Ingredients:
- cup (2 sticks, 226g) Unsalted Butter, softened
- ¾ cup (150g) Light Brown Sugar, packed
- ¼ cup (50g) Granulated Sugar
- Large Eggs, room temperature
- ½ cup (120g) Apple Butter
- teaspoon Vanilla Extract
- ¼ cups (281g) All-Purpose Flour
- teaspoon Baking Soda
- teaspoon Ground Cinnamon
- ¼ teaspoon Ground Nutmeg
- ⅛ teaspoon Ground Cloves
- ½ teaspoon Salt
- ½ cup Granulated Sugar (for rolling)
- teaspoon Ground Cinnamon (for rolling)
Instructions:
- Whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt in a medium bowl. Set aside.
- In a large bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy (about 3 minutes).
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the apple butter and vanilla extract until just combined. Scrape down the sides of the bowl.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Cover the dough tightly with plastic wrap and chill in the refrigerator for at least 30 minutes.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a shallow dish, combine the rolling sugar and cinnamon. Scoop tablespoon-sized balls of chilled dough and gently roll them to coat evenly in the cinnamon sugar.
- Place dough balls 2 inches apart on the prepared sheets. Bake for 10–12 minutes, rotating the trays halfway through. Cookies should be slightly puffed with lightly set edges.
- Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.