Soft and cake-like, these cinnamon applesauce cookies are an old-fashioned treat with just the right touch of warm spice. An easy, no-chill dough makes them perfect for fall and winter baking!Â
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These cinnamon applesauce cookies come straight from my mom’s recipe box, and they’re as cozy as it gets. Soft, cake-like, and full of apple flavor with just the right hint of spice, they’re a nostalgic favorite I’ll be baking all season long.
If you’re like me and can’t get enough of apple desserts, you might also enjoy the sweet little bites of apple pie cookies, the tender crumb of cinnamon applesauce muffins, or even a comforting applesauce cake to share with friends over a cup of coffee.
Why You’ll Love These Cookies
- Soft and fluffy. Applesauce cookies bake up more cakey than crisp cookies. They are moist, tender, and lightly chewy in the center.Â
- Quick and easy. No chilling required! Just mix the dough, scoop onto a baking sheet, and you’ll have warm, flavorful cookies ready in minutes. Perfect for fall baking or after school treats!
Ingredients Needed
- Butter: Use room temperature butter so it creams easily with the sugar. If you use unsalted butter, add a pinch more salt to the recipe.
- Brown sugar: Lightly packed brown sugar adds sweetness and gives the cookies a softer, more moist texture than granulated sugar would.
- Egg: Helps bind the ingredients together and gives the cookies structure.
- Flour: Cake flour makes them extra tender and fluffy, but all-purpose flour works too.
- Baking powder & baking soda: A combination of both ensures the cookies rise well and keep their light texture.
- Cinnamon: The warm spice that makes these applesauce cookies smell and taste like fall.
- Applesauce: The star ingredient! It keeps the cookies moist and adds natural apple flavor. You can use store-bought (unsweetened or lightly sweetened) or try my homemade applesauce for an even fresher taste.
personal Note
In Italy, applesauce isn’t sold in grocery stores, so I always make my own for baking. It’s quick, easy, and has the thick texture these cookies need. A friend of mine once loved these applesauce cookies so much he came back twice in the same day for more, proof this old recipe is a keeper!
How to Make Applesauce Cookies
To start, in a medium bowl sift together the flour, baking powder, baking soda, cinnamon, and salt. Sifting helps remove any lumps and keeps the cookies nice and light.
In another bowl, cream the butter and brown sugar until smooth and fluffy, then beat in the egg.
Next, add the dry ingredients a little at a time, alternating with the applesauce.
Stir just until everything comes together. Don’t overmix or the cookies can turn out dense.
Drop spoonfuls of dough (about the size of a golf ball) onto parchment-lined baking sheets, then bake until lightly golden, about 10–12 minutes. Let the cookies cool for a few minutes on the pan before moving them to a wire rack.
recipe Tips
- Best flavor. These cookies are delicious fresh from the oven, but the flavor actually gets even better the next day once the spices have had time to settle. They never last that long in my house though!
- Garnish. A light dusting of powdered sugar is always pretty, or try drizzling them with the maple glaze from my cinnamon apple strudel or the maple frosting from apple butter cinnamon rolls.
- Mix-ins. For extra flavor and texture, stir in raisins, chocolate chips, chopped nuts, or even a handful of quick or rolled oats.
- Food processor shortcut. The dough can be made in a food processor instead of mixing by hand. Just pulse until combined, quick and easy.
- Cake flour substitute. If you don’t have cake flour, measure out 1 cup of all-purpose flour, remove 2 tablespoons, and replace with 2 tablespoons of cornstarch. Sift well.
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!
- 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 which make them spread less and more firm)
- 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
HOMEMADE APPLESAUCE (makes approximately 2 cups) 400 grams)
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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.
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Sift cake flour, baking powder, baking soda, cinnamon and salt into a large bowl.
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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.Â
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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.
How to store the applesauce cookies
The cookies should be stored in an airtight container, they will keep for 1-2 days at room temperature (depending on the warmth of your house) or 4-5 days in the fridge.Â
They can also be stored in the freezer in a freezer safe container for up to two months.
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
Republished from Feb 5, 2016.
Recipe FAQs
How should I store applesauce cookies?
Once cooled, keep the cookies in an airtight container at room temperature for up to 4 days. Their flavor actually deepens after the first day.
Can I freeze them?
Yes! Place the cooled cookies in a freezer-safe container or bag, separating layers with parchment paper. Freeze for up to 2 months, then thaw at room temperature before serving.
Can I add more spice?
Of course. A little nutmeg and allspice (about ¼ teaspoon each) will give the cookies even more warm fall flavor.
Can I replace the butter?
You can swap in coconut oil if you prefer. The cookies may bake up even more cake-like, but still soft and delicious.
Can I add texture on top of the cookies before baking?
Yes! A simple streusel topping, like the one from my apple pie streusel cake, works beautifully. Or just sprinkle a few nuts and a little cinnamon sugar on top for extra crunch.
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