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Apple Butter Sandwich Cookies Recipe

Apple Butter Sandwich Cookies Recipe
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★★★★★

5.2 from 14 reviews

Delight in these Apple Butter Sandwich Cookies featuring a spiced butter cookie exterior and a luscious apple butter buttercream filling. Perfectly balanced with cinnamon, apple pie spice, and a touch of brown sugar sweetness, these sandwich cookies offer a comforting bite ideal for fall or any time you crave cozy flavors.

Ingredients

Scale

Cookie Dough

  • ¾ cup (170 grams) unsalted butter, softened
  • 1 cup (220 grams) firmly packed dark brown sugar
  • ¼ cup (50 grams) granulated sugar
  • 1 large egg (50 grams), room temperature
  • ½ teaspoon (2 grams) vanilla extract
  • 2¼ cups (281 grams) all-purpose flour
  • 2 teaspoons (6 grams) kosher salt
  • 1½ teaspoons (3 grams) apple pie spice
  • 1 teaspoon (2 grams) ground cinnamon
  • ¾ teaspoon (3.75 grams) baking soda
  • ½ teaspoon (2 grams) cream of tartar
  • Turbinado sugar, for rolling

Filling

  • Apple Butter Buttercream (see recipe below)
  • ¼ cup (75 grams) apple butter

Instructions

  1. Prepare Baking Sheets: Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. Make Cookie Dough: In the bowl of a stand mixer fitted with paddle attachment, beat softened butter, dark brown sugar, and granulated sugar on medium speed until the mixture is light and fluffy, approximately 3 to 4 minutes. Stop to scrape down the sides to incorporate all ingredients evenly. Then add the egg and vanilla extract, beating just until combined.
  3. Combine Dry Ingredients: In a medium bowl, whisk together all-purpose flour, kosher salt, apple pie spice, ground cinnamon, baking soda, and cream of tartar until evenly mixed.
  4. Mix Dry and Wet Ingredients: With the mixer on low speed, gradually add the dry flour mixture to the butter mixture. Beat only until just combined to avoid overmixing. Scrape sides of the bowl as needed.
  5. Form Cookies: Using a 1½-tablespoon spring-loaded scoop (about 34 grams per scoop), portion out dough and roll into balls. Roll each ball in turbinado sugar until coated. Place the sugared dough balls 1½ to 2 inches apart on the prepared baking sheets. Refrigerate dough balls for at least 30 minutes and up to 1 hour to firm up.
  6. Preheat Oven: During refrigeration, preheat your oven to 350°F (180°C).
  7. Bake Cookies: Bake the cookies for 13 to 16 minutes, or until the edges are set but centers remain slightly soft. This ensures a tender bite.
  8. Cool Cookies: Allow cookies to cool on the baking sheets for 20 minutes to help them firm slightly. Transfer to wire racks to cool completely before assembling.
  9. Assemble Sandwich Cookies: Fill a pastry bag fitted with a ½-inch round tip (such as Ateco #806) with Apple Butter Buttercream. Pipe a border of buttercream onto the flat side of half the cookies. Spoon approximately 1 teaspoon (6 grams) of apple butter into the center of the buttercream border. Gently sandwich with the remaining cookies, flat side down.
  10. Store: Refrigerate the assembled sandwich cookies in an airtight container for up to 3 days to maintain freshness.

Notes

  • Refrigerating the dough balls before baking helps maintain the cookie shape and prevents spreading.
  • You can prepare the cookie dough a day ahead and refrigerate overnight if preferred.
  • For best results, use room temperature egg and butter to ensure even mixing.
  • Make sure cookies are completely cooled before filling to prevent melting of the buttercream.
  • Apple Butter Buttercream recipe is essential for authentic flavor; substitute with plain buttercream if unavailable but flavor will differ.
  • Cookies can also be frozen unassembled for up to 1 month; thaw completely before filling and assembling.

Nutrition

Keywords: apple butter cookies, sandwich cookies, spiced cookies, apple dessert, fall cookies

Find it online: https://recipeswithmia.com/apple-butter-sandwich-cookies-recipe/