Warm Gingerbread Spice, Clove Powder and True Cinnamon perfectly spice these delicious cookies. The spices are just right for the gingerbread and the Apple Butter thumbprint filling. These cookies taste like all the sweet fall flavors we love. Try them as a special treat and enjoy the combination of these wonderful seasonal spices.
3/4 cup butter (room temperature)
3/4 cup light brown sugar (packed)
1/2 cup molasses
1 tsp vanilla extract
3 cups all purpose flour
1/2 tsp salt
1 1/2 tsp baking soda
2 1/2 tsp Gingerbread Spice
1/2 tsp (each): Clove Powder and True Cinnamon
1/2 cup Apple Butter (store bought or homemade)
Turbinado Sugar (for rolling the cookie dough before baking)
Directions: Preheat oven to 350 degrees. Line a cookie baking sheet with parchment paper. Mix together the flour, baking soda, salt and spices. In a separate bowl, cream together the butter and the light brown sugar until light and f!uffy. Add the egg, vanilla and then the molasses and combine thoroughly. Slowly add the flour mixture to the butter mixture and mix until incorporated. Roll the dough into 1/2 inch sized balls and then roll each ball in the Turbinado sugar. Place the sugar-coated cookie balls on the prepared cookie sheet and bake them in the preheated oven for about 8 minutes. Remove the cookies from the oven and, using the back a 1/2 tsp spoon, Make a small dent in the top of each cookie. Full the dent with about 1/2 tsp of Apple Butter. Return the cookies to the oven and bake them for another 2 minutes. Cool the baked cookies on a rack.
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