Apple Butter Spice Cookies

"These are so light and so tasty at the same time... they're simply irresistible!"
photo by Saturn photo by Saturn
photo by Saturn
Ready In:
96 cookies




  • Combine flour, baking powder, baking soda, salt, and cinnamon.
  • Set aside.
  • Combine sugar and shortening.
  • Cream until light and fluffy.
  • Beat in egg.
  • Stir in apple butter.
  • Add dry ingredients.
  • Mix well.
  • Stir in raisins and nuts.
  • Drop dough by heaping teaspoons onto lightly greased baking sheets.
  • Bake at 375 degrees for 10 minutes.
  • Cool on racks.

Questions & Replies

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  1. ladypit
    Wonderfully tasty! I actually used pumpkin butter and craisins (sweetened dried cranberries) and these were definitely pop into your mouth good. The crunch of pecans was a lovely addition. Next I want to try these using my sweet potato butter!
  2. Donna C.
    I followed this recipe exactly. The cookies are so hard and almost like biscotto. I don't know how everyone is saying they are light and fluffy. I may try again, using butter instead of shortening, and increasing the apple butter by 1/2 additional cup.
  3. mianbao
    I am very happy with these cookies. They are exactly "light and tasty" as advertised. I used my homemade apple butter, and it worked out fine. Next time I'm planning on increasing the amounts of raisins and nuts (I used walnuts), but this is not to say the ones I made today are not good just as they are. Thank you for the recipe.
  4. PJ
    Made these based on all the good reviews and was very disappointed. Made half with raisins and half without as hubby won't eat raisins. Cookies have an odd taste, nothing I would rave about. I wound up throwing them out because no one would eat them.
  5. Ashlie lt3
    I love these! They are a very light cookie...the perfect dessert that won't weigh you down! I left out the raisins, and made my cookies I only got half the amount the recipe called for. Next time, I think I will add an extra teaspoon of cinnamon and use brown sugar! YUMMM!


  1. 562717
    I really enjoyed this recipe as did the family. I did replace the raisins with a 9 ounce box of mincemeat which, surprisingly, went over very well. Overall a very nice, moist, sensationally aromatic cookie.



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