Equipment
- 1 stand mixer or hand mixer
- 1 small bowl
- 1 Cookie Scooper 2 ounce
- 1 large cookie sheet
Ingredients
Cinnamon Swirl
- 1 Tbsp (14g) salted butter melted
- 1 Tbsp (18g) apple butter
- 1/4 cup (50g) dark brown sugar lightly packed
- 1 tsp ground cinnamon
Apple Butter Cookies
- 1/2 cup salted butter room temperature
- 1 cup (200g) light brown sugar lightly packed
- 1/4 cup (65g) apple butter
- 1 large egg room temperature or cold
- 2 tsp vanilla extract
- 2 cups (240g) all-purpose flour spooned and leveled
- 2 tsp baking powder
- 1/2 tsp fine sea salt
Apple Butter Icing
- 3/4 cup (90g) powdered sugar spooned and leveled
- 2 Tbsp (30mL) heavy whipping cream
- 1 Tbsp (18g) apple butter
Method
Cinnamon Swirl
- In a small bowl, combine the melted butter with the apple butter, dark brown sugar and cinnamon. Mix them together until the mixture is well combined. Cover it and set it in the freezer for about 15 minutes, while you make the cookies.1 Tbsp (14g) salted butter melted, 1 Tbsp (18g) apple butter, 1/4 cup (50g) dark brown sugar lightly packed, 1 tsp ground cinnamon
Apple Butter Cookies
- In the bowl of the stand mixer, fit with a paddle attachment (or a large bowl with a hand mixer), place the room temperature butter with the light brown sugar and apple butter. Turn the mixer up to medium speed and beat for two minutes.1/2 cup salted butter room temperature, 1 cup (200g) light brown sugar lightly packed, 1/4 cup (65g) apple butter
- Scrape the edge of the bowl and then add the egg and the vanilla. Turn the mixer back up to medium speed and beat for another two minutes.1 large egg room temperature or cold, 2 tsp vanilla extract
- Scrape the edge of the bowl again and then add the flour, baking powder and salt. Turn the mixer up to low speed and mix just until the last streak of flour is combined.2 cups (240g) all-purpose flour spooned and leveled, 2 tsp baking powder, 1/2 tsp fine sea salt
- By now the cinnamon swirl mixture should have hardened a little. It should be firm but malleable, not frozen hard. Add this to the cookie dough and turn the mixer up to low speed for just a couple seconds to allow the mixtures to marble together. Don't over-mix.
- Refrigerate the marbled cookie dough for 30-60 minutes, until the dough is firm but scoop-able and holds it's shape well.
- Preheat the oven to 350F/177C convection (325F/163C conventional) Scoop 2.5 ounces of cookie dough onto two baking sheets (5-6 cookies per sheet), and bake for about 14-16 minutes. The edges should feel set, the center should puff up and not look wet.
- Remove the cookies from the oven, give the pan a good bang on the counter (should shrivel a bit when you do this) and use something round or a utensil to press in the sides to make them more round (if they need it). Allow them to cool on the pan for at least 10 minutes before removing.
Apple Butter Icing
- Once the cookies have cooled, in a small bowl, combine the powdered sugar with the apple butter and heavy whipping cream. until it's completely smooth.3/4 cup (90g) powdered sugar spooned and leveled, 2 Tbsp (30mL) heavy whipping cream, 1 Tbsp (18g) apple butter
- Drizzle on top of the cookies and serve or allow the icing to set.
Notes
I got 11 cookies that were 2.5 ounces each. If you make them just 2 ounces, you could get like 13 cookies and reduce bake time by 1-2 minutes.
Nutrition
Calories: 328kcalCarbohydrates: 55gProtein: 3gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 45mgSodium: 274mgPotassium: 80mgFiber: 1gSugar: 36gVitamin A: 357IUVitamin C: 0.1mgCalcium: 77mgIron: 1mg