Apple Butter Thumbprint Cookies

These Apple Butter Thumbprint Cookies are one of those simple fall bakes that make the whole kitchen smell like cinnamon and apples. Soft, buttery cookies get rolled in a little spice-sugar, pressed in the center, and filled with apple butter that turns jammy in the oven. They’re easy enough for a weeknight and special enough to share with neighbors — the kind of cookie that disappears fast around here.

Course Snack, snacks

Cuisine American

Keyword Apple Butter Cookies, Apple Butter Thumbprint cookie recipe, Apple Butter Thumbprint cookies

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 141kcal

Author Evelyn Osborn

Equipment

Ingredients

½ cup butter softened
1 cup brown sugar
2 eggs
1 teaspoon vanilla extract
2 ½ cups all purpose flour
½ teaspoon baking soda
2 teaspoons apple pie spice divided
¼ cup sugar
½ cup apple butter

Instructions

Preheat your oven to 325°F and line a baking sheet with parchment paper.
In a mixing bowl, beat the softened butter and brown sugar together until the mixture looks light and fluffy. This usually takes 2 to 3 minutes with a hand mixer.
Add the eggs and vanilla extract and beat just until the mixture looks smooth and well combined. Scrape down the sides of the bowl so nothing gets left behind.
Add the flour, baking soda, and 1 teaspoon of apple pie spice. Mix on low just until the dough comes together and no dry streaks of flour remain. It should look soft and a little sticky, not stiff.
Stir together the remaining 1 teaspoon of apple pie spice and the sugar in a small bowl until the spice is evenly mixed through.
Use a tablespoon or a small cookie scoop to portion the dough so the cookies bake up the same size. Roll each scoop between your palms into a smooth ball, then drop it into the sugar mixture and roll it around until it’s well coated on all sides.
Set the coated dough balls on your parchment-lined baking sheet, leaving at least an inch between each one so they have room to bake without running together.
Then take the back of a teaspoon (or your thumb if that’s easier) and press a little well into the center of each ball. Don’t mash it flat — just make a nice indent deep enough to hold a spoonful of apple butter. If the edges crack a bit, gently pinch them back together.
Spoon about 1 teaspoon of apple butter into each well. You want enough to fill it nicely without overflowing
Bake the cookies in the preheated 325°F oven for 12 to 15 minutes, until the edges look set and just lightly golden.
Take the cookies out of the oven and let them sit on the baking sheet for about 5 minutes.
Then slide them onto a wire cooling rack to finish cooling. Once they’re completely cool, they’re ready to serve

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