cookies Archives - Mother Thyme

White Chocolate Macadamia Nut Cookies

March 6, 2014 by Jennifer (Mother Thyme) 1 Comment

Soft and chewy White Chocolate Macadamia Nut Cookies — enjoy with a tall glass of cold milk!

Who doesn’t love a warm cookie fresh out of the oven? That is how must cookies should be eaten, don’t you think?

If I could eat one cookie everyday it would be these White Chocolate Macadamia Nut Cookies.

Or maybe Chocolate Chip.

These are probably my favorite next to Chocolate Chip Cookies. I love the combination of white chocolate with macadamia nuts, it’s a match made in heaven.

Mr. Mother Thyme and my kiddos love these cookies. They are soft, chewy and great for dunking in a tall glass of cold milk. What makes these little bites of deliciousness so good is I use a box of vanilla instant pudding mix in the batter which makes these cookies even better. I must admit, I am obsessed with using pudding mix in cookies, just try my Pistachio Wedding Cookies or Lemon Wedding Cookies. If you don’t like using pudding mix or don’t have any on hand, no worries just use 2 teaspoons of vanilla extract instead.

Give these yummy cookies a try the next time you have a cookie craving. These may quickly become your new favorite!

White Chocolate Macadamia Nut Cookies

Prep Time: 15 minutes

Cook Time: 11 minutes

Total Time: 26 minutes

Yield: 2 1/2 dozen

White Chocolate Macadamia Nut Cookies

Ingredients

2 cups all-purpose flour
3.4 ounce box vanilla instant pudding mix
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1/2 cup sugar
1/2 cup light brown sugar
2 large eggs
1 cup white chocolate chips
1 cup chopped macadamia nuts

Instructions

Preheat oven to 350 degrees. Line baking sheets with parchment paper and set aside.
In a medium bowl mix flour, pudding mix, baking soda, baking powder and salt.
Using an electric mixer cream butter and sugars.
Add egg one at a time.
Gradually mix in flour mixture until just combined.
Stir in white chocolate chips and chopped nuts.
Make 2 tablespoon size balls with dough and place on baking sheet about 1 1/2 inches apart.
Bake for about 10-11 minutes until bottom and sides begin to turn golden brown.
Remove from oven and let cool on baking sheet for 5 minutes. Cookies will look puffy and will be soft when pulled out of the oven. Once they begin to cool on the baking sheet they will firm up.
Transfer to a wire rack to cool completely.

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Pistachio Sugar Cookie Bars

December 23, 2013 by Jennifer (Mother Thyme) 1 Comment

Soft Pistachio Sugar Cookie Bars topped with a sweet Buttercream Frosting — you definitely want to try these!

I thought I would tempt you with one more holiday treat before Christmas.

If you are planning on doing some last minute baking, you may want to add these to your list. They are so easy to make and I’m sure they will be a welcome addition to your cookie tray or dessert table.

My Pistachio Wedding Cookies have been extremely popular this holiday season. I thought it would be fun to put a spin on those yummy cookies and create these Pistachio Sugar Cookie Bars. They have all the flavors of your favorite soft sugar cookie, expect with a hint of pistachio in a bar form. Topped with creamy Buttercream Frosting.

These are to die for!

Even if you have wrapped up your baking for Christmas, these delicious treat anytime of the year. So you will want to tuck this recipe a way for next time, that is if you can wait that long!

Wishing you a very Merry Christmas!

Pistachio Sugar Cookie Bars

Prep Time: 10 minutes

Cook Time: 14 minutes

Total Time: 24 minutes

Yield: About 20 bars

Pistachio Sugar Cookie Bars

Ingredients

2 1/2 cups all-purpose flour
1 (3.4 ounce) box pistachio instant pudding mix
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla extract

Buttercream Frosting

1/2 cup (1 stick) unsalted butter
3 cups confectioners' sugar
1/2 teaspoon vanilla extract
2-3 tablespoon milk

Instructions

Preheat oven to 375 degrees. Spray a 9x13 baking dish with cooking spray and set aside.
In a medium bowl mix flour, pudding mix, baking powder and salt and set aside.
Using an electric mixer cream butter and sugar.
Add in eggs and vanilla.
Gradually add in flour mixture until combined.
Spread into prepared baking dish.
Bake for about 11-14 minutes just until bottom begins to lightly brown. Don't over bake. Top will not be firm, but will firm up upon sitting.
Remove from oven and set on a wire rack to cool completely.

Buttercream Frosting

Using an electric mixer cream butter.
Gradually add in confectioners' sugar until combined.
Stir in vanilla extract.
Slowly add in milk, 1 tablespoon at a time until desired consistency.
Spread over bars and let set.
When ready to serve cut into bars and serve.
Store in an airtight container.

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Filed Under: baked good, cookies, desserts

Snowball Cookies

December 17, 2013 by Jennifer (Mother Thyme) 4 Comments

Snowball Cookies — A holiday favorite!

Countdown to Christmas Cookies — Week 7

If I had to choose an all-time favorite Christmas cookie, hands down these would be the one. In our family, Christmas isn’t complete without these cookies. Each bite is a reminder of all the wonderful Christmas celebrations we have had throughout the years. From laughing at goofy Christmas presents, to silly pranks we have played on my mom, good times with family is what this time of year is all about.

My problem with these cookies is I can’t stop eating them. I had about five when I was shooting these photographs. If I don’t stop eating them, I’ll turn into a snowball by Christmas. They are a total treat, but so worth every bite.

This is my mom’s recipe that she has used for years. These Snowball Cookies, or as we like to call them Snowballs, are pretty much a Mexican Wedding Cookie. Soft, melt-in-your-mouth cookies that are tossed in lots of powdered sugar. With the ton of snow we have had here in Western New York (you can check out my Instagram for a peek of my snowy view), these cookies are the perfect treat on a snowy day with a cup of hot cocoa.

Miss a week of the 2013 Countdown to Christmas Cookies?

Week 1 – Iced Oatmeal Cookies
Week 2 — Pecan Sandies
Week 3 — Coconut Cherry Drops
Week 4 — Mint Chocolate Chip Cookies
Week 5 – Frosted Gingerbread Cookies
Week 6 – Double Chocolate Crinkles

Snowball Cookies

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Yield: 3 dozen

Snowball Cookies

Ingredients

1 cup (2 sticks) butter, softened
1/4 cup white granulated sugar
2 cups all-purpose flour
2 cups chopped walnuts
2 cups confectioners' sugar

Instructions

Preheat oven to 300 degrees.
In a large mixing bowl, cream butter and white sugar using an electric mixer.
Stir in flour and walnuts until combined.
Roll tablespoon size balls and place on baking sheet.
Bake for 45 minutes.
Cool for about 10 minutes on baking sheet.
Generously toss in confectioners' sugar and place on wire rack to cool completely.
Once cooled, toss again in confectioners' sugar if desired.
Store in an airtight container.

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Filed Under: cookies, Countdown to Christmas Cookies

Double Chocolate Crinkles

December 11, 2013 by Jennifer (Mother Thyme) 5 Comments

Simply delicious Double Chocolate Crinkles are the perfect cookies for any chocolate lover. A great addition to your holiday baking, or to enjoy anytime of year!

Countdown to Christmas Cookies — Week 6

These Double Chocolate Crinkles are one of my favorite holiday cookies. I have made these for many years. I don’t know why I wait until the holidays to make them as they can be enjoyed year round. They are soft and chewy with chocolate chips nestled in each yummy cookie for an extra chocolatey surpise.

Speaking of surprises, this year I made these for 3rd Annual The Great Food Blogger Cookie Swap. 622 food bloggers particpated in this year’s event. Yes, 622! That’s a lot of cookies!

I sent these Double Chocolate Crinkles to three lovely food bloggers. In return, I received a dozen cookies from three talented food bloggers. It’s a total surprise on who you get cookies from until you receive the package at the door. Who doesn’t love fresh cookies arriving at their doorstep? I have participated in this fun event for each year, and I always look forward to it. Not only for the yummy cookies, but more importantly money raised goes to Cookies for Kids’ Cancer which is a fantastic cause.

This year I was matched with Julie from She’s Almost Always Hungry, Elizabeth from Floating Kitchen and Ashton from Something Swanky. Each of these lovely ladies received a package of these Double Chocolate Crinkles.

In return, I received Brown Butter Nutella Chip Cookies from Culinary Couture, Mocha Peppermint Pudding Cookies from What’s Cooking Love, and Iced Sugar Cookies from My Little Red Mixer.

Are you hungry for cookies now? I sure am!

Thankfully I have a shelf of frozen cookies in my freezer. I think I may need to go ahead and sneak a few. Cookies are acceptable for breakfast, right?

A huge thank you to Love and Olive Oil and The Little Kitchen for coordinating this amazing event!

Double Chocolate Crinkles

Prep Time: 15 minutes

Cook Time: PT10-12M

Total Time: PT25-27M

Yield: 3 dozen

Double Chocolate Crinkles

Ingredients

1 1/2 cups all-purpose flour
3/4 cup Dutch-processed unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups good quality milk chocolate chips
3/4 cup confectioners sugar

Instructions

In a medium bowl mix flour, cocoa powder, baking powder and salt.
Using an electric mixer cream butter and sugar.
Add in eggs and vanilla.
Gradually stir in flour mixture until combined.
Stir in chocolate chips.
Cover dough in plastic wrap and refrigerate for 1 hour.
Preheat oven to 350 degrees. Line baking sheets with parchment paper.
Place confectioners sugar in a shallow bowl.
Form 1 tablespoon size balls with dough and generously roll in confectioners sugar without shaking exess sugar off.
Place on baking sheet spacing 2 inches apart and bake for 10-12 minutes until cookies have cracked on top and slightly firm.
Cool on baking sheet for a few minutes before transferring to a wire rack to cool completely.
Store in an airtight container.

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Filed Under: cookies, Countdown to Christmas Cookies

Frosted Gingerbread Cookies

December 4, 2013 by Jennifer (Mother Thyme) 7 Comments

Soft Gingerbread Cookies topped with a sweet and creamy Lemon Buttercream Frosting.

Countdown to Christmas Cookies — Week 5

Now that Thanksgiving is behind us, the holiday season is in full swing. Over the Thanksgiving weekend I unplugged from social media including my personal Facebook and it was nice. Taking time to step away from the vast world of social media from time to time is refreshing. It gave me time to enjoy Thanksgiving with my family, decorate the house for Christmas and do one of my favorite things, bake cookies!

Over the past five weeks I have been sharing with you some of my favorite classic Christmas cookie recipes. These have to be on the top of my list of favorites. If you like soft Lofthouse style cookies or have tried my Lofthouse Sugar Cookies, Lemon Sugar Cookies or Pumpkin Spice Sugar Cookies, meet the holiday version with these Frosted Gingerbread Cookies. They are topped with a creamy Lemon Buttercream Frosting. I love the combination of the gingerbread with lemon, however you could use a plain buttercream frosting as well. These cookies are great even without frosting, or you could simply dust with confectioners sugar for a soft Gingerbread Cookie that you will absolutely love!

Miss a week of the 2013 Countdown to Christmas Cookies?

Week 1 – Iced Oatmeal Cookies
Week 2 — Pecan Sandies
Week 3 — Coconut Cherry Drops
Week 4 — Mint Chocolate Chip Cookies

Frosted Gingerbread Cookies

Prep Time: 15 minutes

Cook Time: PT10-12M

Total Time: PT25-27M

Yield: 2 dozen

Frosted Gingerbread Cookies

Ingredients

3 1/2 cups all-purpose flour
3 teaspoons baking powder
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 cup (2 sticks) butter, softened
1/2 cup sugar
1/2 cup light brown sugar
2 large eggs
1/3 cup molasses
1 teaspoon vanilla extract

Lemon Buttercream Frosting

1/2 cup (1 stick) unsalted butter, softened
3 cups confectioners sugar
Zest and juice of one lemon

Instructions

In a medium bowl mix flour, baking powder, ginger, cinnamon, salt, cloves and nutmeg.
Using an electric mixer cream butter and sugars.
Add eggs one at a time then molasses and vanilla.
Gradually stir in dry ingredients until combined.
Wrap dough in plastic wrap and place in the refrigerator for at least an hour.
Preheat oven to 350 degrees. Spray baking sheets with cooking spray or line with parchment paper.
Roll dough into 2 tablespoon size balls and flatten slightly with the palm of your hand or the back of a drinking glass. Place on baking sheet 2 inches apart.
Bake for 10-12 minutes until bottoms begin to brown. Cool on baking sheet for a few minutes before transferring to a wire rack to cool completely.

Lemon Buttercream Frosting

Using an electric mixer beat butter until fluffy.
Mix in confectioners sugar until combined.
Stir in lemon zest and juice until creamy. If consistency is too thick, add in a little more lemon juice, water or milk until desired consistency.
Frost cookies and store in an airtight container.

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Filed Under: cookies, Countdown to Christmas Cookies, Uncategorized

Mint Chocolate Chip Cookies

November 26, 2013 by Jennifer (Mother Thyme) 3 Comments

Soft and chewy Mint Chocolate Chip Cookies, perfect with a tall glass of cold milk!

Countdown to Christmas Cookies — Week 4

Chocolate Chip Cookies are my absolute favorite! A plate of Chocolate Chip Cookies and a tall glass of milk, I’m a happy mommy.

Another favorite of mine is Mint Chocolate Chip Ice Cream. Combining my two favorites into one soft Mint Chocolate Chip Cookie is the perfect match.

My holiday cookie tray wouldn’t be complete without these cookies, they are always a hit. It is hard to resist these perfect Chocolate Chip Cookies with a hint of mint. The addition of the green makes them festive for the holidays.

I usually use semi-sweet chocolate chips but I have used chocolate chunks as well. When it comes to Chocolate Chip Cookies, since the chips are such a key ingredient to the quality of the cookie, using good quality chocolate chips is essential. It really makes a difference.

If you love chocolate mint desserts as much as I do, another holiday favorite is my Chocolate Mint Pudding Poke Cake.

Miss a week of the 2013 Countdown to Christmas Cookies?
Week 1 — Iced Oatmeal Cookies
Week 2 — Pecan Sandies
Week 3 — Coconut Cherry Drops

Mint Chocolate Chip Cookies

Prep Time: 15 minutes

Cook Time: PT9-10M

Yield: 4 dozen

Mint Chocolate Chip Cookies

Ingredients

2 sticks unsalted butter, softened
1 1/2 cups sugar
2 large eggs
1 teaspoon peppermint extract
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoons salt
8-10 drops green food coloring
12 ounce bag semi-sweet or milk chocolate chips

Instructions

Preheat oven to 350 degrees. Line baking sheets with parchment paper and set aside.
Using an electric mixer cream butter and sugar.
Add in eggs and peppermint extract until blended.
In a medium bowl stir flour, baking soda and salt. Gradually stir into butter mixture.
Stir in chocolate chips.
Make tablespoon size balls and place on baking sheet. Bake for 9-10 minutes until bottoms is just brown, don't over bake. Cool on baking sheet for about 5 minutes until transferring to wire rack to cool completely.

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Filed Under: cookies, Countdown to Christmas Cookies

Coconut Cherry Drops

November 19, 2013 by Jennifer (Mother Thyme) 6 Comments

Soft Coconut Cherry Drops filled with sweet coconut flakes, chopped walnuts and maraschino cherries. These will quickly become a favorite!

Countdown to Christmas Cookies — Week 3

Have you planned your holiday cookie list yet? If you like a nice variety of cookies to bake throughout the holiday season, you will want to add these to your list. They are so easy to make and will quickly become a holiday favorite.

For me, when it comes to baking cookies I’m all about easy peasy cookie recipes. On occasion and when I actually have time to spare, I’ll make some cut outs or more elaborate cookies. Most of the time, I’m all about make, drop and bake. Who’s with me?

These Coconut Cherry Drops are so festive for the holidays with the bright red maraschino cherries. They look so pretty on any cookie platter or even tucked in a little box tied with a ribbon for gift giving. Of course if you are attending a cookie exchange, these would be great as well. My only problem with these cookies as I can’t stop eating them. I love the texture and the flavor, and once you try these I’m sure you will too.

Have you missed Week 1 or 2 of the Countdown to Christmas Cookies? Be sure to check these holiday favorites below.

Iced Oatmeal Cookies
Pecan Sandies

Coconut Cherry Drops

Prep Time: 15 minutes

Cook Time: PT8-9M

Total Time: PT23-24M

Yield: 3 dozen

Coconut Cherry Drops

Ingredients

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1 cup light brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup sweetened coconut flakes
1/2 cup chopped walnuts
1/2 cup chopped maraschino cherries, rinsed, drained,patted dry

Instructions

Preheat oven to 375 degrees. Spray baking sheets with cooking spray and set aside.
In a medium bowl mix flour, baking soda and salt.
Using an electric mixer beat butter and brown sugar.
Add in egg and vanilla extract.
Gradually mix in flour mixture until combined.
Slowly mix in coconut flakes, walnuts and chopped cherries until combined.
Drop dough by the tablespoon on prepared baking sheet. Bake for about 8-9 minutes until bottom of cookies begin to brown.
Cool on baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
Store in an airtight container.

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Filed Under: cherries, cookies, Countdown to Christmas Cookies, holidays

Pecan Sandies

November 12, 2013 by Jennifer (Mother Thyme) 7 Comments

These buttery soft Pecan Sandies melt in your mouth and are so easy to bake. They will quickly become one of your favorite cookies to make.

Countdown to Christmas Cookies — Week 2

I love Pecan Sandies. Yes, the Keebler kind.

Making Pecan Sandies are incredibly easy and that is why they are one of my favorite classic cookies to make, especially during the holidays.

During the holidays I prefer to bake easy cookies. It allows me time to make a variety of cookies to have on hand throughout the holiday season. I like to plan my holiday cookie menu ahead of time that include a variety of cookies that offer different textures and flavors. I like to freeze cookies so when the holiday rush hits, I have cookies on hand to quickly thaw when needed.

To freeze cookies, I wrap several cookies depending on size tightly in plastic wrap then place them in freeze safe bags or containers. Thaw at room temperature before serving. It’s easy as that. I don’t freeze frosted cookies. I will freeze them without the frosting and when ready to serve I will thaw and frost them.

These soft and buttery Pecan Sandies are one of my favorites. Don’t expect these to taste like the Keebler kind. I think they are actually better. They are a great addition to include in your holiday baking. Whether you package these cookies to give, freeze for later or take to a cookie exchange, these will become a favorite of yours year round.

Pecan Sandies

Prep Time: 15 minutes

Cook Time: PT10-12M

Total Time: PT25-27M

Yield: About 2 dozen

Pecan Sandies

Ingredients

1 cup unsalted butter, softened
1/2 cup light brown sugar
1/4 cup white granulated sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon cream of tartar
1 cup finely chopped pecans

Instructions

Using an electric mixer cream butter and sugars. Add in vanilla.
In a medium bowl mix flour, salt and cream of tartar. Gradually add to butter mixture until combined.
Stir in pecans.
Wrap dough in plastic wrap and chill for one hour.
Preheat oven to 350 degrees. Line baking sheets with parchment paper and set aside.
Roll tablespoon size balls of dough and place on baking sheet spacing about 1 inch apart. Slightly flatten with palm of your hand or with a bottom of a glass.
Bake for 10-12 minutes, don't overbake.
Cool on baking sheet for about 5 minutes. Using a spatula, transfer to a wire rack to cool completely.
Store in an airtight container.

To freeze, allow cookies to cool completely. Wrap cookies tightly in plastic wrap. Place in a freezer safe bag or container. Thaw at room temperature before serving.

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Filed Under: cookies, Countdown to Christmas Cookies

Iced Oatmeal Cookies

November 5, 2013 by Jennifer (Mother Thyme) 82 Comments

Soft and chewy Iced Oatmeal Cookies, perfect with a tall glass of milk!

Countdown to Christmas Cookies — Week 1

Just seven more weeks until Christmas Eve!

When you think how quickly this year has flown by, Christmas is going to be here before we know it. Think about all the events you have leading up to Christmas. Thanksgiving, holiday parties, shopping, decorating, sending holiday cards, you name it. I like to get as much down now as I can before the holiday rush so I can enjoy the season.

To help you plan your holiday cookie list, for the next six weeks I will be feature some of my holiday favorites in my third annual Countdown to Christmas Cookies series. Each year I have done this I have featured some of my holiday favorites. This year it’s all about my favorite classic holiday cookies.

I am kicking it off with these classic Iced Oatmeal Cookies. I heard they are Santa’s favorite. These cookies are simply delicious! They have such great flavor and texture. I have to admit, these are probably one of my top five all-time favorite cookies, no matter what time of year it is. The are dangerously good, so beware once you start eating these you may have a hard time putting them down. This is coming from experience.

With the hustle and bustle of the holidays, these are super easy to make. Just make the dough, drop, bake and glaze. If you are going to any cookie exchange parties this year, I highly recommend making these.

The gift of food is always the best present. Make these cookies and place them in pretty packaging along with a recipe card. They will make a lovely gift everyone will love.

What you need
Old-fashioned rolled oats
All purpose flour
Baking powder
Baking soda
Salt
Cinnamon
Nutmeg
Butter
Brown Sugar
Sugar
Eggs
Vanilla extract
Confectioners sugar
Milk

Quickly pulse the rolled oats in your food processor.

Whip up the dough.

Make 2 tablespoons size dough balls and place on a greased cooking sheet. Bake in a 350 degree oven for 10-12 minutes. Cool on the baking sheet for 5 minutes before transferring to a wire rack. Glaze once the cookies are cool.

Iced Oatmeal Cookies

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Yield: 2 dozen

Iced Oatmeal Cookies

Ingredients

2 cups old-fashioned rolled oats
2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon ground nutmeg
1 cup (2 sticks) butter, softened
1 cup light brown sugar
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract

Glaze

2 cups confectioners sugar
3 tablespoons milk

Instructions

Preheat oven to 350 degrees. Spray baking sheets with cooking spray and set aside.
Place rolled oats in a food processor and pulse for about 10 seconds until coarse.
Mix oats with flour, baking powder, baking soda, salt, cinnamon and nutmeg.
Using an electric mixer cream butter and sugars.
Add in eggs one at a time then vanilla extract.
Gradually add in flour mixture until combined.
Roll dough into 2 tablespoon size balls and place on baking sheet spacing about 2 inches apart.
Bake for 10-12 minutes until the bottoms begin to brown.
Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Glaze

Mix confectioners sugar and milk together in a medium bowl.
Quickly dip tops of cookies into glaze and let excess drip off.
Place back on wire rack until glaze sets.
Store cookies in an airtight container.

To have these cookies turn out flat, you don't want to over ground the oats, just a couple quick pulses in the food processor to break them up a bit. If the oats are finely ground, the cookies won't spread. You want to keep the oats in tact as they create texture.

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Filed Under: cookies, Countdown to Christmas Cookies, oatmeal

Apple Butter Thumbprint Cookies

October 31, 2013 by Jennifer (Mother Thyme) 6 Comments

These soft and buttery Apple Butter Thumbprint Cookies make a delicious fall treat and so easy to bake!

Meet Apple Butter Thumbprint Cookies. These cookies are the relatives to the ever so popular Pistachio Wedding Cookies and Lemon Wedding Cookies that everyone has been raving about.

I wanted to make these slightly different than the first two which are just baked then dusted with confectioners sugar. For these Apple Butter Thumbprint Cookies I use Pumpkin Spice pudding mix which I finally stumbled upon at the grocery store. The pudding mix adds a hint of pumpkin spice, so it great combined with the sweet apple butter. If you can’t find Pumpkin Spice pudding mix, just use vanilla instant pudding. It will alter the taste a little, but it is a good substitute.

These cookies are soft and buttery, a great treat to enjoy throughout the fall. I like to serve a variety of desserts for Thanksgiving, these cookies are going to be one of them. They are easy and delicious, a great addition to your holiday dessert table.

What you need
Butter
Confectioners sugar
Vanilla extract
All-purpose flour
Pumpkin Spice pudding mix
Cinnamon
Ground ginger
Salt
Milk

Baking notes

You will want to chill the dough for at least one hour before making these cookies.
If you find the dough is cracking when you press down on the dough, just let the dough sit at room temperature until softer. When you press down they won’t crack as much. I like a little cracking as it gives these cookies a rustic and fall homemade feel.
Glaze is optional but makes them look really pretty.
If you can’t find pumpkin spice pudding mix, use vanilla pudding mix and add the cinnamon and ginger. It will alter the flavor slightly from this recipe but they are still really good.
Use pumpkin butter instead of apple butter is really good too!

Apple Butter Thumbprint Cookies

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 1 hour, 27 minutes

Yield: 2 dozen

Apple Butter Thumbprint Cookies

Ingredients

1 cup (2 sticks) butter, softened
1/2 cup confectioners sugar
2 teaspoons vanilla extract
1 3/4 cup all-purpose flour
3.4 ounce box pumpkin spice instant pudding mix
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
Pinch of cinnamon
1/2 cup apple butter

Glaze (optional)

1/2 cup confectioners sugar
1/2 teaspoon vanilla extract
1 tablespoon milk
Pinch of cinnamon

Instructions

In a large bowl cream butter. Beat in sugar until fluffly. Add in vanilla extract.
In a medium bowl combine flour, pudding mix, cinnamon, ginger and salt. Gradually mix flour mixture into wet ingredients until combined.
Divide dough in half and form into a ball. Wrap in plastic wrap and place in the refrigerator for at least one hour.
Preheat oven to 350 degrees. Line baking sheets with parchment paper.
Remove dough from plastic wrap and make tablespoon size balls. Place on baking sheet and gently press down to form a disc. Indent the center of the cookie slightly with your thumb. Add a small amount of apple butter into the center. Space each cookie about 1 inch about.
Bake in preheated oven for about 10-12 minutes. Don't overbake. Cookies will still feel soft when removing them from the oven. Let them sit on baking sheet for about 5 minutes then transfer them to a wire rack to cool completely.

Glaze

In a small bowl whisk confectioners sugar, vanilla extract, milk and a pinch of cinnamon. Drizzle over cooled cookies. Let set until glaze hardens.
Store cookies in an airtight container.

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Filed Under: bake goods, baked good, cookies, fall