Apple Butter Thumbprint Cookies
Delightfully soft cookies filled with sweet apple butter, perfect for fall baking and sharing with loved ones.
Ingredients
For the Cookie Base
- 1 cup unsalted butter, softened Ensure butter is at room temperature.
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup apple butter
- 1/2 teaspoon cinnamon
- 1/2 cup powdered sugar (for dusting) Optional, for finishing touch.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add in the vanilla extract and mix well.
- Gradually add the all-purpose flour, salt, and cinnamon into the butter mixture. Stir until just combined, being careful not to overmix.
- Scoop tablespoons of dough, roll them into balls, and place them on a baking sheet lined with parchment paper.
- Use your thumb or the back of a spoon to create an indent in the center of each cookie.
- Spoon a small amount of apple butter into each thumbprint, being careful not to overfill.
Baking
- Bake for 10-12 minutes or until the edges are lightly golden.
- Remove from the oven and let them cool on a wire rack.
- Dust with powdered sugar once cooled.
Notes
Store cookies in an airtight container at room temperature for up to five days. You can freeze the unbaked dough for later use.