Chewy Apple Butter Cookies
These Soft and Chewy Apple Butter Cookies are the ultimate fall treat! Flavored with warm spices and apple butter, they bake up perfectly soft and chewy — and the best part is there’s no chilling required before baking!
Equipment
- mixing bowls
- hand mixer or stand mixer for creaming butter and sugar
- whisk for combining dry ingredients
- baking sheet lined with parchment paper
- medium cookie scoop about 2 tablespoons
- wire rack for cooling cookies
Ingredients
- 1 3/4 cups plus 2 tbsp all-purpose flour
- 1 large egg
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, room temperature
- 1/4 cup apple butter, stirred well (preferably with fall spices)
- 1/8 cup plus 1 teaspoon brown sugar, packed
- 1 teaspoon pure vanilla extract (optional)
- 3/4 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt (halve if using table salt)
- 1/2 cup granulated sugar (for coating)
- 1 teaspoon ground cinnamon (for coating)
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk together flour, baking soda, cream of tartar, and salt. Set aside.
- In another large bowl, beat butter, granulated sugar, and brown sugar with a hand or stand mixer on medium speed for 1 minute until creamy.
- Add vanilla, apple butter, and egg. Mix until combined.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Line a baking sheet with parchment paper.
- In a small bowl, mix the cinnamon and sugar coating together.
- Using a medium cookie scoop (about 2 tablespoons), portion the dough. Roll each ball in the cinnamon sugar mixture until coated. Place on prepared baking sheet about 1 inch apart.
- Bake for 14–15 minutes or until golden brown. Remove from oven and cool completely on the baking sheet — cookies will firm up as they cool.
Notes
Use a good-quality apple butter with cinnamon, clove, and allspice for the best flavor. Don’t overbake — cookies continue to set while cooling. For an extra cozy touch, sprinkle a bit of cinnamon sugar on top right before baking. Store in an airtight container at room temperature for up to 4 days.