Apple Butter Cookies
User Reviews
5
Apple Butter Cookies
Description
This cookie dough combines apple butter, melted unsalted butter, and light brown sugar for moisture and sweetness. Rolled oats add texture and body, while all-purpose flour, baking soda, cinnamon, and a pinch of salt balance the flavor and provide structure. The dough is folded together gently to avoid toughness.
Cookies are portioned into small balls and baked at 350°F until the edges are golden but the centers remain soft. Cooling on the baking sheet first helps them set gently before transferring to wire racks.
The recipe advises storing cooled cookies in an airtight container at room temperature, with parchment paper between layers if stacking is needed. They keep about four days at room temperature and up to a week refrigerated. Chilling the dough before baking limits spreading and helps maintain shape. Rotating the baking sheet during baking encourages even cooking.
Ingredients
- ½ cup apple butter
- ⅓ cup light brown sugar packed
- ¼ cup butter melted, unsalted
- 1 ¼ cups rolled oats
- ¾ cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- Pinch salt
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, stir together the apple butter, brown sugar, and melted butter. In another bowl, combine the oats, flour, baking soda, cinnamon, and salt. With a spatula, fold the oat mixture into the apple butter mixture until combined.
- Divide the dough into 1 ½ tablespoon-sized balls using a spring-loaded scoop and drop onto the prepared baking sheets, about 1 inch apart. Bake for 10-13 minutes or until golden brown and dry around the edges but still soft in the middle.
- Cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.
Notes
- Use a rubber spatula or spoon to fold the dry ingredients into the wet gently to avoid overmixing and tough cookies.
- If the dough feels dry, add up to one tablespoon of water depending on apple butter consistency.
- Chill the dough for about 30 minutes before baking to help the cookies keep their shape.
- Rotate the cookie sheet halfway through baking for even cooking.
- Store completely cooled cookies in an airtight container with parchment paper between layers. Keep at room temperature up to 4 days and refrigerate for up to a week.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14cookies
Amount Per Serving
Calories 119 kcal
% Daily Value*
| Calories | 119kcal | 6% |
| Carbohydrates | 20g | 7% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 9mg | 3% |
| Sodium | 103mg | 4% |
| Potassium | 51mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 104IU | 2% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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