Apple Butter Thumbprint Cookies
Total Time
Prep: 35 min. + chilling Bake: 15 min. + cooling
Yield
24 cookies
These deliciously autumnal apple butter thumbprint cookies have a soft and tender texture, plenty of cinnamon and pools of silky spiced apple butter.
Ingredients
- 1 cup butter, softened
- 3/4 cup confectioners' sugar
- 1/4 cup packed brown sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 2-1/2 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Dash ground nutmeg
- Sugar, for coating
- 1/2 cup apple butter
Directions
- In the bowl of a stand mixer fitted with the paddle attachment, cream butter, confectioners’ sugar and brown sugar together on medium-high speed until the mixture is creamy, 2-3 minutes, scraping the sides of the bowl as needed. Beat in egg and vanilla extract until combined.
- In a small bowl, whisk together flour, cinnamon, baking powder, salt and nutmeg; slowly beat into the butter mixture, scraping the sides as needed. Cover; chill 30 minutes.
- Preheat oven to 325°. Line a 15x10x1-in. baking sheet with parchment paper.
- Pour sugar into a small bowl. Roll chilled cookie dough into tablespoonfuls. Flatten the balls slightly; coat with sugar. Place on prepared baking sheet 2 in. apart. Press a teaspoon measuring spoon into the centers of each cookie to make an indentation. Use your fingers to pinch up the sides. Spoon 1 teaspoon apple butter into each indentation.
- Bake 13-14 minutes or until the edges are set. Transfer to a wire rack; let cookies cool completely.
Nutrition Facts
1 cookie: 157 calories, 8g fat (5g saturated fat), 28mg cholesterol, 135mg sodium, 20g carbohydrate (9g sugars, 1g fiber), 2g protein.
These apple butter thumbprint cookies scream "fall!" Silky centers of apple butter sit on top of cinnamon-y, snickerdoodle-esque cookies. —Nancy Mock, Southbridge, Massachusetts
Recipe Creator
Community Cook
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