Enjoy the warm spiced flavors of fall by filling cookies with apple butter. Cut these little cookie pies into circles or apple shapes. Either way, they look and taste great.
If you love apple butter, this recipe is for you! These cinnamon cream cheese sugar cookies are filled with a spoonful of fresh apple butter. The cookies have crisp edges and are soft in the middle.
As they bake, your home will be filled with the fantastic aroma of cinnamon, nutmeg, and cloves.
When you bite into these soft cookies, you'll enjoy the flavor of a freshly baked apple.
The cookies are simple to make using just 7 ingredients including cream cheese which helps to keep the cookie soft for days.
The cookie dough is perfect for cutting into shapes. I cut some of the cookie dough into circles and some into apples.
I used an apple cookie cutter and then added a small leaf near the stem.
Either way, you'll want to cut a small X into the center of each cookie to allow steam to escape, just like you do with an apple pie.
RECIPE
- 8 ounces cream cheese, softened
- 1 cup salted butter, softened
- 1 cup sugar
- 2 teaspoons vanilla extract
- 2 ¾ cups all-purpose flour (352 grams)
- 1 teaspoon cinnamon
- ⅔ cup apple butter
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Cream the softened cream cheese, butter, and sugar until light and fluffy, for 2-3 minutes.
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Add the vanilla and beat until smooth.
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Stir in the flour and cinnamon just until combined.
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Divide the dough into thirds, and press each third into a flat disc.
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Wrap the dough in plastic wrap or in a large zip-top bag and refrigerate for at least 2 hours.
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When the dough has chilled, preheat your oven to 375 degrees Fahrenheit.
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Dust your counter top or a silicone mat with flour.
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Roll one disc of dough out to ⅛ inch thickness.
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Cut using 2-inch round (or apple) cookie cutters.
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Arrange 12 dough cut-outs on a parchment paper-lined baking sheet.
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Spoon ½ teaspoon of apple butter in the center of each dough circle.
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Cut an x in the center of 12 more rounds of cookie dough.
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Place one of those dough rounds on top of an apple butter topped dough round.
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Pinch together the edges and crimp with a fork.
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Bake one tray of cookies for 9-12 minutes until the edges turn golden brown and the tops no longer look wet.
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While that pan of cookies are baking, make another batch of apple butter pillow cookies.
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Allow baked cookies to cool completely on the baking sheets.
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Store in an airtight container for up to three days.
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Refrigerate or freeze the cookies to keep longer.
Store in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
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