Apple Butter Cookies

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 teaspoon Ground Cinnamon, 3 teaspoon Ground Ginger, 1 teaspoon Cloves, 1 teaspoon 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.

Jenn Davis

Apple Butter Cookies

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Apple Butter Cookies made with Pumpkin Spiced Almond Cookies and Homemade Apple Butter in a Linzer Cookie Sandwich.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

dough chilling time 1 hour hr

Total Time 25 minutes mins

Servings: 24 cookies

Course: Dessert

Cuisine: American

Ingredients Method Notes

Ingredients

Cookie Dough

• ▢ 2 cups (256 g) All Purpose Flour
• ▢ ⅔ cups (85 g) Almond Meal
• ▢ 1 ½ teaspoon Pumpkin Spice
• ▢ ¼ teaspoon Salt
• ▢ 1 cup (225 g) Unsalted Butter, room temperature
• ▢ ⅔ cup (85 g) Granulated Sugar
• ▢ 1 Egg
• ▢ ½ teaspoon Vanilla Extract

Filling

• ▢ Homemade Apple Butter, *see link in post

Topping

• ▢ ¼ cup 56 g powdered sugar to sprinkle

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Method

 

Apple Butter

1. Make Homemade Apple Butter Prior to baking cookies. Use chilled apple butter.

Cookies

1. Whisk together flour, almond meal, pumpkin spice, and salt in a small bowl and set aside.
2. In the bowl of a stand mixer with whisk attachment, beat together butter and sugar until fluffy.
3. Add egg and vanilla to butter mixture and mix together on medium low speed.
4. Slowly spoon in flour mixture on medium speed until dough consistency has been formed.
5. 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.
6. Cut dough in half and wrap each section with plastic wrap.
7. Place in refrigerator to chill for 2 hrs.
8. *(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) *
9. Preheat oven to 350 F (176 C)
10. 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.
11. Take solid cookie cutter and cut out cookie shapes using up entire dough.
12. These will be the bottoms of your sandwich.
13. Place on Parchment paper lined tray and bake for 10-12 min or until lightly golden.
14. (I found that 10 minutes worked perfectly for my oven.)
15. Place bottom cookies on cooling rack.
16. 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.
17. (You can keep the small center pieces and make small cookies or add them back to the scraps, roll out and make larger cookies).
18. Be sure to bake an even number of top and bottom cookies.
19. Once all cookies are cooled it is time to assemble.
20. Sprinkle your top cookies without the center with a light dusting of powdered sugar.
21. Spoon a teaspoon of apple butter onto the middle of your bottom cookies.
22. Place the top cookie onto the apple butter.

Notes

Eat and enjoy!

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