These Applesauce Cookies with Caramel Frosting are soft, moist and sweet with the comforting flavors of cinnamon and clove.
What is your favorite color in fall?
As I sit here writing this, it is pouring rain outside. The air is crisp with the threat of fall, yet all I can do is gaze in wonder at the beauty around me. Fall, being my favorite time of year, is littered in leaves (in a good way!) in all my favorite colors – all of which I associate with food, of course. Orange, sage green, the rich auburns of chili powder, the glittering yellows of turmeric, the deep reds of saffron, the comforting browns of cinnamon, nutmeg and cloves.
The colors so vibrant and inviting, it makes me want to taste the leaves! Who knows? They could taste like Caramel Apple Pie. Have you ever tried one? 🙂
Even the dead leaves are beautiful – dark, charcoal gray – reminds me of poppy seeds.
Food and color – it surrounds us.
The wonder of fall. I feel like I’m in the perfect dreamland, and all the things I love, are speaking softly to me.
But, instead of dreaming about fall, how about we talk about cookies.
Tell me dear readers, do you sometimes have cookie rejects? You know, the cookies that are a bit homely that you don’t want to share with anyone?
You do know, you have to eat those fast, right? Sure! Before anyone sees them!
Let’s talk about why that sometimes happens.
It was like that with these cookies.
The first 3 sheet pans turned out beautifully. The cookies puffed up and cooked into perfect rounds, like good little cookies should. By the 4th sheet pan, a few of the cookies ran a bit, spreading and separating a bit more than I liked. Yes. They were homely.
Poor ugly little buggers. They didn’t last long. 😉 Ugly, but tasty. Yum, yum!
A quick stir of your batter will likely solve this problem, as you evenly distribute the fats/oils in your cookies, which has settled from sitting there waiting for their turn in the oven.
They can be impatient little cookie monsters. 🙂
What I do know is, you will love the batter in this recipe. It’s soft and moist.
Looking at the batter, you may worry that the cookies will spread. But, they won’t. They’ll bake beautifully into little cloud-soft applesauce puffs perfectly in 8-10 minutes.
In this recipe, I did substitute regular white granular sugar for organic coconut sugar. Coconut sugar is darker in color, has a creamy, caramel sweetness and is a great substitute for regular sugar. It comes from the nectar of the coconut tree!
These cookies are super soft, full of fall flavors with cinnamon and cloves and apple-y goodness. Not overly sweet, but the coconut sugar definitely imparts a lovely, rich caramel flavor!
p.s. This recipe made a whopping 57 cookies, so you’ll have plenty to eat! 🙂
- 2 cups coconut sugar
- ½ cup shortening
- ½ cup unsalted butter
- 2 eggs
- 2 cups applesauce
- 4 cups flour
- 2 tsp. baking soda
- 2 tsp. baking powder
- 1 tsp. cinnamon
- ½ tsp. cloves
- 6 Tbsp. butter
- ½ cup heavy cream
- 1 cup packed brown sugar
- 2 tsp. vanilla
- 2 cups powdered sugar
- Preheat oven to 375 F.
- In a large bowl, cream sugar, shortening and butter together.
- Add eggs and applesauce and mix well.
- In a separate bowl, sift together flour, baking soda, baking powder, cinnamon, and cloves. Set aside.
- Add dry ingredients into wet ingredients and mix until well incorporated.
- Using a cookie scoop, drop spoonfuls of batter on greased or parchment lined cookie sheet.
- Bake at 375 F for 8-10 minutes.
- Remove from oven and leave cookies on baking sheet for an additional 1-2 minutes before moving to a cooling rack.
- In a medium saucepan over medium heat, combine butter, heavy cream and brown sugar.
- Cook, stirring occasionally until mixture just begins to boil; remove from heat and stir in vanilla. Let cool, then stir in the powdered sugar.
- Spread frosting over cookies.
Applesauce Cookies recipe modified from Chef-In-Training.