Apple Butter Cookies made with Homemade Apple Butter and a sprinkling of powdered sugar should be on your holiday baking list this year! All the best fall spices with warming apple packaged together in Linzer Cookie fashion, for a one bite seasonal tastebud delight. I really love these cookies, can’t you tell?!
Apple Butter Sandwich Cookies are great to serve at a holiday party. Or just dunk them in your morning pumpkin coffee like me. You could also grab a festive tin and layer these cookies between parchment paper and give them as a gift. Scarf them while you carve a pumpkin and plan out Thanksgiving recipes. Either way I bet you can’t eat just one!!
First thing is to whip up a batch of Homemade Apple Butter! Make this the day before you intend to bake cookies, so the apple butter has time to cool.
Tips for Making Apple Butter Cookies
- Use fresh Homemade Apple Butter
- Make sure your unsalted butter is room temperature and not melted.
- Use Almond Meal and not Fine Almond Flour
- Make your own Almond Meal by adding almonds to a blender and pulsing until a coarse powder is formed.
- Mix your Pumpkin Spice in advance. (Stir together 2 tsp Ground Cinnamon, 3 tsp Ground Ginger, 1 tsp Cloves, 1 tsp Nutmeg..save leftover in a container with lid)
- Allow dough to chill in the fridge for about 2 hrs before rolling out.
- Cold dough is easier to work with. If you find your cookie dough is getting soft, simply place back in the fridge until firm.
- Use a Linzer Cookie Cutter shape of your choice or simply use one large and one small cookie cutter.
- You can also do away with the Windowpane Cookie look, by using two solid cookies and sandwiching apple butter between them.
- Let cookies cool before making them into sandwiches.
- Sprinkle your top cookies with powdered sugar before placing onto apple butter covered cookie bottoms.
- Store Cookies in an airtight container. They don’t need to be refrigerated, but will easily freeze.
Apple Butter Cookies
- 2 cups (256 g) All Purpose Flour
- ⅔ cups (85 g) Almond Meal
- 1 ½ tsp Pumpkin Spice
- ¼ tsp Salt
- 1 cup (225 g) Unsalted Butter, room temperature
- ⅔ cup (85 g) Granulated Sugar
- 1 Egg
- ½ tsp Vanilla Extract
- Homemade Apple Butter *see link in post
- ¼ cup 56 g powdered sugar to sprinkle
- Make Homemade Apple Butter Prior to baking cookies. Use chilled apple butter.
- Whisk together flour, almond meal, pumpkin spice, and salt in a small bowl and set aside.
- In the bowl of a stand mixer with whisk attachment, beat together butter and sugar until fluffy.
- Add egg and vanilla to butter mixture and mix together on medium low speed.
- Slowly spoon in flour mixture on medium speed until dough consistency has been formed.
- Remove dough from bowl and form into a ball with your hands. It may be a little sticky but just mold it into shape and don’t worry it will firm in the fridge.
- Cut dough in half and wrap each section with plastic wrap.
- Place in refrigerator to chill for 2 hrs.
- *(Dough can be made and kept in fridge over night. You will need to set it out on counter for about 30 minutes before rolling) *
- Preheat oven to 350 F (176 C)
- Remove one dough half from fridge and work with your hands a few times to make it pliable. After sitting in the fridge it may be a little hard, but the warmth from your hands will make it easy to manipulate. Roll out onto a floured surface to ⅛ in. thickness.
- Take solid cookie cutter and cut out cookie shapes using up entire dough.
- These will be the bottoms of your sandwich.
- Place on Parchment paper lined tray and bake for 10-12 min or until lightly golden.
- (I found that 10 minutes worked perfectly for my oven.)
- Place bottom cookies on cooling rack.
- Now remove your second half of dough and repeat with large cookie cutter. Then take smaller shape and cut out the centers of each cookie.
- (You can keep the small center pieces and make small cookies or add them back to the scraps, roll out and make larger cookies).
- Be sure to bake an even number of top and bottom cookies.
- Once all cookies are cooled it is time to assemble.
- Sprinkle your top cookies without the center with a light dusting of powdered sugar.
- Spoon a teaspoon of apple butter onto the middle of your bottom cookies.
- Place the top cookie onto the apple butter.