These old fashioned applesauce cookies are topped with a cinnamon streusel for the perfect chewy-crunchy texture combo in each bite. The dough is spiced with cinnamon & nutmeg to amp up the apple flavor, while butter turns them a mouth-watering golden brown. Made without chilling in about 30 minutes, these are the easiest cookies to make!
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These Moist Applesauce Cookies Spice Up My Life
I was inspired by my all-time favorite German applesauce cake and cinnamon apple bread to capture those fruity + spiced flavors in the form of a delicious cookie. And since both that cake and loaf have a cinnamon streusel topping, adding it onto these cookies was a no-brainer.
And possibly my favorite part of the baking process is that these cookies don't need to be chilled! I tested one batch chilled in the fridge and another batch baked right away, and I found it really didn't make a difference.
Now I should tell you, these cookies are super chewy, so they really do need that streusel on top for a little variation. But feel free to also mix in one-third cup of rolled oats, chopped nuts, or chocolate chips for even more texture!
Suggestions on a Few Ingredients
- Butter: I tested this recipe multiple ways, and found that by using butter (not oil) in the dough, the cookies develop a beautiful golden brown color rather than looking pale and well, blah. And by keeping in the fat, our cookies stay moist and chewy for days!
- Applesauce: I prefer using unsweetened applesauce, which to me still tastes pretty sweet. Of course, if you only have sweetened applesauce, you can swap that in but your cookies will be sweeter (not a bad thing in my book). And I found that both smooth and chunky applesauce work, just depending on your preference.
- Baking Soda: To avoid cakey cookies and achieve the perfect chewy texture, I found that a half teaspoon of baking soda is the ideal amount, since the applesauce acts as a leavening agent to help the cookies rise.
Welcome to My Kitchen - Let's Bake Cookies!
Below is the process to make this recipe. For the full step-by-step directions and ingredient quantities, scroll down to the recipe card at the bottom of this post.
1. Mix the streusel & set aside.
2. Whisk the dry ingredients.
3. Beat the butter and sugar then add the eggs, vanilla, and applesauce.
5. Shape the cookie dough balls and top with streusel.
4. Add the dry ingredients and mix until it forms a cohesive dough.
6. Bake until golden brown. Cool for a few minutes & enjoy!
Baking Tips to Make the Best Applesauce Cookies
- Blot Your Applesauce: Use a couple paper towels to blot excess liquid off your applesauce. Too much moisture can make your dough really sticky and your cookies could spread too much in the oven. Bonus points if you make my homemade chunky applesauce!
- Spice it Up: In general, the flavor of apple is pretty bland, so to make sure we can really taste it, I add ground cinnamon and nutmeg into the dough.
- Don’t Overmix: Once you add the dry ingredients to the wet ingredients, gently mix with a large spoon or silicone spatula just until you no longer see dry flour to avoid dense, gummy cookies.
- Soft Dough: The dough will be a little softer (but not sticky) compared to other cookies, so it’s best to use a cookie scoop or two spoons rather than trying to shape the cookies with your hands.
Applesauce Cookies with Cinnamon Streusel
Equipment
Ingredients
APPLESAUCE COOKIES
- 2 cups all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup unsalted butter, softened to room temperature (1 stick)
- ¾ cup dark brown sugar
- ¾ cup unsweetened applesauce
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
CINNAMON STREUSEL
- ½ cup all purpose flour
- ¼ cup dark brown sugar
- ½ teaspoon ground cinnamon
- 2 Tablespoons unsalted butter, melted melted
Instructions
- Prepare the streusel by combining the flour, brown sugar, cinnamon, and melted butter in a mixing bowl. Use a fork to mix the mixture until it's crumbly, like clumpy wet sand. Set aside.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In a separate large mixing bowl, beat the softened butter with the brown sugar with a stand mixer or a hand mixer until it is creamy and well combined.
- Use a couple paper towels to blot excess liquid off your applesauce, then add that along with the eggs and vanilla extract to the butter mixture. Beat it until everything is fully mixed in.
- Add the dry ingredients to the wet ingredients. Mix the dough with a large spoon or spatula just until there is no visible dry flour.
- Use a large cookie scoop or two spoons to drop cookie dough balls (about 2 inches in diameter) onto the baking sheet, spread out at least 2 inches apart. Gently flatten each cookie ball slightly with the back of your cookie scoop or spoon.
- Sprinkle the streusel on top of each cookie, gently pressing it into the dough to get it to stick on the top and sides.
- Bake for 12 to 14 minutes, just until the cookies are golden around the edges and don’t feel super squishy on top. Allow them to cool and firm up for a few minutes, then enjoy!!
Notes
- Storing: Store your baked and cooled cookies in an airtight container for a few days.
- Don’t Overmix: Once you add the dry ingredients to the wet ingredients, gently mix with a large spoon or silicone spatula just until you no longer see dry flour to avoid dense, gummy cookies.
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