As a professional food blogger focused on Fall Baking, I blended apple butter and apple cider into a classic sugar cookie to introduce a subtle seasonal twist that’s explained in the recipe.

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I didn’t plan to fall for a sugar cookie, but when I mixed in apple butter and just a whisper of ground cinnamon I knew something different was happening. These Frosted Apple Butter Cookies look simple, but there’s a tiny twist, not flashy, just the kind that keeps you coming back.

I love how the frosting echoes that apple note so it doesn’t feel overdone. If you like Fall Baking, this will make you rethink plain sugar cookies in a good way.

I’m warning you, you might tell yourself you’ll only eat one, then surprise yourself when you dont.

Ingredients

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Apple butter adds deep apple sweetness, some fiber, and a warm cozy flavor.
Butter gives richness and fat, makes cookies tender, not healthy but delicious.
Brown sugar brings molasses notes, extra moisture, lots of carbs and sweetness.
Flour builds structure, mostly carbs, little protein, so cookies hold together.
Cinnamon adds warm spice, tiny antioxidants, and pairs perfectly with apple.
Cider gives a light tang, a hint of fruitiness, helps balance sweetness.
Powdered sugar sweetens frosting, lots of sugar, makes silky smooth finish.
Eggs add protein and structure, help browning and chew.
Vanilla boosts aroma, rounds flavor, tiny sweetness without sugar.

Ingredient Quantities

For the cookies:

2 1/2 cups (312 g) all purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp fine salt

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1 cup (226 g) unsalted butter room temp

3/4 cup granulated sugar

1/4 cup packed light brown sugar

1 large egg plus 1 egg yolk

1 tsp vanilla extract

1/2 cup apple butter

2 tablespoons apple cider

For the frosting:

2 cups (240 g) powdered sugar

4 tablespoons (56 g) unsalted butter room temp

2 tablespoons apple butter

1 to 2 tablespoons apple cider

1/2 tsp vanilla extract

Pinch of salt

1/4 tsp ground cinnamon

How to Make this

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1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.

2. Whisk together 2 1/2 cups (312 g) all purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp fine salt, 1 tsp ground cinnamon and 1/4 tsp ground nutmeg in a bowl and set aside.

3. In a stand mixer or with a hand mixer, cream 1 cup (226 g) room temperature unsalted butter with 3/4 cup granulated sugar and 1/4 cup packed light brown sugar until light and fluffy, about 2 to 3 minutes. Scrape down the bowl.

4. Add 1 large egg plus 1 egg yolk and 1 tsp vanilla extract, beat until combined. Stir in 1/2 cup apple butter and 2 tablespoons apple cider until smooth.

5. Slowly add the dry mixture on low speed and mix just until no streaks of flour remain. Don’t overmix or the cookies will get tough.

6. Chill the dough 30 to 60 minutes so it firms up and spreads less while baking.

7. Scoop rounded tablespoonfuls (about 1 to
1.5 tbsp each) or use a small cookie scoop, place 2 inches apart on prepared sheets and lightly flatten each ball with your palm or the bottom of a glass.

8. Bake 9 to 11 minutes, until edges are set and centers still look a bit soft. Let cookies rest on the sheet 5 minutes, then transfer to a wire rack to cool completely.

9. Make the frosting: beat 2 cups (240 g) powdered sugar with 4 tbsp (56 g) room temperature unsalted butter until a bit crumbly, then add 2 tbsp apple butter, 1/2 tsp vanilla, a pinch of salt and 1/4 tsp ground cinnamon. Add 1 to 2 tbsp apple cider, 1 tbsp at a time, until you reach a spreadable consistency. If it gets too thin add a little more powdered sugar, if too thick add a dash more cider.

10. Spread or pipe frosting onto fully cooled cookies, let set for 20 minutes. Store in an airtight container at room temp up to 3 days or refrigerate for longer. If they get too firm, warm a sec in the microwave to soften before serving.

Equipment Needed

1. Oven (set to 350 F)
2. Two baking sheets and parchment paper
3. Two large mixing bowls (one for dry, one for wet)
4. Stand mixer or hand mixer, either works
5. Measuring cups and measuring spoons
6. Whisk and rubber spatula
7. Cookie scoop or tablespoon plus a small glass to flatten balls
8. Wire cooling rack

FAQ

Q: Can I make the dough ahead or freeze it? A: Yes. You can chill the dough in the fridge for 30 minutes up to 24 hours, that helps control spreading and makes it easier to roll. For longer storage freeze scooped dough balls on a tray until firm then bag them for up to 3 months. Bake from frozen, add 1 to 2 minutes to the bake time. Baked, unfrosted cookies freeze well too, up to 2 months, then thaw and frost.

Q: How do I get soft centers with slightly crisp edges? A: Don’t overbake. Bake at 350 F for about 9 to 11 minutes for medium cookies, until edges are set but centers still look a bit soft. Let them cool on the sheet 4 to 5 minutes, they’ll finish setting. The egg plus an extra yolk and the apple butter in the dough help keep them tender.

Q: I don’t have apple butter or apple cider, what can I use instead? A: If you lack apple butter, use 1/2 cup smooth applesauce plus 2 tablespoons packed brown sugar and 1/4 tsp cinnamon, and reduce the apple cider in the recipe by about 1 tablespoon. For apple cider, substitute apple juice or strong apple concentrate, or plain water in a pinch though the apple flavor will be milder.

Q: My frosting is too thin or too thick, how do I fix it? A: If too thin add powdered sugar a tablespoon at a time until it thickens, if too thick add apple cider 1 teaspoon at a time until you reach spreadable consistency. Chill to firm it up, or let it sit at room temp a few minutes to loosen. Don’t heat it or the butter will melt.

Q: Can I make these vegan or egg free? A: You can, but expect texture changes. Use vegan butter and replace the egg plus yolk with two flax eggs (2 tbsp ground flax + 6 tbsp water, mixed and rested) or a commercial egg replacer. The cookies may be a bit denser and less tender, but still tasty. Adjust chilling and bake time as needed.

Q: Any tips for rolling, cutting and preventing sticking? A: Chill the dough 30 to 60 minutes first. Roll between two sheets of parchment to avoid extra flour, or lightly dust with flour if needed. If edges crack a little, press gently with your hand to smooth. Space cookies 1 to 2 inches apart on the sheet, use a cookie scoop for even sizes, and rotate the pan halfway through baking if your oven bakes uneven.

Frosted Apple Butter Sugar Cookies Recipe Substitutions and Variations

All purpose flour: swap with whole wheat pastry flour 1:1 for a nuttier, slightly denser cookie, or use a 1:1 gluten free flour blend (add ~1/4 tsp xanthan gum if the blend has none) — you’ll get a similar texture.
Unsalted butter: use salted butter and cut the recipe salt by about 1/4 tsp, or for a dairy free option use solid coconut oil 1:1 (flavor and mouthfeel will be a bit different).
Light brown sugar: replace with coconut sugar 1:1 for a less moist, caramel note, or make quick brown sugar by stirring 1 tbsp molasses into 1 cup granulated sugar.
Apple butter: swap with pumpkin butter or pear butter 1:1 for a similar spice and thickness, or use 1/3 cup smooth applesauce plus 1 tsp cinnamon if you want lower sugar and a similar apple flavor.

Pro Tips

– Measure flour by spooning it into the cup then level off, or better yet use a scale. If your dough seems too sticky after chilling, add flour a tablespoon at a time until it holds shape without being dry.

– Chill longer for thicker, chewier cookies. You can chill overnight or up to 24 hours for more flavor depth. If the dough gets rock hard, let it sit 10 minutes at room temp so it’s scoopable.

– Taste and adjust the apple butter and cider before adding to the whole batch. Apple butter brands vary a lot, some are sweeter or thinner. If your frosting gets too thin, add powdered sugar a little at a time or stir in a half teaspoon of cornstarch to thicken without making it grainy.

– Bake on a middle rack and rotate the sheet halfway through for even browning. Cool completely before frosting, and when storing layer with parchment between cookies to keep the frosting neat. If refrigerated and too firm, warm a cookie 6 to 8 seconds in the microwave to soften.

Frosted Apple Butter Sugar Cookies Recipe

Recipe by Nicky Smith

0.0 from 0 votes

As a professional food blogger focused on Fall Baking, I blended apple butter and apple cider into a classic sugar cookie to introduce a subtle seasonal twist that's explained in the recipe.

Servings

servings

Calories

219

kcal

Equipment: 1. Oven (set to 350 F)
2. Two baking sheets and parchment paper
3. Two large mixing bowls (one for dry, one for wet)
4. Stand mixer or hand mixer, either works
5. Measuring cups and measuring spoons
6. Whisk and rubber spatula
7. Cookie scoop or tablespoon plus a small glass to flatten balls
8. Wire cooling rack

Ingredients

For the cookies:
2 1/2 cups (312 g) all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1 cup (226 g) unsalted butter room temp
3/4 cup granulated sugar
1/4 cup packed light brown sugar
1 large egg plus 1 egg yolk
1 tsp vanilla extract
1/2 cup apple butter
2 tablespoons apple cider
For the frosting:
2 cups (240 g) powdered sugar
4 tablespoons (56 g) unsalted butter room temp
2 tablespoons apple butter
1 to 2 tablespoons apple cider
1/2 tsp vanilla extract
Pinch of salt
1/4 tsp ground cinnamon

Directions

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Whisk together 2 1/2 cups (312 g) all purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp fine salt, 1 tsp ground cinnamon and 1/4 tsp ground nutmeg in a bowl and set aside.
In a stand mixer or with a hand mixer, cream 1 cup (226 g) room temperature unsalted butter with 3/4 cup granulated sugar and 1/4 cup packed light brown sugar until light and fluffy, about 2 to 3 minutes. Scrape down the bowl.
Add 1 large egg plus 1 egg yolk and 1 tsp vanilla extract, beat until combined. Stir in 1/2 cup apple butter and 2 tablespoons apple cider until smooth.
Slowly add the dry mixture on low speed and mix just until no streaks of flour remain. Don't overmix or the cookies will get tough.
Chill the dough 30 to 60 minutes so it firms up and spreads less while baking.
Scoop rounded tablespoonfuls (about 1 to
5 tbsp each) or use a small cookie scoop, place 2 inches apart on prepared sheets and lightly flatten each ball with your palm or the bottom of a glass.
Bake 9 to 11 minutes, until edges are set and centers still look a bit soft. Let cookies rest on the sheet 5 minutes, then transfer to a wire rack to cool completely.
Make the frosting: beat 2 cups (240 g) powdered sugar with 4 tbsp (56 g) room temperature unsalted butter until a bit crumbly, then add 2 tbsp apple butter, 1/2 tsp vanilla, a pinch of salt and 1/4 tsp ground cinnamon. Add 1 to 2 tbsp apple cider, 1 tbsp at a time, until you reach a spreadable consistency. If it gets too thin add a little more powdered sugar, if too thick add a dash more cider.
Spread or pipe frosting onto fully cooled cookies, let set for 20 minutes. Store in an airtight container at room temp up to 3 days or refrigerate for longer. If they get too firm, warm a sec in the microwave to soften before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.