Applesauce Cookie Recipe

By Contributor Tamara Goyette

Fall to me brings about the perfect opportunity to bake. Some days you just want to stay inside, especially if it’s raining outside. Baking is a great way to get kids involved in helping up. They can be involved with the fun of baking, cleanup, and eating. Applesauce cookies are a go to for me when fall rolls around. You really cannot go wrong with the mixture of spices like cinnamon and nutmeg with yummy sweet applesauce. These are not your usual cookies though, they are very soft and will make you wonder if you could actually bake them into a cake, but I love them baked this way.

Applesauce Cookies

Print

Ingredients

• 1 cup of white sugar
• 1/2 cup of unsalted butter
• 1 egg
• 1 cup of applesauce
• 2 cups of flour
• 1 teaspoon of baking soda
• 1 teaspoon of baking powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon of nutmeg
• 1/2 teaspoon of cloves

Brown Sugar Icing Drizzle

• 1 1/2 tablespoons of unsalted butter
• 1/8 cup of heavy cream
• 1/4 cup of brown sugar
• 1/2 teaspoon of vanilla
• 1/2 cup of powdered sugar

Instructions

Cookie Directions:

- Preheat the oven to 375 degrees

- Mix the white sugar, butter, and egg in a large mixing bowl. I like to use room temperature butter so that these all mix easily. You can use a stand or hand mixer.

- Add in the applesauce, and let that get mixed completely into the contents of your mixing bowl.

- In a separate bowl mix together all of the dry ingredients.

- Slowly add the dry ingredients into the wet ingredients.

- This is a more wet looking dough, but it will hold its shape when you scoop it out.

- Scoop small portions onto your cookie sheet about an inch or so apart. I like to use a squeeze handle melon baller as it gives the perfect cookie portions each time.

- The cookies are then placed onto a nonstick pan, or if you have a pan that does tend to have cookies stick grease it lightly.

- Bake the cookies for 8-12 minutes, til a toothpick comes out clean.

- Let cool for a minute on the pan, then remove and let the cookies finish cooling on a wire cooling rack.

Brown Sugar Icing Drizzle:

- Mix together the butter, vanilla, and brown sugar til smooth.

- Slowly start adding in the cream.

- Add in the powdered sugar a little at a time until your desired consistency.

- Drizzle the icing across the cookies, or spread it onto them.

The recipe makes between 2 and 3 dozen cookies depending on how big you make them. For a really nice finishing touch I like to drizzle the brown sugar icing across the cookies in a zig zag pattern. To do this I scoop the icing into a baggy, and snip the tip off one of the corners then squeeze out the icing onto the cookies. Toss out the baggy when done! It is easiest to do this when they are cooled and on the drying rack because the excess icing can just go off the edge. Let the icing set and you can easily pack these cookies into baggies, or in tins. If you are hoping to save some of these for another day, hide them because they will go fast!