Ingredients:

  • 115g unsalted butter, softened
  • 150g packed dark brown sugar
  • 60g granulated white sugar
  • 1 large egg (50g), room temperature
  • 120g apple butter
  • 5ml vanilla extract
  • 250g all-purpose flour
  • 5g ground cinnamon
  • 3g baking soda
  • 1.5g salt
  • 120g powdered sugar
  • 30g apple butter
  • 15ml heavy cream
  • 0.5g salt

Instructions:

  1. Beat the softened butter with dark brown sugar and white sugar on medium-high for 2-3 minutes until the mixture looks pale and fluffy.
  2. Add the egg and vanilla extract, beating until fully emulsified.
  3. Mix in the apple butter until the batter turns a rich, golden-orange hue.
  4. In a separate bowl, whisk together the flour, cinnamon, baking soda, and salt.
  5. Gradually fold the dry ingredients into the wet base, stopping the moment the last streak of flour disappears.
  6. Chill the dough in the fridge for 30 minutes to prevent excessive spreading.
  7. Preheat your oven to 350°F (175°C).
  8. Scoop rounded tablespoons of dough (about 2 tbsp per cookie) and place them 2 inches apart on parchment paper.
  9. Bake for 12-15 minutes until the edges are set and slightly golden, but the centers still look soft.
  10. Cool on the pan for 5 minutes before transferring to a wire rack.
  11. Whisk together powdered sugar, apple butter, heavy cream, and salt to create the glaze.
  12. Drizzle the glaze over completely cooled cookies in a zigzag pattern and allow to set for 15 minutes before serving.