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Frosted Apple Butter Sugar Cookies

Frosted apple butter sugar cookies with tender cut-out dough and a creamy apple butter frosting swirl. Rolled to 1/4-inch, baked until the edges just set, then finished with cinnamon sugar and a caramel drizzle.
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Prep Time 30 minutes
Cook Time 10 minutes
Chilling 1 hour
Total Time 1 hour 40 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For cut-out sugar cookies
  • 3 all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 1 tsp cinnamon
  • 1 lb unsalted butter, softened
  • 1 cup granulated sugar
  • 0.25 cup apple butter
  • 1 egg
  • 1 tsp vanilla extract
For apple butter frosting
  • 4 oz cream cheese, softened
  • 2 tbsp unsalted butter
  • 3 tbsp apple butter
  • 2.5 cup powdered sugar
  • 1 tsp cinnamon
  • 2 tbsp milk
  • 2 tbsp cinnamon sugar For finishing; use more or less to taste.
  • 2 tbsp caramel For finishing; warm slightly if needed for drizzle.

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Make the cookie dough
  1. Beat the softened unsalted butter with the granulated sugar and apple butter until smooth. Beat in the egg and vanilla extract until combined.
  2. Fold in the all-purpose flour, baking powder, salt, and cinnamon until a cohesive dough forms.
Chill, roll, and bake
  1. Refrigerate the dough for 1 hour while you preheat the oven to 350°F. Line a sheet pan for baking.
  2. Roll the dough to 1/4-inch thickness on a lightly floured surface and cut into rounds or apple shapes.
  3. Bake for 8-10 minutes at 350°F until the cookies are just set at the edges. Transfer to a rack and cool completely.
Frost and finish
  1. Beat the cream cheese, unsalted butter, apple butter, powdered sugar, and cinnamon until smooth and spreadable. Beat in milk 1 tablespoon at a time until it reaches a thick spreadable consistency.
  2. Spread frosting over each cooled cookie, then dust with cinnamon sugar and drizzle with caramel.

Notes

Pro tip: If the dough feels sticky after mixing, chill a full hour so it rolls cleanly without excessive flour. Store frosted cookies in an airtight container in the refrigerator for up to 4 days; freeze unfrosted cookies (baked and cooled) for up to 2 months. For a dairy-light swap, use lactose-free cream cheese and lactose-free milk to keep the frosting texture creamy.