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+ servings
5 from 44 votes

Apple Butter Thumbprint Cookies

By: Bella Bucchiotti
These delicious apple butter thumbprint cookies make a tasty treat. They have an apple butter-filled center and cinnamon sugar coating.
Prep Time: 15 minutes
Cook Time: 20 minutes
Cool Time: 30 minutes
Total Time: 1 hour 5 minutes
Servings: 26 Cookies


  • 2 ⅓ Cups almond flour
  • ½ Cup tapioca flour
  • ¼ Teaspoon salt
  • 4 Tablespoons butter, melted and slightly cooled
  • 6 Tablespoons maple syrup
  • 1 ½ Teaspoons vanilla extract
  • Cup granulated sugar
  • 1 ½ Teaspoons ground cinnamon
  • Cup apple butter


  • Preheat your oven to 325 degrees F and line a large baking sheet with parchment paper. Whisk together the almond flour, tapioca flour, and salt until well mixed.
  • Add the melted butter, maple syrup, and vanilla and mix until you have a cohesive cookie dough. No need to worry about overmixing! Set your dough aside for a moment.
  • In a wide shallow bowl, mix together the granulated sugar and ground cinnamon.
  • Using a small cookie scoop or a tablespoon measure, scoop up portions of the dough, gently roll into a ball in your hands, then roll to coat in the cinnamon sugar. Place the dough onto your prepared baking sheet. Continue with the remaining cookie dough, making sure to leave at least 1-inch between each cookie.
  • Using your thumb, gently press down into the center of each cookie to create an indentation. Make sure you don’t press all the way down to the baking sheet.
  • Fill each indentation with apple butter. Once all of your cookies are filled, place the entire baking sheet in the freezer for 10 minutes or the fridge for 30 minutes until the dough is firm to the touch.
  • Bake the cookies in your pre-heated 325 degree F oven for 18 to 20 minutes or until the bottoms are golden. Cool the cookies on the baking sheet for 10 minutes before moving them to a rack to cool completely.


  • If your kitchen is warm and the dough doesn’t seem thick enough to roll into balls, place it in the fridge for 15-20 minutes to firm up before scooping and rolling. 
  • If you cannot find tapioca flour, you can substitute an equal amount of cornstarch.  


Calories: 95kcal | Carbohydrates: 12g | Protein: 2g | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.02g | Cholesterol: 0.3mg | Sodium: 26mg | Potassium: 18mg | Fiber: 1g | Sugar: 7g | Vitamin A: 5IU | Vitamin C: 0.03mg | Calcium: 31mg | Iron: 0.4mg
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