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Apple Butter Cookies

Apple butter cookies with a tender crumb and caramelized swirl flavor, baked until the edges are just set. Coated in cinnamon-sugar before baking and finished with a salted caramel drizzle for a warm, spiced bite.
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Prep Time 20 minutes
Cook Time 12 minutes
chill 30 minutes
Total Time 1 hour 2 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2.25 cup all-purpose flour
  • 1 baking soda
  • 1.5 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp allspice
  • 0.5 tsp salt
Wet ingredients
  • 0.75 cup unsalted butter, softened
  • 0.5 cup apple butter
  • 0.75 cup brown sugar, packed
  • 0.25 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
Rolling and finishing
  • 3 tbsp sugar for rolling
  • 1.5 tsp cinnamon for rolling
  • 1 salted caramel drizzle for finishing

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Prep
  1. Preheat the oven to 375F and line baking sheets with parchment for easy release.
  2. Whisk together all-purpose flour, baking soda, cinnamon, nutmeg, allspice, and salt until evenly combined and no spice clumps remain.
Make the dough
  1. Beat the softened unsalted butter, apple butter, brown sugar, and granulated sugar until combined and fluffy, about 1–2 minutes.
  2. Beat in the egg and vanilla extract until the mixture looks smooth and cohesive.
  3. Fold in the flour mixture just until combined, stopping as soon as no dry streaks remain so the dough stays soft.
  4. Refrigerate the dough for 30 minutes if it feels sticky, so the cookies hold their shape when rolled.
Shape and bake
  1. Mix the rolling sugar and cinnamon together in a small bowl so every cookie ball is coated.
  2. Scoop and roll the dough into 1-1/2 tablespoon balls, then roll each one in the cinnamon sugar coating.
  3. Bake for 10–12 minutes at 375F until the edges are set but the centers still look slightly soft.
  4. Drizzle with salted caramel while the cookies are warm, then cool 5 minutes on the pan before moving them.

Notes

For the cleanest cinnamon-sugar coating, chill the dough only until scoopable (not rock-hard), then roll promptly. Store cookies in an airtight container at room temperature for up to 4 days; freeze unfrosted for up to 2 months. For a lighter option, swap half the brown sugar for light brown sugar with the same packed amount to reduce sweetness without changing the texture much.