Apple Butter Cookies
- 1/4 cup unsalted butter, room temperature
- 1/2 cup apple butter
- 1 cup Dixie Crystals Extra Fine Granulated Sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 3/4 cups all-purpose flour*
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 cup Cinnamon Sugar
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- Cream butter, apple butter, and sugar on low speed until mostly incorporated. Increase speed to medium-high and beat for 1-2 minutes. Scrape down sides of bowl at least once during creaming.
- Mix in egg and vanilla. Mix just until well combined.
- In a medium bowl, combine cinnamon, flour, baking soda, and cream of tartar.
- Slowly add dry ingredients to butter mixture. Mix until dough forms.
- Place into a refrigerator and chill for 2 hours.
- Preheat oven to 375°F.
- Use a tablespoon-sized cookie scoop to portion out cookies. Roll dough into a ball and roll each ball in cinnamon sugar.
- Place cookies onto an ungreased baking sheet.
- Bake 13-15 minutes. Move baked cookies to wire rack to cool.
Dixie Crystals Insight
Recipe developed for Dixie Crystals by Angie Barrett @BigBearsWife.
Hi I did a test run on Apple butter cookies and did everything the recipe said and set in fridge for 2 hrs and went to try to make into ball it was sticky so I tried adding a little more flour but it still was sticky so idk but I got them cooked and tasted ok I was just was like what the heck on dough
They are delicious! I added chopped nuts and half teaspoon each of ginger and nutmeg. I didn't have a problem with the dough being to thin or sticky but I am guessing that different apple butters may be thinner or thicker. Mine was homemade and very thick. Making these again for sure!
Have made these multiple times and they are always a hit. Cake-like cookie, but we like our cookies on the soft and fluffy side.
This recipe is ok if you like really puffy cakey cookies. They’re almost more like a muffin. The apple butter flavor doesn’t come through, you can only taste cinnamon. The dough is very soft, even after in the fridge for over two hours, so it was difficult to work with. The cookies hardly spread and they didn’t get thin and chewy like how I wanted! I’ll cut back on the cream it tartar and baking soda and add more sugar to get the chewy texture and then add a thumbprint of apple butter on top :)