Applesauce Cookies

Applesauce Cookies

Apple Sauce Cookies
Apple Crinkle Cookies

I have a love-hate relationship with baking cookies. They’re both my favourite thing to bake, because I can easily trial multiple different baking styles, times, ect… but I ALWAYS end up with a stomach ache because I’ve eaten too much dough, I know, why don’t I try practising some self control… it’s not that easy ok, cookie dough is my FAVOURITE! I remember whenever we would bake cookies when I was a kid, my little sister and I would roll a cookie and then sneakily (well we thought we were being sneaky) turn around and eat it instead of putting it on the baking tray. Cookie dough has been a problem of mine for a really long time ok!? Don’t judge! And this applesauce cookie dough, is EPIC!

The applesauce and cinnamon combo just made this applesauce cookie dough irresistible, but you know what… it tasted even better baked! gasp I know, I’ve never said that about ANY cookie before, especially a butterless cookie! Usually the cookie dough is where it’s AT! But not with these, the cookie dough is great, but once that applesauce has baked the aroma is intoxicating and every little bite tastes like apple pie! They’re the perfect balance between soft and fluffy, the perfect blend of apple and cinnamon and the crunchy icing sugar crust is just the icing on the ‘cookie’. Of which was a last second addition to this cookie actually, my original batch turned out soo sticky because of the applesauce and sugar, that they stuck to the baking paper and were just an unpleasant texture, so I thought, I know, I’ll roll them in icing sugar so they don’t stick. and voila! They magically transformed into crinkle cookies, which was just the most perfect little accident. Eating cookie dough was my favourite part of baking when I was kid, as an adult, it’s these happy accidents that put a smile on my face (and the cookie dough too).

A HANDY TIP! Applesauce is an awesome substitute for oil in any recipe if you’re baking and aren’t a huge fan of using oil by the cup full, you can use equal amounts of applesauce instead. I know oil works, but I always feel kind of wrong tipping cups of oil into a recipe, it just feels so unhealthy… never mind the cups of sugar already in there (shhhh).


#1 This dough, although it’s a butterless cookie dough, gets thick quickly so do ensure that you lightly whisk your eggs with a fork before tipping them into your dough to ensure that they are distributed through the dough evenly and you don’t end up with egg white streaks in your crinkle cookies.

#2 It’s really important to only work with 1 applesauce cookie at a time, or maybe two maximum! The reason being, that after you’ve scooped your cold dough, it will begin to warm up, and as the dough warms up it gets harder to work with and will lose its shape. This both makes it harder to roll in the icing sugar, but also ideally for the crinkle pattern, you want your ball of dough to retain its shape while you roll it through the sugar, then only start to warm up and ‘spread’ slightly AFTER it’s been placed on the baking tray, this will help to make that crinkle pattern perfect! You may even see it starting to crack before it’s put in the oven!

#3 These applesauce cookies don’t feel done when you remove them from the oven, their hard(ish) cookie shell doesn’t form until after the cookies have cooled back to room temperature, so don’t be tempted to keep them in the oven for longer than the recommended 12 minutes even if they don’t look done or they will go rock solid. But by all mean, keep them in for less if you want them doughy.

applesauce cookies, butterless cookies, crinkle cookies
Yield: 48

Applesauce Cookies

prep time: 30 Mcook time: 12 Mtotal time: 42 M
My applesauce cookies morphed into apple sauce crinkle cookies mid-process, but I'm not complaining!


  • 3 1/2 cups plain flour
  • 1 1/2tsp ground cinnamon
  • 1tsp vanilla essence
  • 1 cup white granulated sugar
  • 1/2 cup raw/demerara sugar
  • 1 cup apple sauce
  • 1tsp baking powder
  • 1/2tsp salt
  • 2 eggs
  • + 1 cup icing sugar to roll


How to cook Applesauce Cookies

  1. Place flour, both types of sugar, cinnamon, baking powder and salt into a large mixing bowl and stir with a whisk until all ingredients are well combined and evenly distributed.
  2. Create a well in the center of your dry ingredients and pour in your lightly whisked eggs, vanilla essence and 1 cup of apple sauce. Mix with a wooden spoon until well combined.
  3. Cover your mixing bowl with cling wrap and place in the fridge for 20 minutes to allow your dough to chill and become more workable.
  4. Pre-heat your oven to 180 degrees Celsius.
  5. Line two baking trays and set aside.
  6. Place 1 cup of icing sugar into a bowl and set beside your work station.
  7. Retrieve your cookie dough from the fridge and using a 2tsp capacity cookie scoop, or just a couple of teaspoons, one at a time, scoop out around 2tsp worth of dough.
  8. If using a cookie scoop just plop the dough out straight into the icing sugar. If using teaspoons, roll your dough into a rough ball shape and then drop into the icing sugar.
  9. Roll your dough ball in the icing sugar, shake off the excess sugar, and place on your baking tray.
  10. Continue the above two steps, laying your cookies out into six rows of four cookies.
  11. Place in the oven to bake for 12 minutes. 


EQUIPMENT 2tsp capacity cookie scoop large mixing bowl cling wrap wooden spoon whisk 2 baking trays parchment/baking paper
Created using The Recipes Generator
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