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.
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.
More Apple Recipes you may enjoy!
- Maple Caramel Apple Cheesecake
- Homemade Apple Pie Cookies
- Apple Butter Cinnamon Rolls with Maple Frosting
- Homemade Cinnamon Apple Strudel
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.
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.
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!
Cinnamon Applesauce Cookies
Ingredients
- ½ cup butter (room temperature)
- 1 cup brown sugar (lightly packed)
- 1 large egg (room temperature)
- 2 cups cake flour (or you can substitute with all purpose flour)
- 1½ teaspoon 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)
HOMEMADE APPLESAUCE
- 4 medium apples (peeled, cored and chopped)
- 2 tablespoons water
- 1 teaspoon lemon juice
- 1 tablespoon sugar
Instructions
- 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.
Notes
Nutrition
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Republished from Feb 5, 2016.
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Hi which is the correct amount of flour as you have 280g and then you have 230g same with all other ingredients which are correct please?
Hi Tony, sorry about that, some of these are old recipes that haven’t been updated, the new updated measurements are showing now. Thanks.
They turned out so good. I added some sliced almonds on top before I put them in the oven. Perfect level of sweetness in this cookie and I like how they turned out soft and moist.Great recipe, Thank you!
Hi Christine, thanks so much, so glad you enjoyed them and great idea with the almonds. Take care!
Great with store bought apple sauce as well. Icing sugar on top is a must. Would be good to add some caramel or butterscotch chocolate chips next time.
Hi MC, thanks so much and yes adding chips is a great idea! Take care.
Can I change out the sugar for maple syrup? If so how much do I use? I’m making these for my toddler hence the swap
Hi Shaynie, I am not sure it would work because when you substitute with maple syrup you have remove some liquid in the recipe, for every cup of maple syrup you would remove 3/4 cup of liquid. But there isn’t any liquid in the recipe, What about honey? Since honey is sweeter try using 1/2 – 3/4 cup for the one cup of sugar. Maybe add a bit more flour if needed. Hope that helps. Let me know if you try it. Take care!
I really liked the texture of these cookies. I could not find chunky applesauce and I didn’t have any apples so i used regular jarred applesauce. I sprinkled them while warm with a cinnamon sugar mix I use for squash, toast and muffins. Very good.
Hi Barb, thanks so much, so glad you enjoyed them. Take care!
Made these with half spelt flour, half all purpose with the zest of an orange + lemon, a half tsp of vanilla extract, and pumpkin pie spice mix instead of cinnamon. The batter definitely needed 15-20 mins to chill in the freezer before going in the oven and took a few extra mins to bake – the result was a delicious muffin bar / cake batter cookie (IYKYK), perfect for little ones!
Thanks, glad you liked it. Take care!
I made it just like u did super good .the grandkids loved them
Hi Geo, thanks so much, glad your grandkids enjoyed them. Take care!
Great recipe turned out just like the pictures. Taste wonderful as well. Real runny dough but baked just right.
Hi Dustin, thanks so much, glad you enjoy them. Take care!
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.
Hi Ruth, I think you probably added too much applesauce, they are a softer cookie rather than crispy. 🙂
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.
I didn’t see an oven temperature. I’m going to go with 325 unless someone tells me otherwise.
Hi Elaine, the oven temperature is the first sentence in the instructions. 🙂 It’s actually 400F. Take care!
The cookies were delish, but rather flat, b. Soda and powder were fresh . All in all they were enjoyed !
Hi Kathy, glad you enjoyed them, if you use all purpose (at least 11% protein) they won’t be as flat. Take care!
Wonderful…. Added walnuts and raisins whole family loved them
Hi Maria, thanks so much, glad you like it and great idea with adding walnuts and raisins. Take care!
can you freeze the dough to make later?
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!
Has anyone tried these with 1:1 gluten-free flour?
I used gluten free flour 1:1.
Recipe worked fine.