Ingredients
Scale
- ¾ cup (170 grams) unsalted butter, softened
- 1 cup (220 grams) firmly packed dark brown sugar
- ¼ cup (50 grams) granulated sugar
- 1 large 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) ground cinnamon
- ¾ teaspoon (3.75 grams) baking soda
- ½ teaspoon (2 grams) cream of tartar
- Turbinado sugar, for rolling
- ¼ cup (75 grams) apple butter
Instructions
- Preheat your oven to 350°F (180°C) and line baking sheets with parchment paper.
- In a stand mixer, cream together softened butter, dark brown sugar, and granulated sugar until fluffy. Add egg and vanilla; mix until combined.
- In another bowl, whisk together flour, kosher salt, apple pie spice, ground cinnamon, baking soda, and cream of tartar.
- Gradually add dry ingredients to the wet mixture until just combined.
- Scoop dough into balls, roll in turbinado sugar, and chill for 30 minutes.
- Bake for 13 to 16 minutes or until edges are set. Cool completely before assembling with apple butter buttercream.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich cookie (approx. 34g)
- Calories: 150
- Sugar: 9g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg