These Apple Butter Oatmeal Cookies are exactly the kind of cookie I want around once fall baking starts: soft oatmeal cookies, plenty of cinnamon, homemade apple butter in the dough, and a thick apple butter cinnamon frosting on top.
They are not one of my high-protein or macro-friendly recipes. This is just a really good seasonal cookie.
I made them with King Arthur Measure for Measure Gluten-Free Flour and old-fashioned oats, and the apple butter keeps the centers soft instead of dry. The frosting adds even more apple and cinnamon flavor and makes them feel finished enough for a Thanksgiving dessert table or Christmas cookie tray.
The biggest thing to know is that homemade apple butter varies a lot. Mine is sweet and fairly thick, so I built in a 20–30 minute dough rest and recommend baking two test cookies before committing the whole batch.
Try These Next
If you're already in fall baking mode, my Best Gluten-Free Apple Crisp is another easy way to lean into apple season.
For something more breakfast-style, try my Apple Pie Yogurt Bowl. And once you move into full holiday-cookie season, my Old-Fashioned Toll House Chocolate Chip Cookies are a completely different classic to add to the tray.
Why You'll Love These Apple Butter Oatmeal Cookies
Real apple butter in the dough: These aren't just cinnamon oatmeal cookies with “apple” in the title.
Soft centers: The apple butter adds moisture and keeps the cookies tender.
Lots of oatmeal texture: Old-fashioned rolled oats make these feel substantial rather than cakey and smooth.
Apple butter frosting: A little apple butter and cinnamon turn a simple butter frosting into something that actually matches the cookie underneath.
Great for fall and the holidays: They work just as well for an October baking weekend as they do on a Thanksgiving dessert table or Christmas cookie tray.
No complicated decorating: Spread frosting over the cooled cookies and you're done.
What Do Apple Butter Oatmeal Cookies Taste Like?
Think soft oatmeal cookie first.
Then you get the apple butter, cinnamon, nutmeg, brown sugar, and vanilla.
The apple flavor isn't the same as biting into a cookie full of apple chunks. Apple butter is more concentrated, cooked-down, and spiced, so it blends into the entire dough.
The frosting pushes that flavor further because it has another spoonful of apple butter plus cinnamon.
I like these especially for fall because they sit somewhere between an oatmeal cookie and an apple-spice dessert without trying to be apple pie in cookie form.
Ingredients
Apple Butter Oatmeal Cookies
- ½ cup (113g) unsalted butter, softened
- ⅝ cup (125g) packed light brown sugar
- ¼ cup (50g) granulated sugar
- ½ cup (115g) sweet homemade apple butter
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 teaspoons vanilla extract
- 1 teaspoon Diamond Crystal kosher salt
- 1½ cups (135g) old-fashioned rolled oats
- 1 cup (128g) King Arthur Measure for Measure Gluten-Free Flour
- ½ teaspoon baking soda
Apple Butter Cinnamon Frosting
- ½ cup (113g) unsalted butter, softened
- 1 cup (120g) powdered sugar
- 1 tablespoon apple butter
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- Pinch of salt
Ingredient Notes
Homemade Apple Butter
Apple butter is the biggest variable in this entire recipe.
Some homemade apple butter is very thick and concentrated. Some is softer and contains quite a bit more moisture.
Mine is sweet, so the sugar amounts in this recipe were developed around sweet homemade apple butter.
If yours is thinner, the dough may spread more. If it is especially thick, the cookies may hold their shape more.
That is why I recommend the test-cookie step instead of pretending every jar of apple butter will behave exactly the same.
Old-Fashioned Rolled Oats
Use old-fashioned rolled oats rather than instant oatmeal packets.
I like seeing and tasting the oats in the finished cookies. They also absorb some of the moisture from the apple butter during the 20–30 minute rest.
If you need the finished cookies to be strictly gluten-free, make sure your oats are certified gluten-free as well.
King Arthur Measure for Measure Gluten-Free Flour
This recipe was made specifically with King Arthur Measure for Measure Gluten-Free Flour.
I would not automatically substitute another gluten-free blend and promise the same spread or texture. Different blends absorb liquid differently.
The dough rest is especially useful here because it gives the flour blend time to hydrate before baking.
Brown Sugar
Brown sugar gives these more moisture and a deeper flavor than using all granulated sugar.
It works especially well with apple butter, cinnamon, and oats.
Cinnamon and Nutmeg
I kept the spice mix simple.
There is enough cinnamon to make the cookies feel fall-forward, while the nutmeg stays in the background.
The frosting gets another ½ teaspoon cinnamon, so you get the spice in both layers.
Why the Dough Rests Before Baking
This isn't a chill.
The dough sits at room temperature for 20–30 minutes after mixing.
That gives both the rolled oats and gluten-free flour time to absorb moisture from the apple butter.
The dough should feel a little more settled and easier to portion after the rest.
It also gives you a better read on how the cookie is going to behave before it hits the oven.
Equipment
You do not need anything unusual.
A KitchenAid hand mixer is helpful because the butter and sugars get a full five-minute creaming before the apple butter goes in.
I also use a silicone spatula to finish mixing the flour and oats without beating the dough longer than necessary.
A cookie scoop makes it easier to keep the cookies close to the same size.
Tools I Use for This Recipe
King Arthur Measure for Measure Gluten-Free Flour
The exact gluten-free flour blend specified for this tested cookie formula.
OXO Good Grips Medium Cookie Scoop
A suggested scoop for consistently portioning the cookies before flattening.
KitchenAid 5-Speed Hand Mixer
A suggested mixer for creaming the butter and whipping the cinnamon frosting.
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How to Make Apple Butter Oatmeal Cookies
1. Prepare the Oven
Preheat the oven to 350°F.
Line two large baking sheets with parchment paper and place the oven racks in the upper and lower thirds.
2. Cream the Butter and Sugars
Add the softened butter, brown sugar, and granulated sugar to a large bowl.
Beat with an electric mixer for about 5 minutes, until the mixture looks lighter and fluffier.
Don't rush this part.
3. Add the Apple Butter and Spices
Beat in the apple butter, cinnamon, nutmeg, vanilla, and Diamond Crystal kosher salt.
Mix until the apple butter is evenly incorporated and there are no obvious streaks remaining.
4. Add the Oats and Flour
Add the rolled oats, gluten-free flour, and baking soda.
Mix on low only until most of the dry ingredients are moistened.
Then switch to a spatula and gently finish mixing by hand.
You don't need to keep running the mixer once everything has come together.
5. Rest the Dough
Leave the dough at room temperature for 20–30 minutes.
This is important with both the gluten-free flour and oats.
They continue absorbing moisture while the dough sits.
6. Bake Two Test Cookies
Before filling both trays, bake two cookies first.
This is the easiest way to account for differences in homemade apple butter.
If the test cookies barely spread, flatten the remaining dough a little more.
If they spread more than you want, refrigerate the remaining dough for 15–20 minutes before continuing.
If they look right, keep going exactly as written.
I would much rather sacrifice two cookies to a test batch than discover that 30 cookies all needed a small adjustment.
7. Shape the Cookies
Scoop heaping tablespoons of dough onto the lined baking sheets.
Leave approximately 2 inches between each cookie.
Using slightly damp fingers, gently press each mound until it is about ½–⅝ inch thick and roughly 2 inches across.
Do not smash them flat.
They should still have some height before they go into the oven.
8. Bake
Bake for 14–16 minutes.
Rotate the pans front to back and switch the upper and lower trays halfway through baking.
The cookies are ready when:
- The tops look matte
- The edges are lightly golden
- The centers look set
- The middles are still soft
Do not keep baking until the entire cookie feels firm.
9. Cool on the Baking Sheets
Let the cookies cool completely on their baking sheets.
Gluten-free cookies can be fragile while hot, so don't rush to transfer them to a cooling rack immediately.
They become sturdier as they cool.
How to Make the Apple Butter Cinnamon Frosting
Wait until the cookies are completely cool before you start frosting.
Add the softened butter, powdered sugar, apple butter, cinnamon, vanilla, and salt to a mixing bowl.
Beat on low until everything comes together.
Then increase the mixer to medium-high and beat for about 3 minutes, scraping down the bowl as needed.
The frosting should look noticeably lighter and fluffier.
Spread approximately 2 teaspoons of frosting over each cookie.
You can leave the frosting rustic or smooth it with the back of a spoon.
Why This Recipe Works
The apple butter is doing more than adding flavor.
It also adds moisture, which is especially helpful in a gluten-free oatmeal cookie.
The oats and gluten-free flour then absorb some of that moisture while the dough rests. That is why the dough doesn't go straight from the mixer to the oven.
The other important detail is flattening the cookies yourself.
These are not meant to spread into very thin cookies. Pressing them to about ½–⅝ inch thick gives them a head start while still leaving enough height for a soft center.
Then there is the frosting.
The cookie itself has apple butter, but the extra tablespoon in the frosting makes the apple flavor much easier to notice in the finished cookie.
Expert Tips
Bake the Test Cookies
This is the tip I would not skip.
Homemade apple butter is simply too variable to assume every batch of dough will spread exactly the same way.
Don't Skip the Dough Rest
The oats and gluten-free flour need time to hydrate.
Twenty to thirty minutes at room temperature is part of the recipe, not dead time.
Flatten Before Baking
These cookies need some help getting to the final shape.
Use damp fingers so the dough doesn't stick to you.
Watch the Centers
Soft centers are intentional.
Look for matte tops and lightly golden edges rather than waiting until the entire cookie seems firm.
Cool Before Moving
This is especially important with gluten-free cookies.
They firm up as they cool.
Frost Only When Completely Cool
Butter frosting and warm cookies are not friends.
If the cookies are even slightly warm, the frosting can soften and slide.
Variations
I would make the base recipe as written the first time.
After that, a few simple finishing variations make sense.
Leave Them Unfrosted
The cookies can be eaten without frosting if you want a simpler oatmeal cookie.
They will have a more subtle apple flavor without the extra apple butter on top.
Add Chopped Pecans
Pecans would make sense with apple butter, oats, and cinnamon, but I have not tested them in this dough.
If you add them, treat it as a variation rather than assuming the original texture will be identical.
Add a Little Cinnamon on Top
A light dusting of cinnamon over the finished frosting is an easy way to make the cookies look more seasonal without changing the dough.
Holiday Version
For a Christmas cookie tray, I would keep the actual cookie the same and focus on presentation—smaller frosting swirls, cinnamon on top, or serving them alongside more traditional holiday cookies.
Storage
Because these cookies are frosted with a butter-based frosting that also contains apple butter, I prefer storing them in an airtight container in the refrigerator for longer storage.
Let them come closer to room temperature before eating if you want the cookie and frosting softer.
For short-term storage, keep completely cooled cookies tightly covered.
If you need to stack frosted cookies, place parchment or wax paper between the layers and make sure the frosting has had time to firm first.
Can You Freeze Apple Butter Oatmeal Cookies?
For the easiest freezer storage, I would freeze the cookies without frosting.
Place cooled cookies in a freezer-safe container with parchment between layers.
Thaw them completely before adding fresh frosting.
I have not tested how the finished frosted cookies look after freezing and thawing, so I would rather frost after thawing if presentation matters.
Frequently Asked Questions
What is the difference between apple butter and applesauce?
Apple butter is cooked down much further than applesauce, so it is thicker, darker, and more concentrated.
For this recipe, use apple butter.
Applesauce would bring substantially more moisture into the dough.
Can I use store-bought apple butter?
Probably, as long as it is thick.
But because this recipe was made with sweet homemade apple butter, I would still bake two test cookies first.
Why are my cookies spreading too much?
Your apple butter may contain more moisture.
Chill the remaining dough for 15–20 minutes, then continue baking.
Why aren't my cookies spreading?
Your apple butter may be especially thick, or your flour may be absorbing more moisture.
Flatten the remaining cookies slightly more before they go into the oven.
Do I need to chill the dough?
Not automatically.
The standard recipe uses a 20–30 minute room-temperature rest.
Only chill it if your two test cookies spread too much.
Can I make these with regular all-purpose flour?
I have not tested that substitution.
This recipe was developed with King Arthur Measure for Measure Gluten-Free Flour, so regular flour may change the spread and texture.
Are these cookies gluten-free?
They are made with a gluten-free flour blend.
If you need them to be strictly gluten-free, also use certified gluten-free oats and verify the labels on your remaining ingredients.
Can I use quick oats?
I recommend old-fashioned rolled oats because that is what I used to develop the recipe.
Quick oats absorb moisture differently and will give you a finer oatmeal texture.
Why do I flatten these cookies before baking?
They don't spread enough on their own to guarantee the shape I want.
Pre-flattening gives you a wider cookie while still keeping the center soft.
How do I know they're finished baking?
Look for matte tops, lightly golden edges, and centers that are set but still soft.
The cookies continue firming as they cool.
Can I make the dough ahead of time?
Yes, but the dough will continue absorbing moisture while it sits.
If you refrigerate it for an extended period, let it soften enough to scoop and keep an eye on how much the first cookies spread.
Can I make these for Christmas?
Absolutely.
The cinnamon, apple butter, oatmeal, and frosting all work naturally for fall through Christmas. I especially like them as something different on a holiday cookie tray next to more traditional chocolate, sugar, and gingerbread cookies.
Approximate Nutrition
These are traditional cookies, not a macro-focused recipe, but I still like giving you a reasonable estimate.
Based on 30 cookies with the full batch of frosting divided between them, each cookie is approximately:
- 132 calories
- 1g protein
- 18g carbohydrates
- 6.5g fat
The biggest variable is the homemade apple butter, so treat those numbers as estimates rather than exact nutrition.
You Might Also Like
For another oatmeal-based cookie, my High-Protein Banana Oatmeal M&M Breakfast Cookies are completely different nutritionally but use oats in a fun breakfast-cookie format.
For your holiday baking list, try Grandma's Gumdrop Cookies or my Vintage Sour Cream Cutout Cookies.
Final Thoughts
These are the kind of cookies I want to make when apple season starts but I am not necessarily in the mood to bake another pie or crisp.
The apple butter is mixed right into the oatmeal dough, the cookies stay soft, and then the frosting adds another layer of apple and cinnamon.
The only slightly unusual part is the test-cookie step, but I think it's worth it.
Homemade apple butter can change from batch to batch. Two test cookies tell you immediately whether yours needs a little more flattening or a short chill.
After that, the rest of the batch is easy.
BAKE THIS NEXT
Apple Butter Oatmeal Cookies
Ingredients
- 1/2 cup unsalted butter 113g, softened
- 5/8 cup light brown sugar 125g, packed
- 1/4 cup granulated sugar 50g
- 1/2 cup sweet homemade apple butter 115g
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 teaspoons vanilla extract
- 1 teaspoon Diamond Crystal kosher salt
- 1 1/2 cups old-fashioned rolled oats 135g; use certified gluten-free oats if needed
- 1 cup King Arthur Measure for Measure Gluten-Free Flour 128g
- 1/2 teaspoon baking soda
- 1/2 cup unsalted butter 113g, softened
- 1 cup powdered sugar 120g
- 1 tablespoon apple butter
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- salt pinch
Equipment
- Electric hand mixer
Method
- Preheat the oven to 350°F. Line two large baking sheets with parchment paper and position oven racks in the upper and lower thirds.
- Beat the softened butter, brown sugar, and granulated sugar with an electric mixer until light and fluffy, about 5 minutes.
- Beat in the apple butter, cinnamon, nutmeg, vanilla extract, and kosher salt until thoroughly combined.
- Add the rolled oats, gluten-free flour, and baking soda. Mix on low just until moistened, then finish mixing gently with a spatula until evenly combined.
- Let the dough rest at room temperature for 20–30 minutes so the gluten-free flour and oats can hydrate.
- Bake two test cookies before portioning the full batch. If they hold their shape too much, flatten the remaining cookies slightly more. If they spread too much, chill the remaining dough for 15–20 minutes.
- Scoop heaping tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies.
- Using slightly damp fingers, gently press each mound to approximately 1/2–5/8 inch thick and about 2 inches across, leaving some height.
- Bake for 14–16 minutes, rotating the baking sheets front to back and switching racks halfway through. The cookies are ready when the tops look matte, the edges are lightly golden, and the centers are set but still soft.
- Let the cookies cool completely on the baking sheets before moving or frosting them.
- For the frosting, beat the softened butter, powdered sugar, apple butter, cinnamon, vanilla extract, and salt on low until combined.
- Increase to medium-high speed and beat for about 3 minutes, scraping down the bowl as needed, until light and fluffy.
- Once the cookies are completely cool, spread approximately 2 teaspoons of frosting over each cookie.
Nutrition
Notes
Tried this recipe?
Mention or tag @bakedlean!One response to “Apple Butter Oatmeal Cookies with Cinnamon Frosting”
These were devoured immediately
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