Apple Butter Cookies with Maple Cream Frosting
Brown sugar and apple butter cookies with an easy cream cheese topping
Servings: 20 cookies
Calories: 300kcal
Cost: $30
Equipment
- stand mixer or hand mixer
- 1-2 large baking sheets
- parchment paper
- spatula
- large bowl
- small saucepan
Ingredients
For the apple butter cookies
- 1⅔ cups all purpose flour
- ⅔ cups almond flour
- 1 cup unsalted butter (2 sticks), room temperature
- ¼ cup maple syrup
- ¼ cup apple butter
- 1 egg room temperature
- 1 tsp vanilla extract
- 1 cup brown sugar
- 1 tsp baking soda
- 2 tsp cinnamon
- 1 tsp nutmeg
- ½ tsp salt
- ⅓ cup pecans roughly chopped
Maple Cream Frosting
- ½ cup cream cheese room temperature
- 2 tbsp maple syrup
- ¼ cup powdered sugar
- 1 tsp cinnamon
- crushed pecans for decorating
Instructions
For the apple butter cookies
- Preheat the oven to 350°F.
- Add 1½ sticks of the butter to a saucepan set over medium heat, cooking until the butter begins to brown, about 3-4 minutes. Remove from the heat and pour the butter into a small, heatproof bowl. Chill the butter in the freezer for 5-10 minutes.
- In a large bowl (or stand mixer), beat the remaining room temperature butter on medium speed until whipped, about one minute. Add in the cooled brown butter, brown sugar and vanilla and beat until combined, another 30 seconds.1 tsp vanilla extract, 1 cup brown sugar, 1 cup unsalted butter
- Then add in the maple syrup, apple butter and egg and beat until combined. Add the all purpose flour, almond flour, baking soda, cinnamon, nutmeg and salt. Fold in the pecans.1⅔ cups all purpose flour, ⅔ cups almond flour, ¼ cup maple syrup, ¼ cup apple butter, 1 egg, 1 tsp baking soda, 2 tsp cinnamon, 1 tsp nutmeg, ½ tsp salt, ⅓ cup pecans
- Line a baking sheet with parchment paper. Roll the dough into tablespoon size balls, and space them out at least 2-3 inches apart on a sheet pan. You can fit 6-8 cookies per pan.
- Bake the cookies for 8 minutes, and then remove them from the oven. Bang them on the counter a couple times to flatten them out, and then return them to the oven for 2 more minutes. Remove them from the oven, bang the pan once more and let cool. Move the cookies to a wire cooling wrack if you'd like.
Maple Cream Frosting
- In a stand mixer, beat the cream cheese for 1 minute until it's whipped. Add in the maple syrup, cinnamon and powdered sugar and beat again until well combined, about 1 more minute.½ cup cream cheese, 2 tbsp maple syrup, ¼ cup powdered sugar, 1 tsp cinnamon
- Once the cookies are cooled, frost the cookies with a small spoonful of frosting, spreading it into a small circle and leaving a circular border around the edges. Sprinkle each cookie with chopped pecans and dust with additional cinnamon. Enjoy!crushed pecans