Introduction

Cinnamon Applesauce Cookies offer a soft, flavorful twist on traditional cookies with a warm cinnamon spice and moist applesauce texture. These cookies are easy to make and perfect for a cozy afternoon treat or sharing with family and friends.

The image shows a close-up of two golden brown cookies resting on a light surface. One cookie leans against the other, with a soft, slightly cracked texture on top. Both cookies are dusted lightly with white powdered sugar, which contrasts gently with their warm tones. The background features more blurred cookies placed on a white marbled surface, adding depth to the image. The overall look is cozy and inviting, focusing on the simple texture and color of the cookies. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup butter (room temperature)
1 cup brown sugar (lightly packed)
1 large egg (room temperature)
2 cups cake flour (or substitute with all-purpose flour)
1½ teaspoons baking powder
¼ teaspoon baking soda
¾ teaspoon cinnamon
¼ teaspoon salt (if using unsalted butter, add ½ teaspoon salt)
1 cup thick applesauce (unsweetened or very lightly sweetened, store-bought or homemade)

For homemade applesauce

4 medium apples (peeled, cored, and chopped)
2 tablespoons water
1 teaspoon lemon juice
1 tablespoon sugar

Instructions

Step 1: Preheat your oven to 400°F (200°C) and line two cookie sheets with parchment paper.
Step 2: To make the homemade applesauce, place chopped apples, water, and lemon juice in a medium pot. Cover and cook on low heat for 15-20 minutes until the apples are soft.
Step 3: Add sugar and mash the apples with a potato masher. Continue cooking on low for about 5 more minutes until thickened. Let cool. Refrigerate unused applesauce and use within one week.
Step 4: Sift cake flour, baking powder, baking soda, cinnamon, and salt into a large bowl.
Step 5: In a separate medium bowl, cream together the butter and brown sugar. Add the egg and blend for about 2 minutes.
Step 6: Add the sifted dry ingredients alternately with the applesauce to the creamed mixture. Combine until just mixed.
Step 7: Drop spoonfuls of batter about the size of a golf ball onto the prepared cookie sheets.
Step 8: Bake for 10-12 minutes or until the cookies are lightly golden around the edges.
Step 9: Let the cookies cool before storing. For best flavor, let them sit for one day before eating. Optionally, dust with powdered sugar before serving.

Tips & Variations

To make cake flour substitute, measure 1 cup all-purpose flour, remove 2 tablespoons, and replace with 2 tablespoons cornstarch. Sift together to remove lumps.
Using homemade applesauce intensifies the fresh apple flavor, but store-bought unsweetened applesauce works well for a quicker option.
Letting the cookies rest for a day enhances their texture and flavor, so plan ahead if possible.

Storage

Store the cookies in an airtight container. They keep well at room temperature for 1-2 days depending on the temperature of your home, or 4-5 days in the refrigerator. For longer storage, freeze the cookies in a freezer-safe container for up to two months. To enjoy, thaw at room temperature or warm briefly in the oven.

How to Serve

The image shows a close-up of soft, round cookies with a light brown color and a slightly rough texture. Each cookie is dusted with a thin layer of white powdered sugar, giving them a delicate, snowy appearance. The cookies are placed closely together on a white marbled surface, and the focus is on the front two cookies with others blurred in the background. One cookie leans slightly on another, showing its thickness and soft edges, creating a warm and inviting feel. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of cake flour?

Yes, you can substitute all-purpose flour by removing 2 tablespoons from each cup and replacing it with cornstarch. Sift the mixture before using to mimic the lighter texture of cake flour.

Do the cookies need to rest before eating?

While you can eat the cookies right after baking, letting them rest for a day greatly improves their texture and flavor, making them more moist and tender.