Introduction

Applesauce cookies are soft, chewy, and full of warm spices, making them a perfect treat for any season. These cookies combine the natural sweetness of applesauce with cinnamon and nutmeg for a comforting flavor. They’re easy to make and bake up beautifully with a tender texture.

A stack of four light brown cookies is shown, with the top cookie broken in half to reveal a soft, crumbly texture inside; the cookies have a slightly rough surface and are evenly round. The stack sits on a white marbled surface with a glass of milk blurred in the background on the right, a red apple on the left, and a few cinnamon sticks near the glass. photo taken with an iphone --ar 4:5 --v 7

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
1 cup (200 grams) granulated sugar
½ cup (100 grams) light brown sugar, packed
2 teaspoons vanilla extract
½ cup unsweetened applesauce

Instructions

Step 1: In a medium bowl, whisk together the flour, corn starch, cinnamon, baking powder, baking soda, salt, and nutmeg. Set aside.
Step 2: In a large bowl, beat the butter, granulated sugar, brown sugar, and vanilla extract until well combined, about 2 minutes.
Step 3: Beat the applesauce into the wet ingredients just until combined.
Step 4: Add the dry flour mixture to the wet ingredients and mix on low speed just until no dry ingredients remain. Avoid overmixing to keep the cookies tender.
Step 5: Line a baking sheet with parchment paper. Using a 2-tablespoon cookie scoop, scoop dough onto the sheet and shape into smooth round balls. Cookies can be close but not touching.
Step 6: Freeze the cookie dough balls for 15 minutes to help prevent spreading during baking.
Step 7: Preheat the oven to 350°F (175°C). Line a second baking sheet with parchment paper.
Step 8: Transfer frozen cookies to the second baking sheet, leaving about 2 inches between each cookie. Bake only one tray at a time for even cooking.
Step 9: Bake for 13 to 14 minutes until the tops look set but the centers are slightly soft. The cookies will finish baking on the hot sheet after removal.
Step 10: Allow cookies to cool completely on the baking sheet before removing.

Tips & Variations

Measure flour accurately to avoid dry or dense cookies.
Slightly melt cold butter by microwaving for 30 seconds to help blend with sugars.
Baking cookies from frozen prevents excess spreading and yields a better texture.
Keep at least 2 inches between cookies when baking because they will spread slightly.
Bake one tray at a time to maintain consistent oven temperature and even baking.

Storage

Store applesauce cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze cookies in a freezer-safe container or bag for up to 2 months. Reheat frozen cookies briefly in a low oven if desired, or enjoy them thawed at room temperature.

How to Serve

A stack of four soft, round cookies with a light golden-brown color sits on a white marbled surface. The top cookie is broken in half, showing a dense, chewy, crumbly texture with small specks inside. To the left, a red apple with yellow streaks adds a bright splash of color, and on the right, a tall glass of milk is slightly blurred in the background. A few cinnamon sticks rest near the glass, suggesting the cookie flavor. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use sweetened applesauce instead of unsweetened?

Yes, but reduce the granulated sugar slightly to avoid overly sweet cookies.

Why do the cookies need to be frozen before baking?

Freezing the cookie dough helps prevent the cookies from spreading too much during baking, keeping them thick and chewy.