Ingredients
Apple Butter Oatmeal Cookies
- 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
Apple Butter Cinnamon Frosting
- 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
Apple butter: Homemade apple butter varies in sweetness, thickness, and moisture. Bake two test cookies before baking the full batch.
Spread: If the test cookies barely spread, flatten the remaining dough slightly more. If they spread too much, refrigerate the remaining dough for 15–20 minutes.
Dough rest: Let the dough rest at room temperature for 20–30 minutes so the rolled oats and gluten-free flour can absorb moisture.
Flour: This recipe was developed with King Arthur Measure for Measure Gluten-Free Flour. Other blends may produce different results.
Gluten-free: Use certified gluten-free oats and verify all ingredient labels if preparing the cookies for someone who needs a strictly gluten-free recipe.
Cooling: Let the cookies cool completely on the baking sheets because they are delicate while hot.
Storage: Store frosted cookies in an airtight container. Refrigerate for longer storage and let the cookies come closer to room temperature before serving for a softer texture.
Nutrition: Nutrition is approximate and based on 30 cookies with the full frosting batch divided among them. Homemade apple butter is the largest variable.