Including the spicy flavor of cinnamon along with the tang of delicious apple butter, our recipe for Apple Butter Cookies is soft, chewy, and fragrant. These cookies are a perfect fall treat, but they are so delicious that you may want to make them all year long.
Apple butter has been around for centuries. In the Middle Ages, monks in the area once called Limberg (this area is currently in Germany and the Rhineland) grew vast fruit orchards. Often, the fruit was made into cider, but in time, the monks found that they could preserve the goodness of the apples by cooking the fruit down into pulp along with spices and sugar. It wasn’t long before every village in that area had a factory dedicated to the creation of apple butter. German settlers who came to the United States brought their recipes for apple butter with them to Pennsylvania.
Apple Butter Cookies Recipe
- Baking Sheet
- Large bowl
- Electric Mixer
- Medium-Sized Bowl
- Elastic Bowl Cover
- Small bowl
- Cookie Dough Scoop
- Wire Rack
- ¼ cup Butter softened at room temperature
- ½ cup Apple Butter commercially made or homemade
- 1 cup Granulated Sugar
- 1 pc Egg
- ½ teaspoon Vanilla Extract
- ½ teaspoon Cinnamon
- 1¾ cups All-Purpose Flour
- ½ teaspoon Baking Soda
- ½ teaspoon Cream of Tartar
Cinnamon Sugar Mixture Ingredients
- 2 teaspoons Cinnamon
- ½ cup Sugar
- Preheat your oven to 375 degrees. Line a baking sheet with parchment paper.
- In a large bowl using an electric mixer, beat together the butter, apple butter, and sugar on medium speed.
- Add the egg and vanilla, mixing well until it is fully combined.
- In a medium-sized bowl, stir together the cinnamon, flour, baking soda, and cream of tartar.
- Slowly, with the mixer on low speed, blend the flour mixture into the butter and egg mixture. Mix this dough until it is completely blended and there are no more areas of dry ingredients in the mixture. This should become a fairly thick dough.
- Cover the bowl with plastic wrap or an elastic bowl cover and put the bowl in the refrigerator to chill for about two hours.
- In a small bowl, stir together the ingredients for the cinnamon sugar.
- When the 2 hours are up, use a tablespoon or a cookie dough scoop, scoop out walnut sized balls of cookie dough and use your hands to roll them into a ball.
- Roll the dough balls in the cinnamon sugar until they are well coated.
- Put the cookie dough balls on the parchment paper, spacing them about 2 inches apart.
- Bake the cookies for 13 to 15 minutes. Let the cookies sit on the baking sheet for about 2 or 3 minutes to firm up before using a spatula to remove them from the cookie sheets. Place the cookies on a wire rack to complete cooling.
- When the cookies are completely cool, you can store them in airtight containers for storage. These cookies will be good for about a week.
Key Ingredients: Cream Cheese