Apple Butter Thumbprint Cookies
Apple butter thumbprint cookies bring the flavor of a spiced fall preserve into a soft, buttery cookie. The dough is simple and lightly flavored with vanilla and cinnamon, so the apple butter stays at the center of each bite.
The key is to press the wells before baking and reinforce them once the cookies come out of the oven. That gives the apple butter a neat pocket without making the cookie spread too much or turn dry at the edges.
Use a thick apple butter rather than thin applesauce. A dense preserve holds its shape, bakes into a glossy filling, and adds concentrated apple flavor without leaking across the tray.
A quick vanilla glaze finishes the cookies after they cool. It adds a little sweetness and a bakery-style look while keeping the warm apple spice flavor clear.
Nutrition (per serving)
Directions
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1
Heat the oven to 350°F and line two baking sheets with parchment paper.
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2
Beat the softened butter, granulated sugar, and brown sugar in a large bowl until creamy and lighter in color, about 2 minutes.
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3
Beat in the egg yolk and 1 1/2 teaspoons vanilla extract until the mixture looks smooth.
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4
Stir in the flour, cinnamon, and salt just until a soft dough forms and no dry streaks remain.
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5
Scoop the dough into 24 tablespoon-size balls, roll them smooth, and place them 2 inches apart on the prepared baking sheets.
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6
Press a deep well into the center of each dough ball with your thumb or the back of a 1/2-teaspoon measure, then fill each well with about 1/2 teaspoon apple butter.
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7
Bake for 12 to 14 minutes, until the cookies look set and the bottoms are lightly golden.
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8
While the cookies are still warm, gently press the centers again if they puffed, then let the cookies cool on the baking sheets for 5 minutes before moving them to a rack.
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9
Whisk the powdered sugar, milk, and 1/4 teaspoon vanilla extract into a smooth glaze, adding a few extra drops of milk only if needed.
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10
Drizzle the cooled cookies with vanilla glaze and let the glaze set for 15 minutes before serving.
Ingredients
- Unsalted Butter, softened:1/2 cup
- Granulated Sugar:1/2 cup
- Light Brown Sugar, packed:1/4 cup
- Large Egg Yolk:1
- Vanilla Extract:1 1/2 teaspoons
- All-Purpose Flour:1 1/3 cups
- Ground Cinnamon:1/2 teaspoon
- Fine Salt:1/4 teaspoon
- Spiced Apple Butter:1/3 cup
- Powdered Sugar:3/4 cup
- Milk:1 1/2 tablespoons
- Vanilla Extract for glaze:1/4 teaspoon
Tips & Notes
- If the dough feels sticky, chill it for 15 minutes before rolling.
- Choose thick apple butter so the filling stays in the center of each cookie.
- Store the cookies in a single layer or with parchment between layers to protect the glaze.
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