Ingredients
Equipment
Method
Prepare and mix
- Preheat the oven to 375F, then line sheet pan(s) with parchment for easy release and cleanup.
- Whisk together all-purpose flour, baking soda, cinnamon, nutmeg, allspice, and salt until evenly combined and there are no visible flour pockets.
- Beat unsalted butter, apple butter, brown sugar, and granulated sugar until combined and fluffy, with a lighter color and smoother texture.
- Add the egg and vanilla extract, then beat until the mixture looks uniform and glossy.
- Fold in the flour mixture until just combined; stop when you no longer see dry streaks and the dough looks soft.
Chill and shape
- Refrigerate the dough for 30 minutes if it feels sticky, until it firms up enough to scoop.
- Mix granulated sugar and cinnamon for rolling, then scoop dough into 1-1/2 tablespoon balls and roll each ball to coat the surface.
Bake and finish
- Bake at 375F for 10-12 minutes, until the cookie edges are set and the centers still look slightly soft.
- Drizzle with salted caramel while the cookies are warm for melt-in flavor, then cool for 5 minutes on the pan before moving.
Notes
Pro tip: If your dough is very sticky, chill until it holds a ball shape when rolled. Store baked cookies in an airtight container at room temperature for up to 4 days; refrigerate up to 1 week. Freeze baked cookies up to 2 months—thaw at room temperature and warm briefly if you want a fresh-baked feel. For a gluten-free swap, use a 1:1 gluten-free all-purpose baking flour blend (choose one that includes xanthan gum) and expect a slightly softer texture.