Homemade Apple Butter Thumbprint Cookies for Cozy Fall Feels
These Homemade Apple Butter Thumbprint Cookies are a delightful treat, combining cozy fall flavors with a melt-in-your-mouth texture.
Equipment
- - Baking sheet
- - Parchment paper
- Medium bowl
- Whisk
- - Spoon
- - Wire rack
Ingredients
For the Cookies
- 4 oz Butter softened to room temperature
- 1.75 oz Sugar can substitute with brown sugar
- 5 oz All-Purpose Flour King Arthur brand is recommended
- 1.5 tbsp Cornstarch no substitutes for best results
- 1 tsp Baking Powder acts as a leavening agent
- 2 tsp Vanilla Extract Madagascar vanilla preferred
- 1/4 tsp Cardamom freshly ground preferred
- pinch Salt balances sweetness
- 1 cup Apple Butter store-bought or homemade, thicker consistency recommended
For the Optional Glaze
- 1 cup Powdered Sugar sifted to remove lumps
- Cinnamon to taste
- Water as needed for consistency
Instructions
How to Make Homemade Apple Butter Thumbprint Cookies
- Preheat your oven to 390°F (200°C) and line a baking sheet with parchment paper.
- Measure and prepare all your ingredients in small bowls.
- In a medium bowl, cream the softened butter and sugar together until light and fluffy, about 2-3 minutes.
- Mix in the vanilla extract until fully incorporated.
- In another bowl, whisk together flour, cornstarch, baking powder, cardamom, and salt.
- Gradually add the dry mixture to the creamed mixture, folding gently until just combined.
- Divide the dough into 12 equal portions and roll them into balls.
- Gently press a deep thumbprint into each dough ball.
- Spoon apple butter into the thumbprint of each cookie.
- Bake in the preheated oven for 10-12 minutes, or until the edges turn golden brown.
- Allow the cookies to cool on the baking sheet for 5-10 minutes, then transfer to a wire rack.
- For the glaze, whisk together powdered sugar, cinnamon, and enough water for a drizzle-able consistency.
Notes
These cookies can be stored at room temperature for up to 5 days in an airtight container, or refrigerated for up to 1 week. They can also be frozen for up to 3 months.