One of the best fall spices and candy apple flavors now come within the excellent seasonal cookie package deal. Stuffed with a wealthy buttercream and rolled in turbinado sugar, every chunk is nice, chewy, buttery bliss.
Apple Butter Sandwich Cookies
Makes 11 sandwich cookies
- ¾ cup (170 grams) unsalted butter, softened
- 1 cup (220 grams) firmly packed darkish brown sugar
- ¼ cup (50 grams) granulated sugar
- 1 giant egg (50 grams), room temperature
- ½ teaspoon (2 grams) vanilla extract
- 2¼ cups (281 grams) all-purpose flour
- 2 teaspoons (6 grams) kosher salt
- 1½ teaspoons (3 grams) apple pie spice
- 1 teaspoon (2 grams) floor cinnamon
- ¾ teaspoon (3.75 grams) baking soda
- ½ teaspoon (2 grams) cream of tartar
- Turbinado sugar, for rolling
- Apple Butter Buttercream (recipe follows)
- ¼ cup (75 grams) apple butter
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Line 2 baking sheets with parchment paper.
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Within the bowl of a stand mixer fitted with the paddle attachment, beat butter, brown sugar, and granulated sugar at medium velocity till gentle and fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Beat in egg and vanilla till mixed.
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In a medium bowl, whisk collectively flour, salt, pie spice, cinnamon, baking soda, and cream of tartar. With mixer on low velocity, regularly add flour combination to butter combination, beating till simply mixed and stopping to scrape sides of bowl. Utilizing a 1½-tablespoon spring-loaded scoop, scoop dough (about 34 grams every), and roll into balls. Roll dough balls in turbinado sugar, and place 1½ to 2 inches aside on ready pans. Refrigerate for a minimum of half-hour or as much as 1 hour.
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Preheat oven to 350°F (180°C).
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Bake till edges are set and heart remains to be barely delicate, 13 to 16 minutes. Let cool on pans for 20 minutes. Take away from pans, and let cool utterly on wire racks.
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Place Apple Butter Buttercream in a pastry bag fitted with a ½-inch spherical piping tip (Ateco #806). Pipe a buttercream border onto flat aspect of half of cookies. Spoon apple butter in heart (about 1 teaspoon or 6 grams every). Prime with remaining cookies, flat aspect down. Refrigerate in an hermetic container for as much as 3 days.
Apple Butter Buttercream
Makes about 2½ cups
- 1 cup (227 grams) unsalted butter, softened
- 1 teaspoon (4 grams) vanilla extract
- ½ teaspoon (1.5 grams) kosher salt
- 2½ cups (300 grams) confectioners’ sugar
- ⅓ cup (100 grams) apple butter
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Within the bowl of a stand mixer fitted with the paddle attachment, beat butter, vanilla, and salt at medium velocity till easy. With mixer on low velocity, regularly add confectioners’ sugar, beating till mixed. Improve mixer velocity to medium-high; beat till gentle and fluffy, 2 to three minutes. Beat in apple butter. Use instantly.
