Introduction
These Apple and Honey Cookies are a perfect, soft-baked treat that captures the sweet, comforting essence of fall. You’ll love the subtle spiced apple flavor in the cookie, perfectly complemented by a glossy honey glaze. They are ideal for Rosh Hashanah, a cozy autumn afternoon, or any time you want a cookie that feels a little extra special.
Prep & Cook Time
Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 60 minutes
Servings: 22 cookies
Ingredients
- ¾ cup unsalted butter (room temperature)
- ½ cup granulated white sugar
- ¼ cup brown sugar
- ¼ cup apple butter (see notes)
- ½ teaspoon cinnamon
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 2 ¼ teaspoons baking powder
- 2 ¼ cups all-purpose flour
- Icing:
- 1 ¼ cups confectioners’ sugar
- 1 tablespoon honey
- 1 tablespoon water
- To decorate: 3-4 tablespoons colored decorating sugar
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Beat in the apple butter, cinnamon, vanilla extract, and salt until fully combined.
- In a separate bowl, whisk together the flour and baking powder.
- Gradually add the flour mixture to the wet ingredients, mixing on low speed just until a soft dough forms and no dry streaks remain.
- Scoop rounded tablespoons of dough (about 1.5 tbsp each) and roll into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart.
- While the cookies cool, make the icing: In a medium bowl, whisk together the confectioners’ sugar, honey, and water until smooth. The icing should be thick but pourable.
- Once cookies are completely cool, drizzle or spread a small amount of icing over the top of each cookie.
- Immediately sprinkle the wet icing with the colored decorating sugar. Let the icing set completely before storing.
Variations
- Thicker Sandwich Cookies: Bake the cookies, then once cooled, spread a layer of extra apple butter between two to make a sandwich.
- Dipped Half: Instead of drizzling, dip half of each cooled cookie directly into the honey icing for a classic half-dipped look.
- Spiced Sugar: Mix your decorating sugar with a pinch of cinnamon before sprinkling for extra warmth.
- Lemon Twist: Add a teaspoon of lemon zest to the cookie dough for a bright flavor contrast to the sweet apple and honey.
Tips for Success
- Ensure your butter is truly at room temperature for easy creaming and a uniform dough texture.
- For consistently sized cookies, use a small cookie scoop or a measuring tablespoon.
- Let the cookies cool completely before icing, or the warm cookies will cause the icing to melt and run off.
- If your icing becomes too thick, add water a ½ teaspoon at a time. If it’s too thin, add more confectioners’ sugar a tablespoon at a time.
Storage & Reheating
FAQ
Can I use salted butter?
Yes, but omit the ½ teaspoon of salt called for in the recipe to avoid overly salty cookies.
What is apple butter and where do I find it?
Apple butter is a highly concentrated, spiced apple spread, not an actual dairy butter. It’s found near jams and jellies in most grocery stores, especially in the fall.
My dough seems dry and crumbly. What happened?
You may have over-measured the flour. Be sure to spoon the flour into your measuring cup and level it off, rather than scooping directly with the cup. You can also add a teaspoon of milk or apple cider to bring it together.
Can I make the dough ahead of time?
Absolutely. You can wrap the dough tightly in plastic wrap and refrigerate for up to 3 days. Let it soften slightly at room temperature before scooping and baking.
Why are my cookies flat?
Your butter may have been too warm or melted, or your baking powder could be old and inactive. Ensure your ingredients are measured correctly and your baking powder is fresh.
Can I skip the icing?
Yes, the cookies are delicious on their own. For a simpler finish, you could roll the dough balls in cinnamon sugar before baking instead.