Apple Butter Swirl Cookies

Soft, chewy, and filled with warm fall spices, these cookies are everything we love about baking this time of year. New Canaan Farms Apple Butter is folded into the dough and swirled with cinnamon before being finished with a rich Pecan Honey Creme glaze. They're perfect for afternoon coffee, holiday cookie exchanges, or keeping on the counter for guests to enjoy.

Serves: 1 dozen cookies
Prep Time: 20 minutes (plus 30–60 minutes chilling time)
Cook Time: 15 minutes

Ingredients

For the Cinnamon Swirl

• 1 Tbsp. salted butter, melted
• 1 Tbsp. New Canaan Farms Apple Butter
• ¼ cup dark brown sugar
• 1 tsp. ground cinnamon

For the Cookies

• ½ cup salted butter, softened
• 1 cup light brown sugar
• ¼ cup New Canaan Farms Apple Butter
• 1 large egg
• 2 tsp. vanilla extract
• 2 cups all-purpose flour
• 2 tsp. baking powder
• ½ tsp. fine sea salt

For the Pecan Honey Creme Glaze

• ¾ cup powdered sugar
• 2 Tbsp. heavy cream
• 2 Tbsp. New Canaan Farms Pecan Honey Creme

Serve With: Hot coffee, spiced cider, or a scoop of vanilla ice cream for an extra-special fall dessert.

Directions

1. In a small bowl, stir together the melted butter, New Canaan Farms Apple Butter, brown sugar, and cinnamon until smooth. Place in the freezer for about 15 minutes while preparing the cookie dough.
2. In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the softened butter, brown sugar, and New Canaan Farms Apple Butter until light and fluffy, about 2 minutes. Add the egg and vanilla extract, mixing until fully combined.
3. Add the flour, baking powder, and salt, mixing just until no dry streaks remain.
4. Remove the cinnamon mixture from the freezer. It should be firm but still pliable. Gently fold it into the dough with just a few turns to create ribbons of cinnamon throughout. Avoid overmixing!
5. Cover and refrigerate the dough for 30 to 60 minutes, or until firm enough to scoop.
6. Preheat the oven to 350°F. Scoop large portions of dough onto parchment-lined baking sheets, leaving room for spreading.
7. Bake for 14–16 minutes, until the edges are set and the centers are lightly puffed. Allow the cookies to cool on the baking sheet for about 10 minutes before transferring to a wire rack.
8. Whisk together the powdered sugar, heavy cream, and New Canaan Farms Pecan Honey Creme until smooth. Drizzle over the cooled cookies and allow the glaze to set before serving.