Applesauce Cookies with Caramel …

OH. MY. GOSH.

These cookies are WONDERFUL!

This is another recipe from my grandma’s cookbook, but I added a little something to make them extra special, Caramel Frosting. Where to begin on the Caramel Frosting?!…I used this recipe for my Apple Cinnamon Rolls with Caramel Frosting, but I don’t think I gushed enough about how DELICIOUS this frosting is.Hands down, my new FAVORITE frosting.  I could lick the bowl clean after making this frosting.  It is unique and absolutely mouthwatering. Combine this amazing frosting with the flavor from the Applesauce cookies and you get a match made in Heaven.  These cookies are very similar to the Banana Cookie recipe.  The dough is dropped by the spoonful onto the cookie sheets, rather than rolled into a ball.If you haven’t already made your neighborhood gifts or need a cookie for a cookie exchange, then you should definitely try these out!  Even if you have already done those things, still try this cookie out.  You won’t be disappointed.  It is AMAZING! Trust me!

Applesauce Cookies with Caramel Frosting
 
Super soft cookies exploding with amazing flavor!
Author:
Recipe type: Dessert
Ingredients
APPLESAUCE COOKIES
  • 2 cups sugar
  • 1 cup shortening
  • 2 eggs
  • 2 cups applesauce
  • 4 cups flour
  • 2 tsp. baking soda
  • 2 tsp. baking powder
  • 1 tsp. cinnamon
  • ½ tsp. cloves
CARAMEL FROSTING
  • 6 Tbsp. butter
  • ½ cup heavy cream
  • 1 cup packed brown sugar
  • 2 tsp. vanilla
  • 2 cups powdered sugar
Instructions
Cookies
  1. Preheat oven to 375 F
  2. In a large bowl, sift together flour, baking soda, baking powder, cinnamon, and cloves. Set aside.
  3. Cream sugar and shortening together.
  4. Add eggs and applesauce and mix well.
  5. Add in dry ingredients and mix until well incorporated.
  6. Drop small spoonfuls of batter on greased cookie sheet.
  7. Bake at 375 F for 8-10 minutes.
  8. While cookies are cooling, prepare frosting.
Caramel Frosting
  1. In a medium saucepan over medium heat, combine butter, heavy cream and brown sugar.
  2. Cook, stirring occasionally until mixture just begins to boil; remove from heat and stir in vanilla. Let cool, then stir in the powdered sugar.
  3. Spread frosting over cookies

 Enjoy!
(Frosting recipe adapted from Let’s Dish)


Leave a Comment

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Comments

  1. This is perfect! I was needing a cookie recipe that I had all ingredients for that I could take to my daughters music recital on Saturday and I think this might be it :)

  2. My grandma had a recipe for applesauce cookies too, but I don't remember caramel frosting. This has to be an improvement on an already wonderful cookie. Can't wait to make these. I haven't thought about these cookies in twenty years. Thanks!

  3. These also worked well as a gluten free recipe (which isn't always the case!). I substituted the flour for a gluten free flour mixture and used the same directions. Just make sure you keep an eye on them because they'll have to cook about 5-10 minutes longer. Thanks for the recipe!

  4. This cookie & frosting combo is VERY good. I describe the cookies more as muffin or cake like. They're soft and light. The frosting – what can I say besides… ahhh! Lick the bowl clean, you say? I may have done that already! lol – I did omit the cloves because my hubby detests them. They still turned out wonderfully. Also, this batch makes a LOT of cookies! They're all over my kitchen, it seems! :) Thanks for this wonderful recipe!

  5. I found it made about 4 dozen. She's not kidding when she says place LITTLE (one tsp full) spoonfuls either – they expand a lot. Also, I added more powdered sugar to the frosting (about 1/2 cup) and it was still really runny. Still delicious though, everyone loved them!

  6. These are like muffin tops! Very cakey…I think the flour could be a bit less?? Still a great cookie!! I did not use cloves, and added more cinnamon to the sugar mixture. Perfect for breakfast! :D. Thanks for the recipe!!

  7. Chelsea

    Hi there! No matter what I do with this recipe, these come out looking like muffin tops. they don’t spread AT ALL like in the lovely photo. Flavor is great though! I have followed the recipe to a “t” over and over. Any suggestions?

  8. My friend pinned this recipe a few weeks ago, and I was in a baking mood tonight and happened to have heavy cream on hand…so I decided to finally try them(: And boy am I glad I did! I made these cookies tonight and I absolutely loved them! The cookies do spread out a lot and seriously taste like fluffy muffin tops. Thank you so much for the recipe! I’m definitely going to follow your blog and try many more recipes from it! These will be on my blog very soon as well(:

  9. Darcy

    Just made these. FANTASTIC. I used butter instead of shortening, and spooned each cookie out so they were about a tablespoon. We didn’t make the frosting since we didn’t have heavy cream on hand, but they delicious plain. Thanks for sharing!

  10. Chris

    Is there a way to make them a little less soft? Mine are very cake like and a bit on the sticky side. Hard to store all together in a container. Will the frosting get hard or will that be soft too? I have to make that yet. I presume the cookies are so soft because of the applesauce. Never baked with that before. Wondering if anyone altered the recipe a bit somewhere and got them to be a little harder.

  11. Betty Ann

    I made these last week and was very disappointed.
    The cookies turned out soft and puffy.
    Perhaps the recipe calls for too much baking Powder or Soda?
    This was a lot of work and a lot of product.
    Please help!!
    Thanks..

  12. Tamra

    I just made these for a cookie exchange this week and have taste tested quite a few. Made about 80 cookies (wasn’t expecting that many so some will be going to work). I found the perfect way to frost the cookies… Went and got a 99 cent squeeze bottle from the store (like a ketchup or mustard except mine was clear), used a funnel and poured the frosting in the bottle. Put cookies on wax paper and squeezed away!!!! Thanks for the awesome recipe. I bake once a year at Christmas but just have to make these again soon.

  13. Maria

    These cookies are amazing! All though they are more of a cake consistency than cookie, they are delicious, had them for breakfast today! I did make a few adjustments, for anybody wondering, you don’t have to use the shortening, I do not use shortening, just the thought of buying it makes my arteries clog, let alone eating it. I substituted with coconut oil, I use it for it’s health benefits, they turned out just fine, I also doubled the cinnamon since I love cinnamon! Thank you so much for sharing this recipe!

  14. Micheal

    These were fantastic!! I used an AirBake cookie sheet so mine needed 12 mins before they were done. I also used a candy thermometer and brought the temp of the caramel to 248 which is the ‘soft ball” stage of sugar. The first time I baked these, I spread the frosting with a knife, but many people said there was too much frosting, so this time I used a piping bag with a small tip and just piped the frosting on which seemed to work better because I could more easily control the amount of frosting and they were much more visually pleasing as well. I will make these again hopefully so because the last batch was gone before I could enjoy them.

    • I saw these on pinterest this morning and made them tonight. AMAZING. so soft and tasty. That frosting is so good. Thinking I will try it on chocolate cupcakes soon.

  15. These cookies with their frosting are delicious!!! I just made them today, after bookmarking this recipe forever-ago, and loved them. They remind me of two similar recipes I had; Spiced Pumpkin and Walnut Cookies (The Mixer Bible) and Frosted Ginger-Apple Cookies (King Arthur Flour Whole Grain Baking), if you’re looking for more variations. They were different enough to be worth making all three again. This cookie base tastes like a spice cake to me; the other two are obviously pumpkin and apple flavored, respectively. Love, love love these!!!

    I posted about them on my blog, sending readers back to you for the recipe :) Here’s a link to my post if you’re interested: http://usemybooks.wordpress.com/2014/03/05/applesauce-cookies-with-caramel-frosting-chef-in-training/

    Thank-you for a GREAT recipe!

  16. Rebecca Parker

    I made these today and followed the recipe exactly and they were really runny. I added more and more flour. Finally gave up and just baked them in a bar……Not sure what happened.