Soft, chewy, and packed with warm autumn flavor, these Apple Butter Cookies are the perfect seasonal treat. Each bite is infused with spiced apple goodness, making them irresistible straight from the oven or perfect for gifting to friends and family.
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Apple butter has long been a fall favorite, and these cookies are a delicious way to enjoy it beyond toast and oatmeal. They’re especially popular during holiday cookie swaps, Thanksgiving dessert tables, and cozy autumn baking sessions.
For more apple recipes check out my slow cooker apple butter, apple cider doughnuts, apple crumble pie, and mini air fryer apple hand pies.
Why You’ll Love This Recipe
- Soft & Chewy: The apple butter keeps every cookie tender and moist.
- Full of Fall Flavor: Cinnamon, nutmeg, and cloves bring cozy autumn vibes.
- Easy to Make: Minimal ingredients and simple steps — no complicated rolling or frosting required.
- Versatile: Perfect for lunchboxes, cookie swaps, or paired with your morning coffee.
- Freezer-Friendly: Dough or baked cookies freeze beautifully for later enjoyment.
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Ingredients
After you pick up some apple butter and fresh apple from your local farm stand, you likely have the other ingredients on hand!
- All-purpose flour: adds structure and fullness to the cookie
- Baking soda: helps cookies rise and stay tender
- Ground cinnamon: adds a warm, cozy spice flavor
- Apple Pie Spice: adds a spicy complexity in the background
- Salt: balances sweetness and enhances overall flavor
- Unsalted butter, softened: provides richness and moisture
- Brown sugar: adds chewiness and deep caramel flavor
- Granulated sugar: adds light sweetness and slight crisp edges
- Apple butter: keeps cookies soft and adds natural apple flavor
- Egg: binds the ingredients together
- Vanilla extract: enhances and rounds out the flavors
See recipe card for quantities.
How to Make Slow Cooker Apple Butter
- Whisk the dry ingredients. This helps distribute everything evenly.
2. Cream together the butter and sugars until the lighten in color.
3. Add the apple butter, egg and vanilla. Lower the speed a bit for this step.
Roll the cookies in 1 inch balls and roll in cinnamon and sugar before baking.
4. Slowly add the dry ingredients, keeping the speed lower on the mixer.
Bake until they are golden brown on the edges.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Substitutions
- Gluten-Free: Use a 1:1 gluten-free baking flour blend in place of all-purpose flour.
- Dairy-Free: Replace butter with coconut oil or a dairy-free margarine.
- Vegan: Use a flax egg instead of a regular egg and plant-based butter.
Variations
- Spiced Up: Add a pinch of ground cloves or ginger for extra warmth.
- Deluxe: Fold in chopped pecans or walnuts for crunch.
- Chocolate Lovers: Mix in mini chocolate chips for a fall twist on a classic.
Storage Tips
Store cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months, either baked or as raw dough balls ready to bake later.
Serving Ideas
These cookies are delicious on their own, with a cup of tea or coffee, or crumbled over vanilla ice cream for a quick dessert. They also make a thoughtful gift for fall holidays or cookie swaps.
Expert Tips
- Chill the dough: Don’t skip chilling—this helps the cookies hold their shape and prevents too much spreading.
- Room temperature ingredients: Use softened butter and an egg at room temperature for the smoothest dough and even baking.
- Don’t overmix: Once you add the dry ingredients, mix only until combined to keep the cookies soft and tender.
- Uniform size: Scoop dough evenly so cookies bake at the same rate. A cookie scoop makes this easy.
- Check early: Ovens vary, so begin checking the cookies a minute or two before the timer ends to avoid overbaking.
- Storage tip: Keep cookies in an airtight container at room temperature for up to 4 days, or freeze the dough balls to bake fresh later.
Yes! Homemade apple butter works beautifully in this recipe and adds an extra layer of flavor.
Chilling is highly recommended to prevent spreading and give the cookies a soft, chewy texture.
Absolutely. Scoop the dough into balls, freeze on a tray, then transfer to a freezer bag. Bake from frozen, just add 1–2 minutes to the baking time.
Try stirring in chopped pecans, white chocolate chips, or a sprinkle of cinnamon sugar on top before baking.
More Recipes
Did you try this recipe? Please leave a star rating in the recipe card right below! You can also write a review in the comment section further down the page I always appreciate your feedback. And don’t forget to tag me @freshcoasteats in your photos on social media, I'd love to see your results!
Apple Butter Cookies
Ingredients
Cookies
- 2 ¼ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon apple pie spice (optional)
- ½ cup unsalted butter
- ¾ cup granulated sugar
- ½ cup light brown sugar
- ⅓ cup apple butter
- 1 1 egg
- 1 teaspoon vanilla
For Rolling
- ¼ cup granulated sugar
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and apple pie spice.
- In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the apple butter, egg, and vanilla, mixing until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined.
- Cover the dough and chill in the refrigerator for 30 minutes.
- In a small bowl, mix together the ¼ cup sugar and 1 teaspoon cinnamon.
- Scoop the chilled dough into 1 ½ tablespoon-sized balls, roll each in the cinnamon-sugar mixture, and place 2 inches apart on the prepared baking sheets.
- Bake for 10–12 minutes, until the edges are set and lightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Chilling the dough helps prevent spreading and keeps the cookies thick and chewy.
- Rolling the dough in cinnamon-sugar gives them a spiced snickerdoodle-like finish.
- Apple butter brands can vary in sweetness and spice; adjust the cinnamon or nutmeg if needed.
- Store cookies in an airtight container at room temperature for up to 4 days, or freeze for up to 2 months.
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