Description
These Apple Butter Cookies are so good, they might not make it to the cookie jar! Soft, spiced, and bursting with fall flavors, they’re impossible to resist while still warm.
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/2 cup (113g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) light brown sugar, packed
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 3/4 cup (180g) apple butter
- 1/2 cup (60g) chopped walnuts or pecans (optional)
Instructions
- Whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves in a medium bowl.
- In a large mixing bowl, beat softened butter with both sugars until light and fluffy, about 3-4 minutes.
- Add egg and vanilla to the butter-sugar mixture and beat until fully incorporated, then fold in apple butter.
- Gradually add dry ingredients to wet ingredients, mixing just until combined. Fold in nuts if using.
- Cover bowl with plastic wrap and refrigerate dough for at least 2 hours or overnight.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Drop tablespoons of chilled dough 2 inches apart on prepared baking sheets.
- Bake for 10-12 minutes until edges are set but centers still appear soft.
- Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days.