Apple Butter Sandwich Cookies

The smell of apples, butter, and warm spice always finds its way into the corners of my house when I bake these Apple Butter Sandwich Cookies. I can see my son pressing his nose to the oven door, my husband pouring the coffee, and the light from the kitchen window catching the sugared edges as I place them on the cooling rack. Baking these cookies is like wrapping an ordinary afternoon in something quietly happy and small, and that is the heart of why I keep making them.

Why This Apple Butter Sandwich Cookies Means So Much

This recipe came to me on a rainy Saturday when I wanted something that felt like fall but hugged like home. I remember using an old jar of apple butter my mother gave me, the kind with tiny flecks of apple and a shine that promised deep flavor. I mixed it into buttercream and sandwiched it between soft, spiced cookies, and the first bite tasted like every cozy moment from my childhood kitchen — the slow cooking of fruit, the chatter at the table, and the way a simple treat could make time feel softer.

I make these cookies when we need comfort, when friends stop by without notice, and when I want the house to smell like a story. They are not fancy. They are honest. The dough is easy for kids to help with, the rolling in turbinado sugar feels like a small celebration, and the buttercream with a dab of apple butter pulls the whole thing into something special. If you love apple flavors, you might also enjoy my take on a richer apple cookie treat, and you can find a related spin here: Apple Cider Cheesecake Cookies.

Bringing Apple Butter Sandwich Cookies Together

“Every time I stir this pot, it smells just like Sunday at home.”

Making these cookies has a steady kind of rhythm. I warm the buttercream and watch it shine, then I fold the spices into the flour and breathe in their warmth. The dough feels soft and a little cool in your hands when you roll it into balls. After they bake, you will watch the edges set and the centers stay just a little tender, which is the perfect base for a little circle of buttercream and apple butter. The kitchen fills with the sound of pans cooling, a soft family chorus of eager voices, and the tiny crunch of sugar when you bite into the finished cookie.

Ingredients You’ll Need

3/4 cup (170 grams) unsalted butter, softened
1 cup (220 grams) firmly packed dark brown sugar
1/4 cup (50 grams) granulated sugar
1 large egg (50 grams), room temperature
1/2 teaspoon (2 grams) vanilla extract
2 1/4 cups (281 grams) all-purpose flour
2 teaspoons (6 grams) kosher salt
1 1/2 teaspoons (3 grams) apple pie spice
1 teaspoon (2 grams) ground cinnamon
3/4 teaspoon (3.75 grams) baking soda
1/2 teaspoon (2 grams) cream of tartar
Turbinado sugar, for rolling
Apple Butter Buttercream (recipe follows)
1/4 cup (75 grams) apple butter

A little note on ingredients: fresh butter gives this its richness, so I do not skimp there. If you love a cozy aroma, add a little extra vanilla. The apple pie spice can be store-bought or homemade, and either way it brings that apple warmth we want in every bite. The turbinado sugar gives the cookies a rustic, sparkling edge that crunches just so.

Step-by-Step Directions

1. Line 2 baking sheets with parchment paper. Prepare your workspace and preheat any tools you will need, so you can move smoothly through each step.

2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, brown sugar, and granulated sugar at medium speed until light and fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Beat in egg and vanilla until combined. You want the mixture to look pale and hold a slight ribbon when you lift the paddle.

3. In a medium bowl, whisk together flour, salt, pie spice, cinnamon, baking soda, and cream of tartar. With mixer on low speed, gradually add flour mixture to butter mixture, beating until just combined and stopping to scrape sides of bowl. The dough should feel soft but not wet, with the spices folded in like a promise of warmth.

4. Using a 1 1/2-tablespoon spring-loaded scoop, scoop dough (about 34 grams each), and roll into balls. Roll dough balls in turbinado sugar, and place 1 1/2 to 2 inches apart on prepared pans. Refrigerate for at least 30 minutes or up to 1 hour. Chilling helps the cookies keep their shape and gives the sugar a chance to settle and sparkle.

5. Preheat oven to 350°F (180°C). Allow the oven temperature to come up all the way so the cookies bake evenly and the edges set just right.

6. Bake until edges are set and center is still slightly soft, 13 to 16 minutes. Let cool on pans for 20 minutes. Remove from pans, and let cool completely on wire racks. Wait for the edges to turn golden and breathe in that warm apple-spice scent as the kitchen fills.

7. Place Apple Butter Buttercream in a pastry bag fitted with a 1/2-inch round piping tip (Ateco #806). Pipe a buttercream border onto flat side of half of cookies. Spoon apple butter in center (about 1 teaspoon or 6 grams each). Top with remaining cookies, flat side down. Refrigerate in an airtight container for up to 3 days. The buttercream border keeps the apple butter from spilling and gives a soft ring of sweet around each bite.

Serving Apple Butter Sandwich Cookies With Family Warmth

I like to put these cookies on a simple white plate and let the edge of the plate be a little messy with sugar crumbs. If we are having them with tea, I bring out a small pot of black or spiced tea and a bowl of extra apple butter for anyone who wants an extra spoonful. For a casual brunch, I set out a tray with the cookies, a bowl of apples, and a jar of honey. The cookies live well on a cookie plate at the end of a meal, or passed around a couch on an evening when stories come out and hands need something to do.

When guests arrive, I give each person one cookie and a quick note about the apple butter — that it is the secret that makes them feel like fall inside. Children love the way the turbinado sugar crunches, and adults often tell me the spices remind them of their own kitchens. We have a small tradition now: whoever finishes their cookie first gets to choose the next movie. It is simple, but it keeps us laughing and makes these cookies a small, regular part of our family rituals.

Storing Apple Butter Sandwich Cookies for Tomorrow

Store the finished cookies in an airtight container in the fridge if your kitchen is warm. The buttercream will hold up best in cool air, and the apple butter will stay glossy. If you plan to eat them within a day, room temperature storage is fine, wrapped in parchment or kept in a shallow box.

These cookies often taste even better the next day. The spices deepen, and the apple butter melts into the buttercream a little, making the center softer and more comforting. If you want to warm one gently, leave it at room temperature for 20 minutes or pop it in a low oven for two minutes just to take the chill off. That warm, slightly melty center feels like a hug.

Amelia’s Kitchen Notes

1. Use room temperature egg and butter. They blend together more easily and give the cookies a tender crumb without over-mixing. I always take them out of the fridge an hour before I start if I remember.

2. If you do not have turbinado sugar, gently press the dough balls into regular granulated sugar for a finer crunch. Turbinado gives a nice rustic look, but plain sugar works in a pinch and still adds that shine.

3. Chill the dough if your kitchen is warm. I often make the dough in the morning and chill it until late afternoon so the house smells good by dinner. Chilling also makes the cookies easier for kids to roll.

4. The apple butter in the middle is flexible. If you prefer a less sweet center, stir a little lemon zest into the apple butter before spooning it in. That brightens the flavor and keeps the filling from feeling too heavy.

5. Clean-up trick: while the cookies cool, soak your mixing bowl and paddle in warm soapy water. The buttercream and sugar come off more easily when they have a little time to loosen.

Family Variations on Apple Butter Sandwich Cookies

We like to play with these cookies in small ways that keep them feeling like family, not a new recipe locked behind fuss. One of our favorites is to add a thin layer of chopped toasted pecans under the buttercream so there is a little chew and earthiness. Another time we folded a tablespoon of orange zest into the dough and the bright citrus cut through the sweet in a lovely way.

For a more Middle Eastern twist that felt surprising and delicious, we tried a lightly honeyed cream folded with a hint of rose water and a sprinkle of crushed pistachios, which made the cookie feel festive and bright. If you love exploring cookie sandwiches, you might enjoy this idea for something crunchy and creamy with a different flavor profile: Baklava Cream Sandwich Cookies.

If you need a gluten-free version, use a 1:1 gluten-free flour blend that is meant for baking. The texture shifts a bit, but the spices and apple butter still shine. For a dairy-free take, use vegan butter and a simple aquafaba-based buttercream. Every change tells a new family story.

FAQs About Apple Butter Sandwich Cookies

Can I make this ahead of time?
Yes, and honestly, it might taste even better the next day once the flavors have settled and come together. Bake and cool the cookies, store them layered with parchment in an airtight container, and fill them the night before.

Can I freeze the cookie rounds before baking?
You can freeze the dough balls on a baking sheet, then transfer them to a freezer bag. Bake from frozen, adding a minute or two to the baking time. This way you can have fresh-baked cookies without starting from scratch.

What if my apple butter is very thin?
If your apple butter is quite loose, gently warm it to thicken, or stir in a teaspoon of apple butter into a small amount of softened buttercream to stabilize it. Another option is to set the apple butter in the fridge for a bit so it firms before assembling.

Can I make the buttercream without a pastry bag?
Yes. If you do not have a pastry bag, spoon the buttercream into the center of each cookie and spread it gently with a small spatula, making a shallow ring by pressing slightly toward the edges. You will still get a cozy, homemade result.

How should I bring these to a gathering?
Stack them gently in a shallow box with parchment between layers. Keep them in the fridge if you will be out for a while, and bring a small jar of extra apple butter on the side for re-gifting at the table.

A Final Thought

I hope these Apple Butter Sandwich Cookies find a place in your kitchen the way they have in mine. They are the kind of recipe that asks for a little time, offers a lot of comfort, and collects stories around the table. When I bake them, I think of the small things that make a house a home: a warm clock of spice, a plate left half empty, a child with flour on their cheek. Make a batch and see what stories they help you create.