 is heat-resistant up to 480° F.

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Apple Butter Cookies

Author: Thao | In Good Flavor Cooking Method:Baking Cuisine:American Courses:Dessert Recipe Keys: B Baking

Difficulty:BeginnerPrep time: 5 minutesCook time: 10 minutesTotal time: 15 minutesServings:20 Cookies

Description

These Apple Butter Cookies are soft, chewy, and buttery, featuring the flavors of apples and warm fall spices. They are among the easiest cookies to bake, and they are egg-free!

Ingredients

• 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

Instructions

1. Preheat oven to 350° F. 
2. Add the first five ingredients into a bowl. Blend well. Set aside.
3. 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.
4. 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.
5. Drop the dough 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 darken slightly. The center should look slightly underdone. Do not overbake, or the cookies will be crispy instead of chewy.
6. Allow to cool for a few minutes. When they can be removed without becoming misshapen, transfer them to a cooling rack. 
7. To store, allow to cool completely. They can be stored in an airtight container at room temperature for 4-5 days.
8. Makes 20 cookies. The recipe can easily be doubled.

Notes

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

Keywords:Apple Butter, Cookies, Chewy, Buttery, Egg-Free

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