Soft Apple Butter Delights Recipe -
Soft Apple Butter Delights Recipe

Soft Apple Butter Delights

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"This cookie has a nutty character and is also quite nutritious!"

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Ingredients Edit and Save

Original recipe makes 10 dozen Change Servings


  1. In a large bowl, cream together butter and brown sugar. Add eggs, one at a time, beating well after each addition. Stir in coffee.
  2. Sift together the flour, baking soda, salt, and ground nutmeg. Gradually add this to the creamed mixture.
  3. Stir in the apple butter and the walnuts. The dough will be sticky. Refrigerate for one hour.
  4. Preheat oven to 400 degrees F (200 degrees C). Lightly grease your cookie sheets.
  5. Drop cookies from a teaspoon onto cookie sheet about two inches apart. Bake in preheated oven for 10 to 12 minutes or until edges are firm. Let cookies cool on a wire rack.
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Reviews More Reviews

Most Helpful Positive Review
Jul 28, 2005

This was a great way to get rid of some apple butter! The batter was very soft, and my cookies were a little flatter than I had hoped, but they tasted great. I only cooked them 8 minutes as 10 was too much, and this reciped yielded 13 dozen for me. I'm not sure I would lable this as nutritious, but certainly a great snack on a fall day. Not so great in the summer--I'll freeze them for some cooler weather.

Most Helpful Critical Review
Sep 25, 2008

I'm sorry but I can only give this two stars. The taste wasn't bad, but I lightly greased my cookie sheets and they still stuck like mad. Also, the cookies spread so thin they were almost like sad.


10 Ratings

Oct 27, 2007

This was a nice, soft cookie. Thought the apple butter flavor could have been a little more intense. But they were still very good. I, also, added a little powder sugar drizzle after they cooled.

Jan 31, 2011

I thought these were excellent. I have to admit, I was a little bit skeptical when my dough was finished. It was very loose - more like a thick batter. I refrigerated my dough overnight and it firmed up nicely. I'd suggest using parchment paper with these. They come off the sheet beautifully. I used a small cookie scoop which made perfectly uniform-sized round cookies. These do spread - you'd have to expect this with any dough that includes fruit puree or butters. The edges of the finished cookies are slightly chewy and the cookies are soft, as promised. We really enjoyed these. They were a nice was to use up some homemade apple butter. Thanks for a tasty recipe!

Jul 18, 2012

I made the batter exactly following the recipe. I baked this in a 9X13 cake pan and frosted with buttercream. Absolutely delicious! My husband said fantastic! I baked at 350 degrees for about 45 min.

Mar 04, 2012

Old Fashioned, soft and spicy. Not overly sweet in spite of all of the sugar. I followed the recipe exactly and everyone enjoyed the cookies. If I were to make these again, I would consider adding shredded apple or those dried fruit bits.

Nov 13, 2011

Not impressed. I made a half recipe. The only changes were some white sugar for the brown (didn't have enough), spicy tea for the coffee (used slightly more), raisins for the walnuts (plumped in the additional tea I used) and 1/4 cup more flour (to compensate for the extra liquid). I didn't have any major spreading or sticking issues (I greased my cookie sheets). I think the timing is a little off- start checking at 8 mins if you make TBspfuls of dough. These were cake-like with slightly crisp edges, though their flavour was bland and lacking. Not something I'd make again.

Aug 05, 2014

Bottom just burnt and the top was soft and a muffin. I tried salvaging the recipe several different ways to no avail.


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  • Calories
  • 113 kcal
  • 6%
  • Carbohydrates
  • 17.1 g
  • 6%
  • Cholesterol
  • 14 mg
  • 5%
  • Fat
  • 4.6 g
  • 7%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 1.3 g
  • 3%
  • Sodium
  • 88 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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