Soft, warmly spiced, and kissed with real apple flavor—these Apple Butter Cookies bake up thick and chewy with lightly crisp edges and a tender, caramel-hued center. Apple butter brings concentrated orchard sweetness without extra liquid, so you get bold flavor and the perfect cookie texture (no cakiness!). A cinnamon-brown sugar crust or a simple maple glaze makes them bakery-beautiful and fall-party ready.
They mix up fast in one bowl, chill briefly for thickness, and bake in under 12 minutes. Pack them for lunchboxes, stack on a dessert board with other fall favorites, or sandwich two around a spoonful of apple butter for an over-the-top treat. Cozy, reliable, and crowd-pleasing—this is your new go-to autumn cookie.
Key Ingredients & Substitutions
Simple pantry staples + apple butter do the heavy lifting for flavor and texture.
Apple butter: Thick, spiced fruit spread that concentrates apple flavor without excess moisture. If yours is very loose, simmer 5–7 minutes to reduce. Applesauce isn’t a great swap (too watery), but in a pinch reduce 1/2 cup applesauce to 1/4 cup on the stove and add 1/4 teaspoon extra cinnamon.
Brown sugar + granulated sugar: Brown sugar keeps cookies moist and chewy; a little white sugar sharpens edges and helps crinkle the tops.
Butter: Melted (and cooled) unsalted butter adds chew and mixes easily. For a nutty twist, brown the butter and let it cool to warm before using. Dairy-free sticks work well too.
Egg yolk: Just the yolk (no white) keeps the centers fudgy, not cakey—especially important with fruit in the dough.
All-purpose flour + cornstarch: Flour provides structure; a spoon of cornstarch yields tender centers and defined crinkles.
Leavening: Baking soda for spread and lift; it reacts with apple butter’s acidity.
Warm spices: Cinnamon with a touch of nutmeg (and optional cardamom) echo apple pie vibes. Adjust to taste.
Vanilla & salt: Round and balance sweetness, boosting apple notes.
Equipment You’ll Need
- Two rimmed baking sheets
- Parchment paper or silicone baking mats
- Large mixing bowl, whisk, and rubber spatula
- Measuring cups/spoons or a kitchen scale
- 2-tablespoon cookie scoop
- Wire rack for cooling
Flavor Variations & Add-Ins
- Maple glaze: Drizzle cooled cookies with 1/2 cup powdered sugar whisked with 1–2 tablespoons pure maple syrup and a splash of milk.
- Cinnamon-sugar roll: Before baking, roll dough balls in 1/3 cup sugar mixed with 1 1/2 teaspoons cinnamon for a snickerdoodle-style crust.
- Caramel chip: Fold in 3/4 cup caramel bits or chopped soft caramels; sprinkle with flaky sea salt after baking.
- Toasted pecan: Add 1/2 cup finely chopped toasted pecans for gentle crunch.
- Cheddar twist: For apple-cheddar vibes, add 1/2 cup finely shredded sharp cheddar (surprisingly delicious!) and a pinch of black pepper.
- Gluten-free: Use a 1:1 GF baking blend and rest the mixed dough 10 minutes before chilling to hydrate.
How to Make Apple Butter Cookies
Ingredients You’ll Need:
- 1/2 cup (113g) unsalted butter, melted and slightly cooled
- 3/4 cup (165g) packed light brown sugar
- 1/3 cup (65g) granulated sugar
- 1/3 cup (80g) apple butter (thick)
- 1 large egg yolk, room temperature
- 2 teaspoons vanilla extract
- 2 cups (250g) all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 3/4 teaspoon fine sea salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- Optional: pinch ground cardamom
- For rolling (optional): 1/3 cup (65g) sugar + 1 teaspoon cinnamon
- For maple glaze (optional): 1/2 cup powdered sugar + 1–2 Tbsp maple syrup + 1–2 tsp milk
How Much Time Will You Need?
About 15 minutes to mix, 30–45 minutes chill for thicker cookies, and 10–12 minutes per tray to bake. Total: roughly 1 hour 15 minutes including chill time.
Step-by-Step Instructions:
1. Whisk the wet ingredients
In a large bowl, whisk melted (but not hot) butter with brown and granulated sugars until glossy, 30–45 seconds. Whisk in apple butter, egg yolk, and vanilla until smooth.
2. Combine the dry ingredients
In a separate bowl, whisk flour, cornstarch, baking soda, salt, cinnamon, nutmeg, and cardamom (if using).
3. Make the dough & chill
Fold dry ingredients into wet with a spatula just until no dry spots remain. Dough will be soft and slightly tacky. Cover and chill 30–45 minutes (or up to 24 hours). If chilling overnight, let sit 10–15 minutes at room temp before scooping.
4. Scoop and (optionally) coat
Heat oven to 350°F (175°C). Line baking sheets with parchment. For a sugared crust, stir rolling sugar and cinnamon together in a small bowl. Scoop 2-tablespoon portions (35–40g), roll into balls, and roll in cinnamon-sugar if using. Space 2 inches apart.
5. Bake
Bake 10–12 minutes until edges are set and lightly golden but centers still look soft and slightly puffed (they’ll settle and crinkle). For extra crinkles, give the pan a gentle tap at minute 8, then finish baking.
6. Cool & finish
Cool on the sheet 5 minutes, then move to a rack. If glazing, whisk powdered sugar, maple, and just enough milk for a drizzle and streak over fully cooled cookies. Let set 10–15 minutes.
Pro Tips for Best Texture & Taste
These small moves guarantee bold apple flavor and chewy centers.
- Use thick apple butter: Thin spreads add water and lead to cakey cookies; reduce if needed.
- Chill the dough: A short rest keeps cookies thick with crisp edges.
- Pull slightly underbaked: Residual heat sets soft centers into perfect chew.
- Weigh the flour: 250g prevents a dry cookie from over-measuring by cups.
- Spice to taste: Start with the listed amounts; add a pinch more cinnamon if your apple butter is very mild.
Frequently Asked Questions
Can I make the dough ahead?
Yes—refrigerate up to 24 hours. Let sit 10–15 minutes if very firm. You can also scoop and freeze dough balls up to 2 months; bake from frozen, adding 1–2 minutes.
How should I store the cookies?
Keep at room temperature in an airtight container for 3–4 days. To keep them ultra-soft, add a small slice of bread in the container (replace as it dries).
Do they freeze well?
Absolutely. Freeze baked cookies (un-glazed) up to 2 months. Thaw at room temp and glaze before serving.
Can I add mix-ins?
Yes! Try 1/2 cup white chocolate chips, toffee bits, or finely chopped toasted pecans. Keep total mix-ins to about 3/4 cup so the cookies hold shape.
Why did my cookies turn cakey?
Likely thin apple butter or excess flour. Reduce watery apple butter, measure flour by weight, and don’t skip the chill. Also bake just until set—overbaking dries them out.