Apple Butter Cookies
These Apple Butter Cookies are infused with rich apple flavor and warm seasonal spices, making them a delicious Autumn treat.
Servings 14 cookies
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
In a large bowl, stir together the apple butter, brown sugar, and melted butter. In another bowl, combine the oats, flour, baking soda, cinnamon, and salt. With a spatula, fold the oat mixture into the apple butter mixture until combined.
Divide the dough into 1 ½ tablespoon-sized balls using a spring-loaded scoop and drop onto the prepared baking sheets, about 1 inch apart. Bake for 10-13 minutes or until golden brown and dry around the edges but still soft in the middle.
Cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.
Storage: When cookies are completely cooled, transfer them to an airtight container. If you need to stack the cookies in the container, separate them with layers of parchment paper to prevent them from sticking to each other. Store at room temperature for up to 4 days, then transfer to the refrigerator for up to a week.
Make these cookies by hand. All you need to make these cookies is a bowl and a rubber spatula. You could use a spoon if that’s what you have, but I like the spatula because it allows you to scrape down the sides and fold the dry ingredients into the wet quickly and easily.
Avoid overmixing the dough. When combining the wet and dry ingredients together, mix just until they are incorporated to avoid tough cookies.
Add water if the cookie dough seems dry. You'll need just 1 tablespoon of water for the batter. Whether you need this or not will depend on the consistency of your apple butter; if your apple butter is looser in consistency, you probably won’t need the additional water.
Rotate the tray for even cooking. Most ovens heat unevenly, so rotating the cookie sheet 180 degrees halfway through the baking time will help ensure that your cookies bake as evenly as possible.
Chill the dough. If time allows, chill the dough for about 30 minutes before baking. Chilling the dough will help the cookies hold their shape and prevent excessive spreading during baking.
Calories: 119kcal | Carbohydrates: 20g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 103mg | Potassium: 51mg | Fiber: 1g | Sugar: 9g | Vitamin A: 104IU | Vitamin C: 0.1mg | Calcium: 13mg | Iron: 1mg