I struggled with what to call these cookies – Applesauce Cookies or Apple Muffin Top Cookies. They are so soft and fluffy that they taste like the top of a muffin but they are indeed a cookie. I baked these tonight and it’s a good thing I doubled the batch because my dad, mom, and son were all gobbling these up as soon as they’d come out of the oven. I may have had a couple myself (or three) strictly for research purposes…of course.
These are really easy to make but they disappear quickly. This recipe makes about 18-20 cookies. Some readers have said that their cookies spread too much during baking and aren’t rising. I’ve made this recipe several times and haven’t had that problem but a solution could be refrigerating the dough for a couple of hours before scooping into cookies for baking.
- 1¼ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ cup unsweetened applesauce
- 1 cup brown sugar, packed
- ¼ cup unsalted butter, softened
- 1 tablespoon vanilla extract (yes, really a whole tablespoon of vanilla...it's not a typo)
- 1 large egg
- Preheat oven to 375F.
- In a medium bowl, stir together flour, baking powder, salt and cinnamon until mixed well. Put this bowl to the side.
- In a large bowl, beat applesauce, brown sugar and butter with an electric mixer on medium speed until mixed well (about 2 minutes).
- Beat in vanilla and egg.
- Gradually add flour mixture to applesauce mixture while beating on low speed until blended well.
- Place cookies (2-tablespoon sized) onto silicone mat lined baking sheet about 2 inches apart from each other.
- Bake for 10 minutes. Let cool for 5 minutes on cookie sheet before removing.
- Cool on cookie racks.
How do you prefer your cookies? Soft & chewy or hard & crunchy? I’ll always choose the soft cookies over the crunchy ones. Maybe it’s because they remind me of cake and I love cake.
For more delicious recipe ideas, visit our Easy Recipes & Family Meals page.