Ingredients
Equipment
Method
Prep
- Preheat the oven to 375F and line baking sheets with parchment for easy release.
- Whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, allspice, and salt until evenly combined.
- Beat the unsalted butter, apple butter, and both sugars until combined and fluffy, then beat in the egg and vanilla extract.
- Fold the flour mixture into the wet ingredients just until combined, stopping as soon as no dry streaks remain so the dough stays soft.
- If the dough feels sticky, refrigerate it for 30 minutes until firm enough to scoop.
Shape and bake
- Stir the rolling sugar and cinnamon together, then scoop dough into 1-1/2 tablespoon balls.
- Roll each dough ball in the cinnamon-sugar coating and place them on the prepared baking sheets with spacing.
- Bake at 375F for 10-12 minutes, until the edges are set and the tops look slightly set but still tender.
Finish
- Drizzle with salted caramel while the cookies are warm so the drizzle melts slightly and clings.
- Cool the cookies for 5 minutes on the pan to help them set before moving them.
Notes
For cleaner rolling and less spreading, chill the dough until scoopable (up to the full 30 minutes if it’s sticky). Store cookies in an airtight container at room temperature for 3 days, or refrigerate up to 5 days; freeze baked cookies up to 2 months. For a gluten-free swap, use a 1:1 gluten-free all-purpose baking flour blend and proceed with the same mixing and bake time.