I’m sharing my quick Cinnamon Applesauce Cookies recipe as a simple addition to my Easy Recipes Using Applesauce, and it’s so kid friendly that little helpers can join in the mixing.

Jump to Recipe

Cinnamon Applesauce Cookies feel almost like little cakes, and I love that. I mix unsweetened applesauce with warm ground cinnamon for a simple, kid-approved flavor that somehow nails both snack time and dessert.

These are the sort of thing I reach for when I want Easy Applesauce Desserts or quick Applesauce Baked Goods that dont require fuss. They’re moist, forgiving, and honestly addictive; its hard to stop at one.

Give them a try even if you’re skeptical, you might be surprised how something so plain can taste so much like a treat.

Ingredients

Print Recipe (No Advertisments)

Adds richness and tenderness, high in saturated fat and calories, not many other nutrients.
Sweetens and adds crunch sometimes, pure carbs, no vitamins, quick energy but empty.
Gives caramel notes and moisture, has tiny minerals from molasses, still mostly sugar.
Binds and leavens, gives protein and fat, helps texture and get golden.
Adds moisture and natural sweetness, cuts fat, it’s got some fiber and vitamin C.
Main carb structure, gluten gives chew, mostly starch, has some iron and B vitamins.
Warm spice, almost no calories, may help blood sugar, adds cozy aroma and sweetness.
Raisins bring chewy sweetness and fiber, walnuts give crunch and healthy fats and protein.

Ingredient Quantities

1/2 cup (1 stick) unsalted butter, softened

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1 large egg

1 teaspoon vanilla extract

1 cup unsweetened applesauce

2 cups all-purpose flour

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup raisins or chopped walnuts, optional

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or lightly grease them.

2. In a large bowl cream 1/2 cup (1 stick) softened unsalted butter with 1/2 cup granulated sugar and 1/2 cup packed light brown sugar until light and fluffy, about 2 to 3 minutes with a mixer or vigorous stirring by hand.

3. Beat in 1 large egg and 1 teaspoon vanilla extract until combined, then stir in 1 cup unsweetened applesauce.

4. In a separate bowl whisk together 2 cups all-purpose flour, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1 teaspoon baking soda, 1/2 teaspoon baking powder and 1/2 teaspoon salt. Tip: spoon flour into the cup and level it off for accurate measuring.

5. Gradually add the dry mixture to the wet ingredients, mixing just until combined. Don’t overmix, it’s okay if a few streaks of flour remain; the dough will be moist and almost cake-like.

6. Fold in 1/2 cup raisins or chopped walnuts if using. Taste a little of the dough if you must, but don’t eat too much raw egg.

7. Drop rounded tablespoons of dough or use a
1.5 tablespoon cookie scoop onto prepared sheets, leaving about 2 inches between cookies. You can slightly flatten the tops with the back of the spoon if you want flatter cookies.

8. Bake for 10 to 12 minutes, or until the edges are set and the tops spring back lightly when touched. Don’t overbake, they’ll look a bit soft but will finish setting as they cool.

9. Let cookies cool on the baking sheet for about 5 minutes so they set up, then transfer to a wire rack to cool completely.

10. Store cooled cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage; warm briefly before serving if you like them soft.

Equipment Needed

1. Oven (for baking at 350°F)
2. Two rimmed baking sheets
3. Parchment paper or silicone baking mats
4. Large mixing bowl
5. Medium bowl for whisking the dry ingredients
6. Hand mixer or a whisk and a sturdy wooden spoon if you dont have one
7. Measuring cups and spoons
8. Rubber spatula for scraping the bowl
9. 1.5 tablespoon cookie scoop or a tablespoon to drop the dough
10. Wire cooling rack to cool the cookies completely

FAQ

Q: What temp and time should I bake these cookies at? A: Bake at 350°F (175°C) on the middle rack for about ten to twelve minutes, until edges are set and centers look slightly soft. They firm up as they cool so don't overbake, otherwise they'll get dry.

Q: Can I use sweetened applesauce or do I need to change the sugar? A: You can use sweetened applesauce but cut the granulated sugar by about two tablespoons to avoid making them too sweet. Taste the dough if you want, but remember raw flour tastes different from baked dough.

Q: How do I make these vegan or egg free? A: Use a flax egg: one tablespoon ground flaxseed mixed with three tablespoons water, let sit five minutes. That works best here cause the recipe already has applesauce. A quarter cup extra applesauce can replace an egg too, but the texture will be a bit more cakey.

Q: Want them soft instead of crispy or vice versa, what do I do? A: For soft chewier cookies chill the dough for at least thirty minutes, don't flatten the balls, and pull them out a minute or two early. For crispier cookies press the dough flatter and bake an extra one to two minutes until edges are golden.

Q: Can I make this gluten free? A: Yes use a one to one gluten free all purpose flour blend that includes xanthan gum. If your blend lacks xanthan gum add about one quarter teaspoon per cup of flour so the cookies hold together.

Q: How should I store or freeze them? A: Store cooled cookies in an airtight container at room temperature for three to four days, or refrigerate up to a week. Freeze baked cookies in a sealed bag for up to three months. Cookie dough also freezes well: scoop onto a tray, freeze solid, then transfer to a bag and bake from frozen adding a minute or two to the bake time.

Cinnamon Applesauce Cookies Recipe Substitutions and Variations

Butter: swap for 1/2 cup solid coconut oil or 1/2 cup vegetable shortening, measured solid and packed. If you use melted oil chill the dough first, cookies may be a bit crisper and less buttery.
Egg: use 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water, let sit 5 min) per egg, or 1/4 cup unsweetened applesauce for a softer, cakier cookie.
All-purpose flour: use a cup-for-cup gluten free flour blend that contains xanthan gum, or replace up to half the AP flour with whole wheat pastry flour for a nuttier flavor and chewier texture.
Unsweetened applesauce: swap equal amounts mashed ripe banana or canned pumpkin puree. Banana will add sweetness and banana flavor, pumpkin gives moistness with a milder taste.

Pro Tips

1. dont overmix. stop as soon as most of the flour is incorporated and gently fold by hand with a spatula so the cookies stay tender and cake-like, overworking will make them dense.

2. if the dough seems too loose because of the applesauce chill it 20 to 30 minutes to firm up before scooping, or stir in 1 to 2 tablespoons of flour. chilling also helps reduce spreading and gives cleaner shaped cookies.

3. boost the flavor by browning the butter before creaming it, it adds a deep nutty caramel note. toast the walnuts for more crunch, and soak raisins in hot water, orange juice or a splash of rum for 10 minutes then drain — theyll be plumper and less leathery.

4. always bake a test cookie or two first to dial in time and oven hot spots. for easy make-ahead, freeze scooped dough on a tray then store in a bag so you can bake straight from frozen; warm a cookie 8 to 10 seconds in the microwave to get that fresh-baked softness.

Cinnamon Applesauce Cookies Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I’m sharing my quick Cinnamon Applesauce Cookies recipe as a simple addition to my Easy Recipes Using Applesauce, and it’s so kid friendly that little helpers can join in the mixing.

Servings

servings

Calories

232

kcal

Equipment: 1. Oven (for baking at 350°F)
2. Two rimmed baking sheets
3. Parchment paper or silicone baking mats
4. Large mixing bowl
5. Medium bowl for whisking the dry ingredients
6. Hand mixer or a whisk and a sturdy wooden spoon if you dont have one
7. Measuring cups and spoons
8. Rubber spatula for scraping the bowl
9. 1.5 tablespoon cookie scoop or a tablespoon to drop the dough
10. Wire cooling rack to cool the cookies completely

Ingredients

1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup unsweetened applesauce
2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup raisins or chopped walnuts, optional

Directions

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or lightly grease them.
In a large bowl cream 1/2 cup (1 stick) softened unsalted butter with 1/2 cup granulated sugar and 1/2 cup packed light brown sugar until light and fluffy, about 2 to 3 minutes with a mixer or vigorous stirring by hand.
Beat in 1 large egg and 1 teaspoon vanilla extract until combined, then stir in 1 cup unsweetened applesauce.
In a separate bowl whisk together 2 cups all-purpose flour, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1 teaspoon baking soda, 1/2 teaspoon baking powder and 1/2 teaspoon salt. Tip: spoon flour into the cup and level it off for accurate measuring.
Gradually add the dry mixture to the wet ingredients, mixing just until combined. Don't overmix, it's okay if a few streaks of flour remain; the dough will be moist and almost cake-like.
Fold in 1/2 cup raisins or chopped walnuts if using. Taste a little of the dough if you must, but don't eat too much raw egg.
Drop rounded tablespoons of dough or use a
5 tablespoon cookie scoop onto prepared sheets, leaving about 2 inches between cookies. You can slightly flatten the tops with the back of the spoon if you want flatter cookies.
Bake for 10 to 12 minutes, or until the edges are set and the tops spring back lightly when touched. Don't overbake, they'll look a bit soft but will finish setting as they cool.
Let cookies cool on the baking sheet for about 5 minutes so they set up, then transfer to a wire rack to cool completely.
Store cooled cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage; warm briefly before serving if you like them soft.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.