Caramel applesauce cookies are a tasty fall treat! These soft batch cookies are made with applesauce and cinnamon, plus an easy-to-make caramel icing.
With September comes apple season, which means recipes using apples. Yes, apples are great and all. but what about applesauce? It gets the short end of the stick, which is why I made it the star of these applesauce cookies.
Applesauce, I believe, is an underrated ingredient in baking. It has hidden potential that only some know about. Not only is it a great substitute for oil and butter, but it does wonder for texture.
In cookies, applesauce creates a soft consistency, almost pillow-like. So with fall arriving I decided to make some simple applesauce cookies with caramel frosting.
These cookies are so delicious! For a girl who loves crunchy textured foods, I was pleasantly surprised by how much I liked these soft applesauce cookies. Without crunchy nuts or chocolate chips in the dough, I was able to appreciate the cinnamon and nutmeg flavors.
Those spices define fall if you ask me. They’re found in pretty much all baked goods in the fall (after all they make up half of pumpkin spice). For good reason too… cinnamon and nutmeg are delicious! They hit the cozy, spicy balance right on the nose.
But of course my favorite part of these cookies had to be the frosting. I mean, c’mon, it’s caramel! Sugary, sweet caramel frosting. It glazes over the applesauce cookies like white on rice. I think, not sure if that idiom applies here, but you get what I mean 🙂
The frosting cloaks the cookies. And what more? Both the cookies AND the frosting are filled with fall spices. That’s right I added cinnamon and nutmeg to the frosting too.
Applesauce, caramel, fall flavors, all in one cookie—that’s what I’m talking about. And this recipe makes about 45 cookies so be prepared to share with friends and family!
Caramel Applesauce Cookies
- 1 cup (225 g) sugar
- ½ cup (102 g) shortening
- 1 large egg
- 1 cup (250 g) applesauce
- 2 cups (240 g) flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 3 tablespoons (42 g) unsalted butter
- ¼ cup (60 ml) heavy cream
- ½ cup (100 g) packed brown sugar
- 1 teaspoon vanilla
- 1 cup (110 g) confectioners' sugar
- Preheat oven to 375° F. Line a cookie sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg and salt. Set aside.
- In a large bowl of a stand mixer, mix sugar and shortening together until well combined. Add egg and applesauce. Mix well, about 2 minutes. With the mixer on low, slowly add in dry ingredients. Mix until combined.
- Drop heaping tablespoonfuls of batter on lined cookie sheet. Cookies should be about 1 1/2-inches in diameter.
- Bake at 375° F for 8-10 minutes or until the edges start to turn golden brown. Allow cookies to cool on sheet for a few minutes before transferring them to a rack to cool completely.
- While cookies are cooling, prepare frosting.
- In a medium saucepan, combine butter, heavy cream and brown sugar over medium heat. Stir occasionally until mixture just begins to boil. Remove from heat and stir in vanilla. Let the mixture cool and then stir in the confectioners' sugar.
- Using a spoon, spread frosting over cookies. Sprinkle with cinnamon if desired.
Inspired by Chef in Training.