Iced Apple Butter Oatmeal Cookies
If you’ve ever wondered how to bake with apple butter, these iced apple butter oatmeal cookies are a great place to start. They’re reminiscent of classic iced oatmeal cookies, but with a softer texture and fresher flavor thanks to apple butter replacing the egg. Topped with a simple vanilla icing, these cookies are easy to make and hard to resist.
Ingredients
For cookies:
- 1 stick (½ cup) unsalted butter, softened
- ¾ cup light brown sugar
- ¼ cup Bauman's Apple Butter
- 1½ teaspoon molasses (honey or corn syrup can be substituted)
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- 1 cup oats
- 1 cup all purpose flour
For icing:
- 1½ cup powdered sugar
- ¼ teaspoon vanilla extract
- 5 teaspoons water
Directions
- Pulse oats in a food processor until you have small pieces.
- Using a handheld or stand mixer (with paddle attachment), mix the softened butter and brown sugar until creamy and lightened in color (at least 3-5 minutes).
- Add apple butter, molasses, 1 teaspoon vanilla, baking soda, baking powder, salt and cinnamon. Mix until combined.
- Add oats and flour. Mix until just combined.
- Chill dough 30 minutes. Preheat the oven to 350° F. Line 2 cookie sheets with parchament paper or silicon mats.
- Scoop a heaping tablespoon of cookie dough onto the prepared sheet tray. Flatten slightly with your palm. Repeat, scooping additional cookies 2 inches apart. This recipe yields 12-14 cookies.
- Bake 11-13 minutes, until edges begin to brown but cookies are still soft to the touch. Cool cookies completely.
- To prepare the icing - Use a fork to whisk together powdered sugar, ¼ teaspoon vanilla and 5 teaspoons water. Add additional water 1 teaspoon at a time until all powdered sugar is incorporated. Icing will be thick.
- Once fully cooled, cookies can be dipped in this icing or icing can be spread onto cookies using a knife. Allow to dry for about 1 hour.
