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Apple Butter Cookies

Apple butter cookies with cinnamon sugar edges and a tender crumb, made by chilling soft dough and baking until just set. The apple butter creates a caramel-like swirl while salted caramel finishes them warm and glossy.
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Prep Time 20 minutes
Cook Time 12 minutes
Chill 30 minutes
Total Time 1 hour 2 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2.25 cup all-purpose flour
  • 1 tsp baking soda
  • 1.5 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp allspice
  • 0.5 tsp salt
Cookie dough
  • 0.75 cup unsalted butter softened
  • 0.5 cup apple butter
  • 0.75 cup brown sugar packed
  • 0.25 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
Rolling and finishing
  • 3 tbsp sugar for rolling
  • 1.5 tsp cinnamon for rolling
  • 1 salted caramel drizzle for finishing

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 375°F and line baking sheets with parchment so the cookies bake evenly without sticking.
  2. Whisk all-purpose flour, baking soda, cinnamon, nutmeg, allspice, and salt in a bowl until the spices are evenly distributed.
Make the dough
  1. Beat unsalted butter, apple butter, brown sugar, and granulated sugar until combined and fluffy.
  2. Beat in the egg and vanilla extract until smooth and glossy.
  3. Fold the flour mixture into the butter mixture just until combined, keeping the dough soft.
  4. If the dough feels sticky, refrigerate it for 30 minutes to firm up so it rolls cleanly.
Shape and bake
  1. Mix sugar and cinnamon for rolling so every ball gets a cinnamon-sugar coating.
  2. Scoop the dough into 1-1/2 tablespoon balls and roll to coat.
  3. Bake for 10-12 minutes at 375°F until the edges are set and the centers still look slightly soft.
Finish
  1. Drizzle with salted caramel while the cookies are warm for a glossy finish.
  2. Cool the cookies on the pan for 5 minutes, then transfer to cool completely.

Notes

Pro tip: pack brown sugar firmly and don’t overmix after adding flour—the dough should stay soft for a tender crumb. Store cookies in an airtight container at room temperature for up to 5 days; freeze baked cookies up to 2 months (thaw at room temp). For a dairy-free swap, use a 1:1 plant-based butter stick for similar texture.