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Apple Butter Cookies

Apple butter cookies with cinnamon-sugar edges and a caramel-like swirl baked until the centers stay tender. The soft dough is portioned into rolled balls, then baked hot for set edges and a warm finishing caramel drizzle.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2.25 cup all-purpose flour
  • 1 tsp 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
For rolling and finishing
  • 3 tbsp sugar for rolling
  • 1.5 tsp cinnamon for rolling
  • 1 salted caramel drizzle for finishing

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 375°F and line baking sheets with parchment for easy release and even browning.
  2. Whisk together the flour, baking soda, cinnamon, nutmeg, allspice, and salt until evenly combined.
Make the dough
  1. Beat the softened unsalted butter, apple butter, and both sugars until combined and fluffy, then add the egg and vanilla extract.
  2. Fold in the flour mixture until just combined; the dough should be soft.
  3. If the dough feels sticky, refrigerate it for 30 minutes so the balls roll cleanly.
Roll and bake
  1. Mix the rolling sugar and cinnamon, then scoop the dough into 1 1/2 tablespoon balls and roll to coat.
  2. Bake for 10 to 12 minutes at 375°F until the edges are set but the centers still look tender.
Finish
  1. Drizzle with salted caramel while the cookies are warm, so the drizzle melts slightly into the tops.
  2. Cool the cookies for 5 minutes on the pan before transferring to prevent over-browning.

Notes

For best texture, keep the dough soft but manageable—chill only if it’s sticky, then portion and roll promptly. Store airtight at room temperature for 3 days or refrigerate up to 5 days; freeze baked cookies for up to 2 months (freeze unfrosted if possible and drizzle after thawing). For a dairy-free option, replace butter with a plant-based butter that measures like butter and use a comparable texture for creaming.