Apple Cookies get their delicious taste from Apple Butter. They are soft, delicious, and the perfect cookie for fall.
I mentioned the other day that I am fully embracing the crisp autumn air and the fall flavors, and these Apple Cookies are one of the recipes making my heart sing.
They get their great apple flavor from Apple Butter, and the foundation of the rest of the recipe is my Perfect Sugar Cookies. These are sure to be a hit with any apple lover, they are like apple pie cookies. This is a great recipe to make with your kids.
What is Apple Butter
Apple Butter is like a thicker version of apple sauce. It is made by cooking apples at a low heat for a long time. Adding in sugar and spices rounds out the flavor and creates a great sauce.
Though it is closer in consistency to apple sauce than butter, it is perfect in lots of different recipes. One of my favorite ways to use it is in my Caramel Apple Bars.
Apple Butter can be found near the jellies and jams in the grocery store. That being said, I think my recipe for it puts this apple cookie recipe over the top.
Cookie Making Steps
The steps of any cookie recipe are pretty similar. Once you get the flow, you will find baking up cookie recipes to be a breeze. For the full step by step of this particular recipe, make sure you head to the bottom of this post.
- Whisk together the dry ingredients. This typically is flour, salt, spices if you are using them, and either baking powder or baking soda.
- Beat together the butter and the sugar.
- Add in the eggs and vanilla if you are using it.
- Add the dry ingredients to the wet and beat until just combined.
- Scoop the cookies and bake!
How to Measure Flour
I typically include a section on how to measure flour in all of my cookie recipes because I think it is the easiest mis-step to make.
- Use a dry measuring cup when measuring flour. It can make a significant difference if you use a measuring cup meant for liquids.
- Scoop the flour from the container you are storing it in into the measuring cup with a spoon.
- Level it off with the straight edge of a spatula handle.
Other Cookie Making Tips
There are a few other tips and tricks that will help your cookies turn out perfectly.
- Room Temperature Butter: Make sure your butter is room temperature. It will still feel cold to the touch, but you should be able to easily dent it with your finger.
- Use Fresh Ingredients: Baking Soda and Baking Powder only last about 6 months. Test if they are still effective by dropping baking soda in vinegar and baking powder in water. They should bubble immediately.
- Use Room Temperature Eggs: You don’t want cold eggs to bring down the temperature of the rest of the dough. Bring your eggs to room temperature quickly by putting them in a bowl of warm water (not hot) for 5 minutes.
- Use a Cookie Scoop: Cookie scoops are something that help your dough balls stay uniform in size. That means that your cookies will cook evenly.
The dough for these cookies can be frozen and baked later.
- Follow the recipe up until baking.
- Place the rolled dough balls onto a piece of wax paper and put that in the freezer for an hour.
- Transfer the balls to an airtight container and return to the freezer.
Frozen dough can be put right in the oven from the freezer. Bake them at the same temperature for an extra minute or so – 11 to 13 minutes.
These cookies freeze beautifully. Put them in an airtight container and freeze them for up to 3 months. They will take less than an hour to thaw at room temperature.
Other Great Apple Recipes
If you can’t get enough of fall apple recipes, make sure to check out these:
If you make these Apple Cookies or any of my other recipes, please leave me a comment and let me know what you think!
For Rolling the Cookies
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon
- Preheat the oven to 350 degrees. Line baking sheets with parchment paper and set aside.
- In a large bowl, combine the flour, baking powder, salt, and 1/2 teaspoon cinnamon. Whisk until well combined.
- In a stand mixer or in a large bowl with a hand mixer, beat the butter and apple butter together. Add in 1 1/2 cups sugar and beat until fluffy, about three minutes. Scrape down the sides of the bowl and the bottom. Add in the vanilla and then eggs, one at a time. Beat until incorporated, scraping down the sides once in between.
- With the mixer stopped, add the flour mixture. Turn the mixer on low until the flour is just incorporated enough to not fly around. Turn the mixer up high for just a few seconds until the flour is fully combined. Be careful not to overbeat.
- In a small bowl mix together 1/4 cup sugar and 1/2 teaspoon cinnamon. Using a 1 1/2 tablespoon cookie scoop, scoop the dough and drop it into the cinnamon sugar mixture. Flip it over once and then roll it between your palms to form a ball. The dough will be sticky. If the dough is too stick to work with, put it in the refrigerator for 30 minutes.
- Bake two inches apart for 10 to 14 minutes or until the edges of the cookies just begin to turn golden brown and the center no longer looks doughy. Allow the cookies to cool on the baking sheet for two minutes and then carefully remove them to a cooling rack until completely cooled. Store in an airtight container.
Apple Butter is found in the grocery store near the jelly.