Soft Batch Apple Butter Cookies with Caramel Icing {Guest Post}
Recipe type: Dessert
  • Cookie:
  • ¾ cup unsalted butter, softened
  • ½ cup granulated sugar
  • ¼ cup light brown sugar
  • ¼ cup cinnamon apple butter
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt
  • 2 ¼ teaspoon baking powder
  • 2¼ cups all purpose flour
  • Frosting:
  • 1¼ cups powdered sugar
  • 1 tablespoon unsalted butter, softened
  • 1 tablespoon caramel syrup
  • 2 tablespoon water
  1. In the bowl of a stand mixer, cream together butter and sugars. Mix in apple butter and vanilla, followed by salt, baking powder and flour. Continue mixing until no streaks remain.
  2. Cover and chill for at least 1 hour or until completely chilled.
  3. Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
  4. Shape dough into golfball sized balls, flatten to ½-inch thickness. Bake for 10-11 minutes. Allow cookies to rest for 1-2 minutes before transferring to a wire rack to cool.
  5. In a medium bowl, mix together powdered sugar and butter. Mix in caramel syrup and water to desired spreading consistency. Frost cooled cookies and immediately top off with sprinkles.
  6. Allow frosting to set or enjoy immediately.
  7. Store cookies in an airtight container for up to a week.
A Baked by Rachel original recipe.
Recipe by Keep It Sweet Desserts at