Applesauce Cookies
These old-fashioned applesauce cookies bake up soft, lightly spiced, and full of raisin-and-nut flavor—just the kind of vintage drop cookie you make for fall and holiday trays.
The applesauce keeps them tender, and the low 300°F oven bakes them “slowly” so they stay cake-like instead of getting too brown.
Applesauce Cookies
Ingredients
- 1/2 cup shortening
- 1 cup sugar
- 1/2 cup unsweetened applesauce
- 2 teaspoons baking soda
- 2 1/4 cups flour
- 1 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/2 teaspoon salt
- 1 cup raisins
- 1/2 cup nuts (walnuts/pecans), broken up
Preheat oven to 300°F.
Instructions
- Cream together sugar and shortening.
- Dissolve baking soda in the applesauce; add to the creamed mixture.
- Sift together flour, cinnamon, cloves, and salt; mix into the dough.
- Stir in raisins and nuts.
- Drop onto a greased cookie sheet and bake about 15 minutes.
- Frost if you like (optional).
Total Time – about 30 minutes (15 prep + 15 bake)
Equipment - cookie sheet
Servings - many
Applesauce Cookies FAQ
Do these cookies come out soft or crisp?
They’re typically soft and cake-like because applesauce adds moisture.
Can I leave out the raisins or nuts?
Yes. You can omit either one, or replace raisins with chopped dates or dried cranberries.
Why is the oven temperature 300°F?
This recipe bakes slowly at a lower temperature to keep the cookies tender and prevent over-browning.
Do I need to frost them?
No—frosting is optional. They’re great plain, especially with the cinnamon-clove flavor.