Home / Recipes / Most Posts / Cinnamon Applesauce Cookies

Cinnamon Applesauce Cookies

Cinnamon Applesauce Cookies, a healthier cookie, the perfect snack or dessert. A delicious homemade applesauce makes these cookies even yummier! Everyone will love these including kids.

Cinnamon Applesauce Cookies, fast, easy and what a delicious cookie recipe. A moist almost cake like kid friendly cookie snack. Enjoy.


I haven’t posted a recipe for cookies in a while, but when I found Cinnamon Applesauce Cookies  in my mother’s recipe cards, I knew I had to try them.

Sweetened with less sugar and more applesauce I guess you could call them a healthier cookie.

Since I can’t get applesauce in Italy I made my own. So simple and easy, very similar to my Apple Pie Filling.

cinnamon applesauce cookies on a rack cooling

More Apple Recipes you may enjoy!

I added very little water because I needed a thick applesauce for these Cinnamon Apple Sauce Cookies. Canned works just fine, but what the heck it really doesn’t take long to make it homemade.

And it is so good and probably a lot healthier than canned.

Cinnamon Applesauce Cookies, fast, easy and what a delicious cookie recipe. A moist almost cake like kid friendly cookie snack. Enjoy.

I have made these Cinnamon Applesauce Cookies a few times, and a couple of times I made the dough with my food processor. Mix it all together, no need to refrigerate the dough, make it and bake it.

They come out soft, moist and almost cake like and you can dust them with a little powdered sugar if you like or eat plain.

I noticed my Mom had written that they were better if you to let them rest for a day before eating, so that the cinnamon and apple would mingle really well together. Can’t say they lasted that long in my house.

2 cinnamon applesauce cookies up close

I have never seen cookies go so fast. (actually the Thick Peanut Butter Chocolate Chip Cookies came really close).

A friend of ours came over for coffee in the morning, ate a couple of cookies and then came back in the afternoon for another coffee and another couple of cookies. He said they were that good. Enjoy!

2 cinnamon applesauce cookies up close

Cinnamon Applesauce Cookies

Rosemary Molloy
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 20 cookies
Calories 152 kcal


  • 1/2 cup butter (room temperature) (105 grams)
  • 1 cup brown sugar (lightly packed) (200 grams)
  • 1 large egg (room temperature)
  • 2 cups cake flour ** (or you can substitute with all purpose flour) (230 grams)
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon salt*
  • 1 cup thick applesauce (unsweetened or very lightly sweetened-store bought or homemade) (200 grams)

*if using unsalted butter add 1/2 teaspoon salt.

    ** To make 1 cup cake flour, measure out 1 cup all-purpose flour, remove 2 tablespoons and add 2 tablespoons cornstarch (whisk together to combine).


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


      • Pre-heat oven to 400° (200° celsius), line 2 cookie sheets with parchment paper.

      HOMEMADE APPLESAUCE (makes approximately 2 cups) 400 grams)

      • In a medium pot add chopped apples, water and lemon juice, cover and cook on low for approximately 15-20 minutes or until apples are soft, add 1 tablespoon sugar mash with a potato masher and continue cooking on low for approximately 5 minutes or until thickened. Let cool. Refrigerate unused applesauce, use within a week.
      • Sift cake flour, baking powder, baking soda, cinnamon and salt into a large bowl.
      • In a medium bowl cream together butter and brown sugar add egg blend about 2 minutes, add sifted dry ingredients alternately with the applesauce, combine until just combined. 
      • Drop batter by spoonfuls (about the size of a golf ball) on prepared cookie sheets, bake for approximately 10-12 minutes until lightly golden. Keep in cool dry place, best if let to sit for 1 day before eating. (If you can wait) Enjoy!  Dust with powdered sugar if desired.


      Calories: 152kcal | Carbohydrates: 25g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 177mg | Potassium: 99mg | Fiber: 1g | Sugar: 15g | Vitamin A: 175IU | Vitamin C: 1.7mg | Calcium: 30mg | Iron: 0.3mg
      Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!


      Republished from Feb 5, 2016.


      1. No sure mine came out as intended. I am big on batch cooking so doubled everything in the mix, but this didn’t make what I would call a ‘batter’ that would drop so I added a lost more apple sauce to thin to what I was expecting. Seasoning and sweetness are lovely for my taste( though husband said he can’t taste the apple) but the texture is not what I was expecting for a cookie. Not at all crisp. Instead rather soggy (they curve when you pick them up) and more like a flat muffin. Still did like the taste so would like to try again if you can advise what I might do to make them a bit more crisp.

        Best thing – great way to use up mountains of applesauce from my freezer which I made last autumn from our bumper apple crop.

      2. 3 stars
        These were okay. I only baked a few and then adjusted the recipe and baked a few more and kept going like that, making several adjustments. The original recipe comes out fine. I was worried they’d be flat with the thin batter, but they weren’t. They were, however, bland and not very sweet, even after dusting with powdered sugar. At the very least, I think they need double the amount of cinnamon. That helped the most. I added 1/4 cup of white sugar and 1/2 cup of flour, but if I make them again I think I’ll increase that to 1/2 cup of white sugar (and maybe then decrease the brown sugar to 3/4 cup). I added raisins to a few, which is also a nice addition.

        1. Hi Mango, yes you can, it will keep wrapped well and placed in a freezer bag or container for up to three months. You could also freeze the dough dropped on the baking sheet, freeze covered until firm then move the dough balls to a freezer container, separate the layers with parchment paper. Hope that helps. Take care!

      Leave a Reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating

      This site uses Akismet to reduce spam. Learn how your comment data is processed.