These Applesauce Cookies are soft, chewy, cozy and sweet! As if cinnamon sugar cookies combined with apple cookies to make the perfect fall dessert! They're then topped with the most incredible brown sugar frosting which really makes this applesauce cookie recipe stand out! Best yet, these beauties are gluten free, nut free, eggless and can easily be vegan with a few tweaks!
I adore apple desserts and these Applesauce Cookies do not disappoint! They are one of my favorite fall treats! They have a lovely apple flavor with lots of woodsy spice from the cinnamon. The brown sugar buttercream creates a nice sweetness and tones down the spice from the cinnamon. The applesauce in the batter acts as an egg replacer, so no cornstarch slurry is needed! Thanks to all the moisture from the applesauce, these apple and cinnamon cookies stay soft for days!
For more simple apple dessert recipes, check out my Applesauce Crumb Cake, my Apple Tea Cake, my Baked Apple Cider Donuts and my Apple Pie Ice Cream.
Reasons to Love These Applesauce Cookies
- Allergy Friendly- This apple cookie recipe is gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Soft & Fluffy- These cookies are so super soft, thick, moist and delicious.
- Covered in Cinnamon Sugar- The cinnamon sugar coating gives a nice woodsy sweetness to the baked apple topping! If you love cinnamon without the apple, check out my Cinnamon Tea Cake!
- Luscious Frosting- They're topped with an incredible Brown Sugar Buttercream.
- Autumn Flavor- The apple cinnamon combo gives us the cozy vibes of fall!
Ingredient Notes
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s nut safe but it does contain dairy. It also contains xanthan gum which really helps give baked goods their bounce and helps them stay together.
- Light Brown Sugar- I like to use this with the granulated sugar to add more moisture into the cookies.
- Granulated Sugar- We use this in the cookie dough and also in the cinnamon sugar topping.
- Butter/ Vegan Baking Stick- Only use room temperature. Don’t use melted or softened. For the cookie dough, we want to cream the butter together with the sugar. For the frosting, do not use melted or softened as it will make the buttercream very runny.
- Applesauce- Adds moisture into these cookies! Applesauce acts as a wonderful egg replacer, so we don't need a cornstarch slurry to replace eggs just like in my Apple Pie Cookies!
- Cinnamon- Gives the apple cookies that cozy woodsy flavor that reminds us of fall!
- Pure Vanilla Extract- Make sure the vanilla you use is pure and gluten free. Using a vanilla that isn't pure will give the cookies and frosting a chemical-like flavor.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make these into Vegan Cookies
- Use a gluten free flour that’s free from dairy.
- Make sure the brands of sugar you use are vegan.
- Use vegan baking sticks instead of butter.
- Only use a non-dairy milk of choice.
Make this Recipe with All Purpose Flour
- Use 1 cup plus 2 tablespoons of packed AP flour (168 grams plus 2 tablespoons)
- Make sure to use only ¼ cup applesauce.
- Still freeze the dough due to the lack of eggs.
How to Make Smaller Cookies
- Use a small cookie scoop or roll the dough into 1 inch balls and drop in the cinnamon sugar.
- Bake the cookies at the same temperature but for 13 minutes. Reshape as needed. Should make 12 cookies.
This recipe has not been tested with some of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Applesauce Cookies
Here are the step by step instructions to make this applesauce cookies recipe!
Step 1: Whisk Together The Dry Ingredients
In a large bowl, whisk together the gluten free flour, baking powder, ground cinnamon and kosher salt. Set aside.
Step 2: Cream The Butter And Sugars
In the large bowl of an electric mixer or using a hand held mixer, beat the room temperature butter, granulated sugar and light brown sugar until smooth and creamy. About 2 minutes.
Step 3: Add in Applesauce and Vanilla
Beat in the applesauce and pure vanilla extract until combined. It will appear chunky; that's normal.
Step 4: Add in the Dry Ingredients and Freeze
Slowly beat in the gluten free flour mixture and mix until just combined. Scrape down the sides of the bowl with the spatula and combine again. Freeze for 30 minutes.
Step 5: Scoop The Dough, Make the Cinnamon Sugar and Coat Dough Balls
Using a large cookie scoop (I use a 2 ounce cookie scoop), scoop the dough out into 6 scoops.
In a small bowl, whisk together the cinnamon and sugar. Drop the dough balls one at a time into the cinnamon sugar and coat completely.
Step 6: Bake the Cookies and Cool
Bake the cookies at 325 degrees Fahrenheit for 15 minutes until golden on the bottoms.
Immediately reshape the cookies when they come out of the oven and let cool on the baking sheet for 5 min before transferring to a cooling rack.
Step 7: Make the Brown Sugar Buttercream
In a small bowl, using a spatula or using an electric mixer, mix together the butter, confectioners' sugar, light brown sugar, ground cinnamon and pure vanilla extract.
Slowly add in the water a little at a time until you get the desired consistency. You may not need all the water.
Step 8: Frost the Cookies
Using an icing spatula or a butter knife, frost the tops of the cooled cookies. Don't go all the way to the edge of the cookie. Make sure you can see the cookie on the edges.
Expert Baking Tips
For the Cinnamon and Apple Cookies
- Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. For this recipe use packed cups or the gram amount: (168 grams plus 2 tablespoons).
- Use Room Temperature Butter- Do not use softened or melted butter/vegan baking sticks. The cookies will spread out when baking into a giant mess.
- Freezing the Dough- If you don’t freeze the cookie dough for at least 30 minutes, the dough will be too sticky to roll into balls.
- Wash the Cookie Scoop- If you notice the dough getting stuck in the cookie scoop, wash and dry your scoop halfway through making the dough balls.
- Reshape the Cookies- If you want your cookies nice and round, reshape them as soon as they come out of the oven. Use a spatula to push them back into a circle shape. Work quickly because they harden pretty fast. If they are slightly puffed up, use the spatula to gently push them down.
For the Brown Sugar Buttercream
- Use Room Temperature Butter- Do not use softened or melted butter/vegan baking sticks. The frosting will be way too runny.
- Making The Frosting- If the frosting is too liquidy, add more confectioners’ sugar 1 tablespoon at a time until you reach the desired consistency. It should be thick enough to stay put on the cookies and not run off. If the buttercream appears too thick, add a little water ¼ teaspoon at a time.
Recipe FAQs
Yes. You can make the dough the night before. Keep it in a bowl and cover the top with plastic wrap in the fridge.
If doing this, there is no need to chill again prior to baking.
Or you can wrap the dough in plastic and freeze the dough for up to 30 days. Thaw the dough in the fridge the night prior to using.
Yes! Just make to store them in a single layer in an airtight container in the fridge. Do not stack.
Yes! You can make the frosting the day before. Store it in a bowl covered with plastic wrap in the fridge.
When ready to use, bring the frosting to room temperature and mix with a spatula or electric mixer to regain that creaminess.
Yes you can, but keep in mind the cinnamon flavor will be quite powerful.
Storing: Store the cookies in a single layer, in an airtight container in the fridge for up to 3 days. Do not stack. Do not leave the cookies at room temperature.
They're still soft when in the fridge but you can let them come to room temperature before eating if desired. I prefer to eat them cold!
Freezing: Wrap dough in plastic wrap and then pop it in a zip top bag. Freeze for up to 30 days. Defrost in the fridge the night before using.
More Fall Recipes You'll Love
Did you try this recipe? Please leave me a ⭐ review below!
Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest, Facebook and YouTube! Enjoy!!!
📖 Recipe
Applesauce Cookies
Ingredients
For the Applesauce Cookies
- 1 cup plus 2 tablespoons multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- ¼ cup unsalted butter or vegan baking stick, room temperature
- ½ cup granulated sugar
- ¼ cup light brown sugar , packed
- ¼ cup plus 2 tablespoons applesauce
- 1 teaspoon pure vanilla extract
For the Cinnamon Sugar
- ¼ cup granulated sugar
- ¼ teaspoon ground cinnamon
For the Brown Sugar Frosting
- ¼ cup unsalted butter or vegan baking stick, room temperature
- 1.5 cups confectioners' sugar
- 2 tablespoons light brown sugar , packed
- ¼ teaspoon ground cinnamon
- ¼ teaspoon pure vanilla extract
- 1 tablespoon water
Instructions
For the Apple Cookies
- In a large bowl, whisk together the 1 cup plus 2 tablespoons gluten free flour, 1 teaspoon baking powder, ½ teaspoon ground cinnamon and ¼ teaspoon kosher salt. Set aside.
- In the large bowl of an electric mixer or using a hand held mixer, beat the ¼ cup room temperature butter or vegan baking stick and the ½ cup of granulated sugar and ¼ cup light brown sugar until smooth and creamy. About 2 minutes.
- Add in the ¼ cup plus 2 tablespoons applesauce and the 1 teaspoon pure vanilla extract and beat until combined. It may appear slightly chunky. That's normal.
- With the mixer on low speed, slowly add in the gluten free flour mixture. Mix until just combined. Scrape down the sides of the bowl with the spatula and combine.
- The dough will be very sticky. Add it to a freezer safe bowl, cover the top with plastic wrap and pop the entire bowl of dough in the freezer for 30 min. When the dough is almost done chilling, preheat your oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper. Do not grease.
- Take the bowl of dough out of the freezer. Using a large cookie scoop (I use a 2 ounce scoop), scoop the dough out into 6 scoops. If it is sticking to your hands, get your hands slightly wet.
- In a small bowl, whisk together the ¼ cup granulated sugar with the ¼ teaspoon cinnamon.Drop the dough balls one at a time into the cinnamon sugar mixture and coat completely.
- Place dough balls about 3-4 inches apart on the parchment lined baking sheet.Bake the cookies in the center rack of the oven at 325 degrees Fahrenheit for 15 minutes until golden on the bottoms. You can carefully use a cookie spatula to check.
- Immediately reshape the cookies when they come out of the oven. Use a spatula to push them into a circle and let cool on the baking sheet for 5 min before transferring to a cooling rack. Gently push them down in the center if they're slightly puffed up. If you don't let them cool a little on the pan, the cookies will break apart into a giant mess when you try to lift them up.
For the Brown Sugar Buttercream
- In a small bowl, using a spatula, mix together the ¼ cup of butter, 1.5 cups of confectioners' sugar, 2 tablespoons of light brown sugar, ¼ teaspoon ground cinnamon and ¼ teaspoon pure vanilla extract.
- Slowly add in the 1 tablespoon of water a little at a time until you get the desired consistency. The frosting should be smooth and creamy. You may not need all the water.
Liz
These are amazing! The texture and flavor profile are so unique and addicting. I can have eggs, so instead of needing to do step 9 in the instructions, I chose to add structure with 1 egg and a total of 1.5 c of gf flour (cup4cup). I was having my 2 little girls bake with me, so I was trying to figure out how to simplify it for them. It worked! Turned out fantastic! Thank you for this amazing recipe! I can't believe how light in texture these cookies are- my girls and I are enamored with them!
Lee
Thank you so much and thank you for sharing what you did!!!
John
So easy to make and perfect for the fall season!
Steve DiPaola
These applesauce cookies are delicious and perfect for this time of year!