Apple Butter Pillow Cookies
Prep Time
1 hr
Cook Time
10 mins
Fall is the perfect time to enjoy apple butter filled cookies. These delicious cream cheese pillow cookies taste like mini pies and look pretty cut into circles or apples using cookie cutters.
Course:
Dessert
Cuisine:
American
Keyword:
apple, cookies
Servings: 60 cookies
Calories: 81 kcal
Ingredients
- 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
Instructions
-
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.
Recipe Notes
Store in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.