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Frosted Apple Butter Sugar Cookies

Frosted apple butter sugar cookies with a tender cut-out crumb and a creamy, swirled apple butter frosting. Chilled dough, then baked until the edges are just set for a clean shape and crisp finish with cinnamon sugar and caramel drizzle.
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Prep Time 30 minutes
Cook Time 10 minutes
chilling 1 hour
Total Time 1 hour 40 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

For cut-out sugar cookies
  • 3 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 1 tsp cinnamon
  • 1 lb unsalted butter softened
  • 1 cup granulated sugar
  • 0.25 cup apple butter
  • 1 egg
  • 1 tsp vanilla extract
For apple butter frosting
  • 4 oz cream cheese softened
  • 2 tbsp unsalted butter
  • 3 tbsp apple butter
  • 2.5 cup powdered sugar
  • 1 tsp cinnamon
  • 2 tbsp milk as needed to reach spreadable consistency
Cinnamon sugar and caramel for finishing
  • 1 cinnamon sugar
  • 1 caramel for drizzling

Equipment

  • 1 stand mixer
  • 1 sheet pan

Method
 

Make the cookie dough
  1. Beat the softened unsalted butter, granulated sugar, and apple butter until smooth. Add the egg and vanilla extract and beat again until fully combined.
  2. Fold in the all-purpose flour, baking powder, salt, and cinnamon until no dry flour remains. Stop mixing as soon as the dough comes together.
  3. Refrigerate the dough for 1 hour while you preheat the oven to 350F near the end of chilling. Chill helps the dough roll cleanly without spreading.
Cut and bake
  1. Roll the dough to a 1/4-inch thickness on a lightly floured surface. Cut into rounds or apple shapes.
  2. Bake at 350F for 8-10 minutes, just until the edges look set. Remove to a sheet pan and let cookies cool completely before frosting.
Frost and finish
  1. Beat the cream cheese, unsalted butter, apple butter, powdered sugar, and cinnamon until smooth and spreadable. Add milk, 1 tablespoon at a time, until it reaches a thick but spreadable texture.
  2. Spread frosting over each cooled cookie, covering the tops in an even layer. While frosting is set, dust with cinnamon sugar and drizzle with caramel for finishing.

Notes

Pro tip: If the dough feels soft while rolling, chill it 10-15 minutes more so the cut shapes stay crisp. Store cookies in an airtight container in the refrigerator for up to 4 days; freeze unfrosted cookies up to 2 months (frost after thawing). For a dairy-light swap, use a dairy-free cream cheese in the frosting and choose a plant-based butter for the cookie dough and frosting.