Apple Butter Thumbprint Cookies
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These easy to make Apple Butter Thumbprint Cookies are buttery, full of warm fall spices and drizzled with a simple vanilla icing!
These Apple Butter Thumbprint Cookies were inspired by the Imladris Farm Apple Butter that I received in the “828 Is Great” December 2024 box from Fikabröd Box! They have a shortbread cookie base flavored with fall spices, delicious apple butter centers and a simple vanilla icing drizzle. They’re ultra buttery, easy to make and require zero chill time!
Looking for more thumbprint cookie recipes? Try my Pumpkin Thumbprint Cookies, Lemon Thumbprint Cookies or Raspberry Thumbprint Cookies!
Ingredient Breakdown
All-purpose flour – this gives the cookies structure.
Butter – provides flavor and structure. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/2 teaspoon of salt. Do not use cold or melted butter.
Granulated sugar – sweetens cookies.
Vanilla extract, cinnamon, salt and nutmeg – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.
Apple butter – I used Imladris Farm Apple Butter but you can use any brand you prefer or even homemade apple butter!
How To Make Apple Butter Thumbprint Cookies
1. Make the Shortbread Dough: In a small bowl whisk all-purpose flour cinnamon, salt and nutmeg. Set aside.
2. Use a hand mixer or a stand mixer fitted with the paddle attachment to cream the softened butter and granulated sugar until light and fluffy then add the vanilla extract.
3. Add the dry ingredients all at once then mix on low speed until just combined.
4. Using a 1 tablespoon cookie scoop, scoop dough and roll into balls then place onto the lined baking sheets. Use the back of a 1/2 teaspoon to make an indent in each cookie dough ball then fill with apple butter.
5. Bake at 350°F for 14 minutes or until the bottoms of the cookies are lightly browned.
6. Make the Vanilla Icing: In a small bowl combine the confectioners’ sugar, water and vanilla extract then drizzle over cooled cookies. Store Apple Butter Thumbprint Cookies in an airtight container for up to 3 days at room temperature or up to 5 days in the fridge.
Pro Tips For Apple Butter Thumbprint Cookies
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Don’t over mix the dough! Only mix until the dry ingredients are just combined. Over mixing = more gluten development which means tough cookies. We don’t want any tough cookies here!
- Bake one tray at a time on the middle oven rack. This ensures that there is even heat circulation.
Frequently Asked Questions
Can You Make Shortbread Cookie Dough In Advance?
Yes! Once you make this shortbread cookie dough you can either refrigerate it for up to 3 days wrapped tightly in plastic wrap or freeze it for up to 3 months wrapped tightly in plastic wrap and placed in a zip-top bag.
Why Is Shortbread called Shortbread?
Shortbread gets its name from its crumbly texture which is a result of the dough’s high fat content. The traditional ratio for shortbread is 1:2:3 (one part sugar to two parts butter to three parts flour).
What’s the difference between sugar cookies And Shortbread?
Unlike sugar cookies, shortbread is made without eggs or any leavening agents. Shortbread also has a more crumbly texture as a result of the dough’s high fat content. If you’re looking for sugar cookie recipes try my Chocolate Chip Sugar Cookies or Sugar Cookies with Hershey Kisses.
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Apple Butter Thumbprint Cookies
Equipment
- Baking sheets
- Stand mixer or hand mixer
- Cookie scoop (I use a 1 tablespoon scoop)
Ingredients
Apple Butter Thumbprint Cookies
- 300 g (2 1/2 cups) all-purpose flour
- ½ tsp cinnamon
- ½ tsp salt
- ¼ tsp nutmeg
- 226 g (1 cup) unsalted butter, softened
- 100 g (1/2 cup) granulated sugar
- 1 tsp vanilla extract
- 1/2 cup apple butter
Vanilla Icing
- 120 g (1 cup) confectioners' sugar
- 1 tbsp water
- ½ tsp vanilla extract
Instructions
Apple Butter Thumbprint Cookies
- Preheat oven to 350°F and line baking sheets with parchment paper.
- In a small bowl whisk all-purpose flour cinnamon, salt and nutmeg. Set aside.
- Use a hand mixer or a stand mixer fitted with the paddle attachment to cream the softened butter and granulated sugar until light and fluffy then add the vanilla extract.
- Add the dry ingredients all at once then mix on low speed until just combined.
- Using a 1 tablespoon cookie scoop, scoop dough and roll into balls then place onto the lined baking sheets. Use the back of a 1/2 teaspoon to make an indent in each cookie dough ball then fill with apple butter.
- Bake for 14 minutes or until the bottoms of the cookies are lightly browned.
Vanilla Icing
- In a small bowl combine the confectioners’ sugar, water and vanilla extract then drizzle over cooled cookies.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1/2 tsp salt.
- Store Apple Butter Thumbprint Cookies in an airtight container for up to 3 days at room temperature or up to 5 days in the fridge.
- Nutrition: the provided nutritional information is an estimate per serving. Please read my Nutrition Disclaimer for more information.
