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Frosted Apple Butter Sugar Cookies

Frosted apple butter sugar cookies with tender cut-out bases and a creamy, cinnamon-swirled apple butter frosting. Chilled dough bakes up just-set edges at 350°F, then you finish with cinnamon sugar and caramel drizzle.
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Prep Time 30 minutes
Cook Time 10 minutes
chilling 1 hour
Total Time 1 hour 40 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

For cut-out sugar cookies
  • 3 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 1 tsp cinnamon
  • 1 lb unsalted butter, softened
  • 1 cup granulated sugar
  • 0.25 cup apple butter
  • 1 egg
  • 1 tsp vanilla extract
For apple butter frosting
  • 4 oz cream cheese, softened
  • 2 tbsp unsalted butter
  • 3 tbsp apple butter
  • 2.5 cup powdered sugar
  • 1 tsp cinnamon
  • 2 tbsp milk
Cinnamon sugar and caramel for finishing
  • 1 cinnamon sugar
  • 1 caramel

Equipment

  • 1 sheet pan

Method
 

Make the cookie dough
  1. Beat the softened butter, granulated sugar, and apple butter until smooth, then beat in the egg and vanilla extract.
  2. Fold in the all-purpose flour, baking powder, salt, and cinnamon until the dough comes together.
Chill and bake
  1. Refrigerate the dough for 1 hour while you preheat the oven to 350°F.
  2. Roll the dough to about 1/4-inch thickness, then cut into rounds or apple shapes.
  3. Place cutouts on a sheet pan and bake for 8–10 minutes, until the edges are just set.
  4. Cool the cookies completely before frosting.
Make the frosting and finish
  1. Beat the cream cheese, unsalted butter, apple butter, powdered sugar, and cinnamon until smooth and spreadable, adding milk as needed.
  2. Frost each cookie, then dust with cinnamon sugar and drizzle with caramel.

Notes

Pro tip: If your frosting feels thick, add milk 1 teaspoon at a time until it spreads in a smooth layer. Store cookies in an airtight container in the refrigerator for up to 5 days; freeze unfrosted cutouts up to 2 months (thaw and then frost). For a dairy-light swap, use plant-based cream cheese and butter that soften well for frosting.