Description
Soft and chewy apple butter cookies packed with warm spices, perfect for fall baking.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup apple butter
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- Optional: Coarse sugar, for sprinkling
Instructions
- Cream the Butter and Sugar: In a large bowl, or the bowl of your stand mixer, cream together the softened butter and granulated sugar until light and fluffy (3-5 minutes). Scrape down the sides of the bowl occasionally.
- Incorporate the Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
- Add the Apple Butter: Mix in the apple butter until well combined.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- Gradually Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Chill the Dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 1 hour, or preferably 2-3 hours (or overnight).
- Preheat the Oven: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
- Scoop the Dough: Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Optional: Sprinkle with Sugar: If desired, sprinkle the tops of the cookies with coarse sugar before baking.
- Bake the Cookies: Bake for 8-10 minutes, or until the edges are lightly golden brown. The cookies should be soft in the center.
- Cool the Cookies: Remove the baking sheets from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Use room temperature butter and eggs for best results.
- Don’t overmix the dough.
- Chilling the dough is essential.
- Store cooled cookies in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 8 minutes