Applesauce Cookies

I made one sub, used dried cranberries instead of raisins (good choice, too). You don’t need to worry about placing these 2 inches apart on the cookie sheet, because they don’t spread out or flatten at all. What you drop onto the cookie sheet is pretty much what you’ll end up with. I’d call them bite size, so if you want them larger, just add more dough for each cookie. I scaled the recipe in half, lined my baking sheets with parchment, baked for 13 minutes, and ended up with 28 cookies using a small cookie scoop. As other reviewers mentioned, they really didn’t brown up and have minimal eye appeal, but they’re soft, moist, and actually taste pretty good with a subtle hint of the spices. Just don’t expect a “cookie crunch.” These turned out OK, but doubtful I’ll make again.

I thought these were really good cookies. I added a lil extra spices after reading some reviews saying they were flat tasting. They browned nicely and were fluffy and delicious. Something different.

Oven temp set to 375 deg.Baked well & evenly, lt. Golden brown, moist.Best applesauce recipe I’ve tasted since I’ve been baking these cookies. All that’s left after 1st tray came out of oven!

I make my own applesauce so that what I used. I also doubled the raisins and added a cup of pecans with the walnuts. I used 1/4 c butter and 1/2 c of shortening.

I made them. I must have a hot oven. 9 minutes for them to be brown. I liked the way they came out. 54 years of baking helps.

I made half the recipe without the walnuts and raisins and half with them. Turned out great! Very fast and easy to make and will make them again for sure!