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Jessica DeHoyos

Apple Butter Cookies/Galletas de manzana

An apple spice snickerdoodle with an apple butter center.
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Prep Time 30 minutes
Cook Time 10 minutes
Servings: 28
Course: Dessert
Cuisine: Mexican
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 sticks unsalted butter soft
  • 4 TBS dark brown sugar or light brown sugar
  • 8 TBS granulated sugar
  • 1/3 Cup apple butter
  • 1 egg
  • 1 tsp vanilla extract
  • 380 g all purpose flour about 2 1/2 cups
  • 2 tsp cream of tartar sauce
  • 1 tsp baking soda
  • 1 tsp apple pie spice
  • 1/2 tsp fine salt
Dusting
  • 1/2 cup granulated sugar
  • 1 tsp cinnamon
Filling
  • 1 cup apple butter

Equipment

  • 1 standing mixer
  • 1 cookie dough scooper 1 1/2 inch to 2 inch
  • 2 large cookie sheets
  • parchment paper

Method
 

  1. In a medium bowl, combine flour, cream of tartar, baking soda, apple pie spice and salt. Set aside.
  2. Add soft butter and sugar to a standing mixer bowl. Mix on low with the paddle attachment for 2 minutes.
    Add 1/3 cup of apple butter, egg and extract. Mix 2 minutes.
  3. Gradually add the flour mixture to the wet mixture. Once it's incorporated, mix for about 1 minute.
  4. Keep the dough in the bowl. Cover and place it in the refrigerator for 20 minutes.
  5. Preheat oven to 375℉. Line two large cookie sheets with parchment paper.
  6. Sugar coating:
    In a shallow bowl, combine 1/2 cup granulated sugar and 1 tsp of cinnamon and whisk together. Set aside.
  7. Scoop about 1 1/2 TBS of dough, roll it into a ball and coat it with the cinnamon and sugar mixture.
    Place them on the cookie sheet about 2 inches apart from each other.
    With a measuring Tablespoon, make an indention in the center of the cookie dough.
    Put 2 tsp of apple butter in the center.
  8. Bake for 10 minutes.
  9. Let the cookies rest on the cookie sheet for 10 minutes. Transfer them to a cooling rack and cool completely.
  10. .

Notes

The dough balls should be about 1 1/2 TBS to 2 TBS. They might be a little bigger or a little small depending on the size scooper you use. So, the number of cookies you get will vary. 
Make sure to place them about 2 inches apart so the cookie can spread evenly. 
Make sure to let the dough sit in the fridge for 20 minutes. It will make the dough easier to work with. 
When making the indention into the dough, only make it's only deep enough for the filling. 
Cooking time is 8-10 minutes.