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+ servings
Linzer Sandwich Cookies made with homemade apple butter

Apple Butter Cookies

Apple Butter Cookies made with Pumpkin Spiced Almond Cookies and Homemade Apple Butter in a Linzer Cookie Sandwich.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
dough chilling time 1 hour
Total Time 25 minutes
Servings 24 cookies
Author Jenn


Cookie Dough

  • 2 cups (256 g) All Purpose Flour
  • cups (85 g) Almond Meal
  • 1 ½ tsp Pumpkin Spice
  • ¼ tsp Salt
  • 1 cup (225 g) Unsalted Butter, room temperature
  • 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


Apple Butter

  • 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.


Eat and enjoy!