These Apple Butter Cookies are soft, chewy and cozy with a woodsy spice! As if crinkle top snickerdoodle cookies combined with baked apples to make the perfect fall dessert! My quick and easy apple butter recipe uses pre-made applesauce so you'll have these cookies in no time! Best yet, these beauties are gluten free, nut free, eggless and can easily be vegan with a few tweaks!
These Apple Butter Cookies do not disappoint! They have a lovely apple flavor with lots of woodsy spice from the cinnamon. The apple butter in the cookie dough acts as an egg replacer, so no cornstarch slurry is needed! Thanks to all the moisture from the apple, these apple and cinnamon cookies are soft for days!
For more apple desserts, check out my Apple Pie Cookies, my Applesauce Crumb Cake, my Apple Tea Cake, my Baked Apple Cider Donuts and my Apple Pie Ice Cream.
Reasons to Love These Apple Butter Cookies
- Allergy Friendly- This apple cookie recipe is gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Soft & Fluffy- These cookies are so super soft, moist and delicious.
- Easy Apple Butter- This quick and easy apple butter recipe only takes 10 minutes to make!
- Covered in Cinnamon Sugar- The cinnamon sugar coating gives a nice woodsy sweetness to the baked apple flavor! If you love cinnamon without the apple, check out my Gluten Free Snickerdoodle Cookies!
- Autumn Flavor- The apple cinnamon combo gives us the cozy vibes of fall like with my Apple Cinnamon Cookies!
Ingredient Notes
- Applesauce- We use store-bought to make a super quick and easy apple butter! If you want to use homemade, check out my Slow Cooker Applesauce but keep in mind it takes 4 hours to make!
- Dark Brown Sugar- Used in the apple butter to create a lovely rich sweetness.
- Cinnamon- Gives the apple cookies that cozy woodsy flavor that reminds us of fall!
- Kosher Salt- Helps draw out all the flavors.
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart.
- Granulated Sugar- We use this in the cookie dough and also in the cinnamon sugar topping.
- Light Brown Sugar- We use this in combination with the granulated sugar!
- Butter/ Vegan Baking Stick- Only use room temperature. Don’t use melted or softened or the cookies will spread out during baking.
- Pure Vanilla Extract- Make sure the vanilla you use is pure and gluten free. Using a vanilla that isn't pure will give the cookies and frosting a chemical-like flavor.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make these into Vegan Apple Cookies
- Use a gluten free flour that’s free from dairy.
- Make sure the brands of sugars you use are vegan.
- Use vegan baking sticks instead of butter.
Make this Recipe with All Purpose Flour
- Use 1 cup plus 2 tablespoons of packed AP flour (168 grams plus 2 tablespoons)
- Make sure to use only ¼ cup applesauce.
- Still freeze the dough due to the lack of eggs.
How to Make Smaller Cookies
- Use a small cookie scoop or roll the dough into 1 inch balls and drop in the cinnamon sugar.
- Bake the cookies at the same temperature but for 13-15 minutes. Reshape as needed. Should make 20 cookies.
This recipe has not been tested with some of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Apple Butter Cookies
Here are the step by step instructions to make this cookie recipe using apple butter!
Step 1: Bring Apple Butter Ingredients to a Boil
Combine the applesauce, cinnamon, dark brown sugar and salt together in a small pen set over medium high heat.
Cook, stirring constantly for 3-5 minutes until rapidly boiling.
Step 2: Cook for an additional 5 Minutes
Lower the heat to medium low and continue to cook, stirring frequently, for another 5 minutes or until there is about ½ cup of apple butter left. Set aside to cool.
Step 3: Whisk Together The Dry Ingredients
In a large bowl, whisk together the gluten free flour, baking powder, ground cinnamon and kosher salt. Set aside.
Step 4: Cream The Butter And Sugars
In the large bowl of an electric mixer or using a hand held mixer, beat the room temperature butter, granulated sugar and light brown sugar until smooth and creamy. About 2 minutes.
Step 5: Add in Apple Butter and Vanilla
Beat in the apple butter and pure vanilla extract until combined. It may appear chunky; that's normal.
Step 6: Add in the Dry Ingredients and Freeze
Slowly beat in the gluten free flour mixture and mix until just combined. Scrape down the sides of the bowl with the spatula and combine again. Freeze for 30 minutes.
Step 7: Scoop The Dough, Make the Cinnamon Sugar and Coat Dough Balls
Using a large cookie scoop (I use a 2 ounce cookie scoop), scoop the dough out into 8 scoops.
In a small bowl, whisk together the cinnamon and sugar. Drop the dough balls one at a time into the cinnamon sugar and coat completely.
Step 8: Bake the Cookies and Cool
Bake the cookies at 325 degrees Fahrenheit for 15 minutes or until golden on the bottoms.
Immediately reshape the cookies when they come out of the oven and let cool on the baking sheet for 5 min before transferring to a cooling rack.
Expert Baking Tips
For the Apple Butter
- Use Unsweetened Applesauce- We add sugar so you don't need to use an applesauce with added sugar. Use store-bought to make the recipe super simple!
- Stir Constantly- Make sure you stir non-stop while it is boiling otherwise the apple butter can burn on the bottom.
For the Apple Butter Cookies
- Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. For this recipe use packed cups or the gram amount: (168 grams plus 2 tablespoons).
- Use Room Temperature Butter- Do not use softened or melted butter/vegan baking sticks. The cookies will spread out when baking into a giant mess.
- Freezing the Dough- If you don’t freeze the cookie dough for at least 30 minutes, the dough will be too sticky to roll into balls.
- Wash the Cookie Scoop- If you notice the dough getting stuck in the cookie scoop, wash and dry your scoop halfway through making the dough balls.
- Reshape the Cookies- If you want your cookies nice and round, reshape them as soon as they come out of the oven. Use a spatula to push them back into a circle shape. Work quickly because they harden pretty fast. If they are slightly puffed up, use the spatula to gently push them down.
Recipe FAQs
Yes. You may make it the day before. Once it is cool, place in an airtight container in the fridge until ready to use.
Yes. You can make the cookie dough the day before. Keep it in a bowl and cover the top with plastic wrap in the fridge.
If doing this, there is no need to freeze the dough prior to baking.
Freezing Raw Dough: Form the dough into balls. Place dough balls (not stacked) on a parchment lined baking sheet and pop in the freezer uncovered. Freeze for 10-15 minutes or until completely frozen. Once frozen, store the dough balls in a zip top bag for 1 month. When ready to use, bake at the same temperature for 18-19 minutes instead of 15.
Yes! Most gluten free and eggless baked goods are best made the same day, but you can make these cookies one day before!
Thanks to the moisture from the apple butter, these actually get softer the next day. The first day they will be crispy on the edges with chewy middles. After storing them in an airtight container overnight, the cookies will have softer edges.
Storing: Once the cookies have cooled, store them in an airtight container or in a zip top bag at room temperature for up to 3 days.
If you want the cookies warm, heat the cookie in the microwave for a few seconds prior to serving. Be careful not to burn your mouth.
Freezing Baked Cookies: To freeze already baked cookies, place cookies (not stacked) on a parchment lined baking sheet and pop in the freezer uncovered. Freeze for 10-15 minutes or until the cookies are completely frozen. Once frozen, you can store them stacked in a freezer safe airtight container or zip top bag in the freezer for up to 1 month. To defrost, take the container out and leave at room temperature until soft. 1-2 hours.
Freezing Raw Dough: Form the dough into balls. Place dough balls (not stacked) on a parchment lined baking sheet and pop in the freezer uncovered. Freeze for 10-15 minutes or until the dough balls are completely frozen. Once frozen, store in a zip top bag for 1 month. When ready to use, bake at the same temperature for 18-19 minutes instead of 15.
More Fall Cookie Recipes You'll Love
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📖 Recipe
Apple Butter Cookies
Ingredients
For the Easy Apple Butter
- 1 cup unsweetened applesauce
- 2 tablespoons dark brown sugar , packed
- ¾ teaspoon ground cinnamon
- 2 pinches kosher salt
For the Apple Butter Cookies
- 1 cup plus 2 tablespoons multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- ¼ cup unsalted butter or vegan baking stick, room temperature
- ½ cup granulated sugar
- ¼ cup light brown sugar , packed
- ¼ cup plus 2 tablespoons apple butter
- 1 teaspoon pure vanilla extract
For the Cinnamon Sugar Coating
- 2 tablespoons granulated sugar
- ⅛ teaspoon ground cinnamon
Instructions
For the Apple Butter
- Combine the 1 cup applesauce, 2 tablespoons dark brown sugar, ¾ teaspoon ground cinnamon and 2 pinches of kosher salt together in a small saucepan set over medium high heat.
- Cook for about 3-5 minutes, stirring constantly until the mixture is rapidly boiling.
- After 5 minutes, lower to medium low heat and stir frequently for an additional 5 minutes. There will be about ½ cup of the mixture remaining.
- Transfer to a heat safe bowl and let cool on the counter while you begin making the cookies. The apple butter will thicken more as it cools.
For the Apple Butter Cookies
- In a large bowl, whisk together the 1 cup plus 2 tablespoons gluten free flour, 1 teaspoon baking powder, ½ teaspoon ground cinnamon and ¼ teaspoon kosher salt. Set aside.
- In the large bowl of an electric mixer or using a hand held mixer, beat the ¼ cup room temperature butter or vegan baking stick and the ½ cup of granulated sugar and ¼ cup light brown sugar until smooth and creamy. About 2 minutes.
- Add in the ¼ cup plus 2 tablespoons apple butter and the 1 teaspoon pure vanilla extract and beat until combined. It may appear slightly chunky. That's normal.
- With the mixer on low speed, slowly add in the gluten free flour mixture. Mix until just combined. Scrape down the sides of the bowl with the spatula and combine.
- The dough will be very sticky. Add it to a freezer safe bowl, cover the top with plastic wrap and pop the entire bowl of dough in the freezer for 30 min. When the dough is almost done chilling, preheat your oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper. Do not grease.
- Take the bowl of dough out of the freezer. Using a large cookie scoop (I use a 2 ounce scoop), scoop the dough out into 8 scoops. If it is sticking to your hands, get your hands slightly wet.
- In a small bowl, whisk together the 2 tablespoons granulated sugar with the ⅛ teaspoon cinnamon.Drop the dough balls one at a time into the cinnamon sugar mixture and coat completely.
- Place dough balls about 3-4 inches apart on the parchment lined baking sheet.Bake the cookies in the center rack of the oven at 325 degrees Fahrenheit for 15 minutes until golden on the bottoms. You can carefully use a cookie spatula to check.
- Immediately reshape the cookies when they come out of the oven. Use a spatula to push them into a circle and let cool on the baking sheet for 5 min before transferring to a cooling rack. Gently push them down in the center if they're slightly puffed up.If you don't let them cool a little on the pan, the cookies will break apart into a giant mess when you try to lift them up.
John
These cookies came of so sweet and cozy!