Description
Soft spiced apple-butter cookies decorated with a simple vanilla ghost glaze and chocolate eyes.
Ingredients
Scale
- 3/4 cup (170 g) unsalted butter
- 2 1/4 cups (281 g) all-purpose flour
- 1 tsp (4 g) baking powder
- 1/2 tsp (2 g) baking soda
- 1 1/2 tsp (3 g) ground cinnamon
- 1/2 tsp (3 g) fine salt
- 3/4 cup (150 g) packed light brown sugar
- 1 large egg (50 g without shell)
- 1/2 cup (125 g) thick apple butter
- 2 tsp (10 ml) vanilla extract, divided
- 1 1/2 cups (180 g) powdered sugar
- 2 tbsp (30 ml) milk
- 1 oz (28 g) dark chocolate, melted
Instructions
- Brown the butter in a saucepan until fragrant and amber. Pour into a bowl and cool until opaque but soft.
- Whisk the flour, baking powder, baking soda, cinnamon, and salt.
- Beat the cooled brown butter with brown sugar. Beat in the egg, apple butter, and 1 tsp (5 ml) vanilla.
- Mix in the dry ingredients just until combined. Cover and chill for 45 minutes.
- Heat the oven to 350°F (175°C). Scoop 18 equal portions onto parchment-lined trays and flatten very slightly.
- Bake for 10–13 minutes, until the edges are set. Cool completely.
- Whisk powdered sugar, milk, and remaining vanilla into a thick glaze. Spoon it over each cookie and pull one edge into a short tail.
- Pipe two tiny dark-chocolate eyes on every cookie. Let the glaze set before stacking.
Notes
If the apple butter is loose, simmer it for several minutes and cool before measuring.