Not all cookies are created equal. Some are thick and puffy while others, like these Apple Butter Cookies, are thin and perfect. They are soft, chewy, and buttery with the flavor of apple and warm fall spices. Snack time doesn't get much better than a cuppa joe or tea and and a few of these!
Hi guys! I can't believe I almost forgot to share these cookies with you! Better late than never, right? I wanted to sneak this one in before you are sick of all things apple (are you there yet?). Plus, these babies are so delicious and easy to make, it would be a culinary crime to make you wait until next apple season to enjoy them ;)
The inspiration for today's post came from these Pumpkin Cookies, which are also a delightful sweet taste of fall. I created the apple version this past winter. My intention was to share them with you late August. But since I have made them so many times, I actually thought that the recipe was already published. That was until this past Sunday when I decided to repin only to realize that there was no pin and no blog post (duhh!). Fast forward—an impromptu batch and several dozen photos later, and voila!
The inspiration for today's post came from these Pumpkin Cookies, which are also a delightful sweet taste of fall. I created the apple version this past winter. My intention was to share them with you late August. But since I have made them so many times, I actually thought that the recipe was already published. That was until this past Sunday when I decided to repin only to realize that there was no pin and no blog post (duhh!). Fast forward—an impromptu batch and several dozen photos later, and voila!
Apple butter is essentially spiced and sweetened concentrated applesauce that used as a spreadable condiment. The texture is smooth and silky because it is milled or pureed. The apples are slowed cooked to the point where they become caramelized and dark. A varied combination of warm spices such as cinnamon, cloves, allspice, and nutmeg as well as granulated and brown sugar are commonly used to provide the rich, spiced, and caramel flavors.
Store cookies in an airtight container at room temperature for 4-5 days. They will soften upon storage. To restore chewiness, bake on a parchment lined baking sheet in a preheated 300° F for 2 minutes. Slide the parchment off the baking sheet and allow the cookies to cool and firm up. They will be perfectly chewy.
Do these cookies have eggs?
Good news if you're egg-free! There are no eggs in these apple cookies. So eat away!!
The recipe yields about twenty 3.5-inch thin cookies, but it easily be doubled. Just double the ingredients. I have done so with great results. I assure you, they disappear fast!
If you can't get enough of apple recipes, check out some of my other ones at the bottom of this post. All are tasty and scrumptious! I just love apple season!!
Good news if you're egg-free! There are no eggs in these apple cookies. So eat away!!
The recipe yields about twenty 3.5-inch thin cookies, but it easily be doubled. Just double the ingredients. I have done so with great results. I assure you, they disappear fast!
If you can't get enough of apple recipes, check out some of my other ones at the bottom of this post. All are tasty and scrumptious! I just love apple season!!
  
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APPLE BUTTER COOKIES 
INGREDIENTS:
1 1/4 cups all-purpose flour
1/8 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup salted butter, room temperature
3/4 cup granulated sugar
1/4 rounded cup apple butter
1/2 teaspoon vanilla extract
INSTRUCTIONS:
Preheat oven to 350° F.
Add the first five ingredients into a bowl. Blend well. Set aside.
Beat butter and sugar in a large mixing bowl until the mixture turns pale yellow and fluffy, about 1-2 minutes. Add vanilla extract. Blend.
Add 1/3 of the flour mixture. Beat until it just starts to blend. Add 1/2 of the apple butter. Beat until barely incorporated. Continue alternating the addition of the flour and apple butter, ending with the last 1/3 of the flour. Beat only until the batter is just combined.
Drop by a tablespoonful or a small ice cream scoop (4cm/1.57in diameter) spaced 2-inches apart onto an ungreased baking sheet. Bake for 10-12 minutes or until the edges darkens slightly. The center should look slightly underdone. Do not over bake or the cookies will be crispy instead of chewy.
Allow to cool for a few minutes. Transfer to a cooling rack when they can be removed without becoming misshapen.
To store, allow to cool completely. Can be stored at room temperature for 4-5 days in an airtight container.
Makes 20 cookies. Can be easily doubled.
Recipe Notes:
Add the first five ingredients into a bowl. Blend well. Set aside.
Beat butter and sugar in a large mixing bowl until the mixture turns pale yellow and fluffy, about 1-2 minutes. Add vanilla extract. Blend.
Add 1/3 of the flour mixture. Beat until it just starts to blend. Add 1/2 of the apple butter. Beat until barely incorporated. Continue alternating the addition of the flour and apple butter, ending with the last 1/3 of the flour. Beat only until the batter is just combined.
Drop by a tablespoonful or a small ice cream scoop (4cm/1.57in diameter) spaced 2-inches apart onto an ungreased baking sheet. Bake for 10-12 minutes or until the edges darkens slightly. The center should look slightly underdone. Do not over bake or the cookies will be crispy instead of chewy.
Allow to cool for a few minutes. Transfer to a cooling rack when they can be removed without becoming misshapen.
To store, allow to cool completely. Can be stored at room temperature for 4-5 days in an airtight container.
Makes 20 cookies. Can be easily doubled.
Recipe Notes:
- If using unsalted butter, increase salt to 1/4 teaspoon total.
- Cookies will become soft when stored. To restore crispiness and chewiness, bake at 300° F on a parchment paper lined baking sheet for 2 minutes. Slide parchment and cookies off the baking sheet. Cookies will be very soft. Allow to cool about 5 minutes to firm up and become chewy.
 
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