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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

  1. In a large bowl cream butter. Beat in sugar until fluffly. Add in vanilla extract.
  2. In a medium bowl combine flour, pudding mix, cinnamon, ginger and salt. Gradually mix flour mixture into wet ingredients until combined.
  3. Divide dough in half and form into a ball. Wrap in plastic wrap and place in the refrigerator for at least one hour.
  4. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
  5. 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.
  6. 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

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