Today I have a special guest post from my friend Rachel. She is generously sharing this recipe for Soft Batch Apple Butter Cookies as a favor while I take some time to be with my family. Be sure to head over to her blog and check out some of her other amazing recipes like Apple Cinnamon English Muffin Bread, Whole Wheat Buffalo Chicken Pizza (all of her pizzas look so good!), Cinnamon Graham S’more Cupcakes and Apple Cinnamon Poptarts to name a few…
When Lauren asked me to guest post for her while she was on maternity leave, I couldn’t have been happier to help out. And being Fall, I knew I had to share something with a fun seasonal twist!
I have a bit of an obsession with all things apple, so since I’ve already made a basic vanilla and pumpkin soft batch cookie, apple was clearly next on the list!
Apples and cookies seem to be a rare combination, but it works so well, especially when you use apple butter. No need for eggs here. And there’s no risk of wondering if the apples will be too firm or too soft.
No chunks or lumps here. Smooth, soft and flavorful apple butter cookies that stay soft! They’re just like your favorite Lofthouse style cookie with the flavors of Fall! Let’s not forget the sweet caramel icing, it’s a must and the perfect finish to these apple butter cookies!
- 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
- 1¼ cups powdered sugar
- 1 tablespoon unsalted butter, softened
- 1 tablespoon caramel syrup
- 2 tablespoon water
- 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.
- Cover and chill for at least 1 hour or until completely chilled.
- Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
- 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.
- 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.
- Allow frosting to set or enjoy immediately.
- Store cookies in an airtight container for up to a week.
Be sure to add these fun cookies to your plans soon!
Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.
You might also like:
Graham Cracker Cookies with Toasted Pumpkin Marshmallow Filling
Chewy Milk Chocolate Ginger Cookies
Mini Pumpkin Chocolate Chip Cookies
Yum! I love the idea of an apple cookie. These are super pretty, too!!
So these count as my apple a day, right? Must must must try!
Thanks so much for having me!! Enjoy this special time with your little guy. :)
Thank YOU, Rachel!
These sound scrumptious! And they’re just so cute!!
Love these cookies!! that was so sweet of Rachel . . and Lauren, I hope you are recovering well and, if you’ve already had your baby, spending lots of precious time with your new bundle of joy!
Thank you so much, Alice! I definitely am:-)
I just made these and they turned out great! Soft and not sickening sweet. I am a relative novice and had no issues. Adding recipe to my collection. Thank you.
Thanks so much for the nice comment, Rachel’s recipe is a good one! Glad you enjoyed:-)