Ingredients
Equipment
Method
Make the cookie dough
- Beat the softened butter, granulated sugar, and apple butter until smooth, then add the egg and vanilla extract and beat again until combined. Scrape down the bowl so no streaks remain.
- Fold in the all-purpose flour, baking powder, salt, and cinnamon just until no dry flour shows. Stop mixing as soon as the dough comes together to keep it tender.
Chill, cut, and bake
- Refrigerate the dough for 1 hour while you prepare to bake. This firms the dough for cleaner cut-outs.
- Preheat your oven to 350°F while the dough finishes chilling. Line a sheet pan so the cookies bake without sticking.
- Roll the chilled dough to about 1/4-inch thickness and cut into rounds or apple shapes. Keep the thickness even for uniform bake time.
- Bake at 350°F for 8-10 minutes until the edges are just set. You should still see soft centers when you pull the pan.
- Cool the cookies completely before frosting. This prevents the frosting from melting or sliding off.
Make and frost
- Beat the cream cheese, unsalted butter, apple butter, powdered sugar, and cinnamon until smooth and spreadable. Add 2-3 tablespoons milk as needed to reach a thick but spreadable consistency.
- Frost each cooled cookie, then dust with cinnamon sugar and drizzle with caramel. Let the frosting set briefly so the caramel drizzle stays put.
Notes
For best cut-out cookies, chill until the dough feels firm enough to hold crisp edges when you cut. Store frosted cookies in an airtight container in the refrigerator up to 4 days; freeze unfrosted cookies up to 2 months and frost after thawing. To make them dairy-light, use dairy-free cream cheese and butter in the frosting and keep the milk to reach spreadable texture.