Apple Butter Cookies

By Jenn

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Updated Oct 21, 2025

Key Ingredients & Test Notes

All-Purpose Flour with a lower protein of 10–11% provides structure while keeping the cookies tender.

Test Note: Measure carefully and avoid overmixing with butter to prevent dense cookies.

Almond Meal adds a subtle nutty flavor and slightly softer texture to the cookies.

Test Note: Use finely ground almond meal or make our own by blending whole almonds in a food processor.

Pumpkin Spice is a warming blend of cinnamon, nutmeg, ginger, and cloves that adds cozy fall flavor.

Test Note: Toast spices lightly in a dry pan before adding to intensify aroma and flavor.

Unsalted Butter provides richness, flavor, and structure.

Test Note: Use softened butter for best results when creaming with the sugar.

Granulated Sugar sweetens the dough and helps with the cookie’s spread and browning.

Egg adds moisture, structure, and richness to the cookies.

Vanilla Extract boosts overall flavor and enhances the sweetness.

Test Note: Use pure vanilla extract for the best flavor.

Homemade Apple Butter is the flavorful filling that makes these cookies uniquely fall-inspired.

Test Note: Chill apple butter thoroughly before filling to prevent cookies from getting soggy.

Powdered Sugar is used for a light dusting on top, adding visual appeal and a touch of sweetness.

Test Note: Sift before sprinkling to avoid clumps and ensure an even coating.

How to Make Apple Butter Cookies

Start by whisking together the flour, almond meal, pumpkin spice, and salt in a small bowl and set it aside. In your stand mixer with the whisk attachment, beat the butter and sugar until nice and fluffy, then mix in the egg and vanilla on medium-low speed. Slowly add the flour mixture until a dough comes together. It might feel a little sticky, but don’t worry, that’s totally normal. Shape it into a ball, cut it in half, and wrap each piece in plastic wrap. Pop it in the fridge for at least 2 hours to chill (or overnight if you want to prep ahead, just let it sit on the counter for about 30 minutes before rolling).

When you’re ready to bake, preheat your oven to 350°F (176°C). Take one half of the dough and knead it a few times to make it pliable. It may be firm from the fridge, but the warmth from your hands will soften it. Roll it out on a floured surface to about ⅛-inch thick, then use a solid cookie cutter to cut out the bottom cookies. Place them on a parchment-lined baking sheet and bake for 10–12 minutes, just until lightly golden. Transfer to a cooling rack.

Now repeat with the second half of dough. Use a large cutter for the top cookies, then a smaller one to cut out the centers. Don’t toss those little cutouts, you can bake them as mini cookies or roll them into the scraps to make more. Make sure you end up with an even number of tops and bottoms.

Once all your cookies are cooled, it’s assembly time! Lightly dust the tops with powdered sugar, spoon about a teaspoon of apple butter onto each bottom cookie, and gently press the top cookie over it to create your delicious sandwich.

Linzer Sandwich Cookies made with homemade apple butter

Helpful Tips

Use fresh homemade apple butter. The flavor really shines when it’s homemade, so take the time to make it the day before baking.

Stick with almond meal, not fine almond flour. For the best texture, pulse whole almonds in a blender until you get a coarse powder. This gives the cookies a subtle nutty bite.

Chill your dough for about 2 hours. Cold dough is easier to roll and cut, and it helps cookies hold their shape. If it starts getting too soft while you work, pop it back in the fridge until firm.

Get creative with cookie shapes. Use a Linzer cookie cutter or your favorite shapes. You can also skip the windowpane look and simply sandwich apple butter between two solid cookies.

Let cookies cool completely before assembling. This prevents the apple butter from melting and keeps your sandwiches looking neat.

Finish with a dusting of powdered sugar. Sprinkle the tops of the cookies right before placing them on the apple butter for that perfect, seasonal touch.

Leftovers & Storage

Room Temperature: Store your cookies in an airtight container at room temperature for up to 5 days. The flavors actually meld beautifully after a day, making them even more delicious.

Refrigerator: You don’t need to refrigerate them, but if your kitchen is warm or the apple butter is soft, storing them in the fridge can help keep the cookies firm.

Freezer: These cookies freeze beautifully! Wrap them individually or layer them between parchment paper in an airtight container or freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature before serving.

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