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Applesauce Cookies Recipe

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★★★★★

4.4 from 138 reviews

These Applesauce Cookies are soft, chewy, and packed with warm spices like cinnamon and nutmeg, making them a perfect treat for any season. The use of unsweetened applesauce keeps the cookies moist and tender without excessive fat, while a quick freeze before baking helps prevent spreading for beautifully shaped cookies. Simple ingredients come together to create a classic homemade cookie that’s ideal for sharing or enjoying with a cup of tea.

Ingredients

Scale

Dry 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

Wet Ingredients

  • 1 cup (227 grams) unsalted butter, slightly melted (cold butter from fridge, microwaved 30 seconds on high)
  • 1 cup (200 grams) granulated sugar
  • ½ cup (100 grams) light brown sugar, packed
  • 2 teaspoons vanilla extract
  • ½ cup unsweetened applesauce

Instructions

  1. Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, corn starch, ground cinnamon, baking powder, baking soda, salt, and ground nutmeg. Set this dry mixture aside to be incorporated later.
  2. Cream Butter and Sugars: In a separate large bowl, beat the slightly melted butter, granulated sugar, light brown sugar, and vanilla extract together for about 2 minutes until the mixture is well combined and creamy.
  3. Add Applesauce: Beat the unsweetened applesauce into the wet ingredients just until combined, ensuring an even mixture without overmixing.
  4. Combine Wet and Dry Mixtures: Gradually add the dry flour mixture into the wet ingredients. Beat on low speed just until no dry flour is visible, being careful not to overmix to maintain chewy texture.
  5. Shape Cookies: Line a large baking sheet with parchment paper. Use a 2-tablespoon cookie scoop to portion the dough onto the sheet, then shape each portion into smooth round balls using your hands. Place the balls close together but not touching.
  6. Freeze Cookies: Place the tray of unbaked cookies in the freezer for 15 minutes to prevent spreading during baking and to help the cookies maintain their shape.
  7. Preheat Oven: Preheat your oven to 350°F (177°C). Line a second baking sheet with parchment paper for baking.
  8. Bake Cookies from Frozen: Remove some cookies from the freezer and place them on the second parchment-lined baking sheet, spacing them at least 2 inches apart to allow for spreading. Bake only one tray at a time to ensure even heat distribution.
  9. Bake Time: Bake for 13 to 14 minutes. The tops should look set but the centers may appear slightly underbaked; this allows finishing on the hot baking sheet after removal from the oven.
  10. Cool Completely: Allow the cookies to cool completely on the baking sheet before transferring to storage or serving to allow them to set perfectly.
  11. Storage: Store cooled cookies in an airtight container at room temperature for up to 4 days or freeze in a freezer-safe container for up to 2 months.

Notes

  • Measure flour accurately to maintain cookie texture; too much or too little flour affects the outcome.
  • Butter should be slightly melted; microwaving cold butter from the fridge for 30 seconds on high works well.
  • Freeze cookies before baking to help prevent spreading and maintain shape.
  • Bake cookies from frozen for best results, spacing at least 2 inches apart.
  • Bake one tray at a time to ensure even heat and consistent baking.
  • Do not overbake; cookies will finish setting on the hot baking sheet after removal, preserving softness and chewiness.
  • Store in airtight containers and freeze extras to maintain freshness.

Keywords: applesauce cookies, soft cookies, cinnamon cookies, chewy cookies, homemade cookies, fall baking, easy cookie recipe

Find it online: https://liamjayne.com/applesauce-cookies-recipe/