Applesauce Cookies

Introduction

These soft, cake-like cookies are the perfect way to capture the cozy warmth of autumn in a single bite. The applesauce adds incredible moisture and a subtle fruity sweetness, making them a treat that stays deliciously tender for days. You’ll love how straightforward they are to whip up for a crowd.

This recipe and accompanying image were created with the help of AI for inspiration and guidance. Results may vary depending on ingredients, equipment, and technique.

Prep & Cook Time

Prep Time: 10 minutes

Cook Time: 13 minutes

Total Time: 23 minutes

Servings: 44 cookies

Ingredients

3 cups (420-grams) all-purpose flour
1 tablespoon corn starch
1 teaspoon ground cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground nutmeg
1 cup (227-grams) unsalted butter (slightly melted (cold butter from fridge, 30 seconds on high in the microwave))
1 cup (200-grams) granulated sugar
½ cup (100-grams) light brown sugar (packed)
2 teaspoons vanilla powder (use half this amount if you prefer less rich vanilla flavor)
½ cup unsweetened applesauce

Instructions

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
In a medium bowl, whisk together the all-purpose flour, corn starch, cinnamon, baking powder, baking soda, salt, and nutmeg until thoroughly combined.
In a large mixing bowl, combine the slightly melted butter, granulated sugar, and light brown sugar. Beat with an electric mixer on medium speed until well combined and smooth.
Beat the vanilla powder (use half this amount if you prefer less rich vanilla flavor) and applesauce into the butter-sugar mixture until just incorporated.
Using a cookie scoop or tablespoon, portion out dough into approximately 1-tablespoon balls and place them 2 inches apart on the prepared baking sheets.
Bake for 11-13 minutes, or until the edges are just set and the tops appear dry. The centers will still look soft.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Variations

Sugar-Spiced Tops: Roll the dough balls in a mixture of cinnamon and granulated sugar before baking for a sweet, sparkly crust.
Sandwich Cookies: Once cooled, pair two cookies with a layer of cream cheese frosting or caramel spread in between.
Mini Muffin Tin Method: Press the dough into a greased mini muffin tin and bake for a fun, muffin-top shaped treat.
Flavor Infusion: Add a teaspoon of grated orange or lemon zest to the dough along with the vanilla for a citrus twist.

Tips for Success

The “slightly melted” butter should be soft and just starting to melt at the edges, but not hot. This helps create a soft, cakey texture.
Use a cookie scoop for uniformly sized cookies, which ensures even baking.
Avoid overmixing the dough once the flour is added; overworking the gluten will make the cookies tough.
The cookies are done when they look “set” but still soft in the middle. They will continue to firm up as they cool on the sheet.

Storage & Reheating

Store completely cooled cookies in an airtight container at room temperature for up to 5 days. To enjoy a warm, fresh-baked taste, reheat individual cookies in the microwave for 8-10 seconds.

FAQ

Can I use salted butter?

Yes, you can, but omit the added ½ teaspoon of salt from the recipe to avoid overly salty cookies.

Why are my cookies flat?

This is often due to butter that is too warm or melted. Ensure your butter is just “slightly melted” as described. Also, check that your baking powder and soda are not expired.

Can I make the dough ahead of time?

Yes, you can scoop the dough onto a baking sheet, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding 1-2 minutes to the bake time.

My applesauce is sweetened. Is that okay?

Using sweetened applesauce will make the cookies sweeter. It will work, but unsweetened is recommended for the intended flavor balance.

Why is there corn starch in the recipe?

The corn starch makes the cookies extra soft and tender by preventing too much gluten development in the flour.

Can I double this recipe?

Absolutely! The recipe doubles well. Just be sure to mix in batches if your mixer bowl isn’t large enough to comfortably hold all the doubled dry ingredients at once.