Applesauce and walnuts seem to go together naturally. It's not quite the fall season yet, but I wanted a cookie with apples in it. But looking at the apples at the store they were not speaking to me, so I opted for applesauce which will also add moisture to the baked cookies.
I like Mott's unsweetened applesauce for recipes because I want to control the sugar and spices that go into my cookies. Some of the brands add more cinnamon than I like so this works very well for my needs.
I am looking at this cookie as a gentle move towards all-out fall cookies and the smells that fill my house during the fall season. It is my favorite time of year.
Of course, if you have applesauce, you have to add at least a little cinnamon. I grew up adding cinnamon to my applesauce but just a little. If you like the taste of cinnamon in your cookies, here are a few recipes I have on my site that you can try.
Cinnamon Cookies to Try
Cookie DoughJump to Recipe for Amounts
- Butter unsalted
- Sugar white
- Light brown sugar
- Unsweetened applesauce
- Vanilla Extract
- All-purpose flour
- Baking powder
- Kosher Salt
- Ground cinnamon
- Chopped walnuts
IcingJump to Recipe for Amounts
- Butter unsalted
- Powdered sugar
- Unsweetened applesauce
- Ground cinnamon
- Apple juice
- Half & Half
- Chopped walnuts for topping
How to Make Applesauce and Walnut Cookies
I start by weighing or measuring the sugars into a bowl and set it aside. Next, weigh or measure the flour, and add in the baking powder, salt, and cinnamon. I run a whisk through to blend.
If I am not sure my butter is room temperature I cut it into cubes. It makes it easier to cream the butter.
Start by creaming your butter for about 2 minutes
Then add your sugars and mix for 3 minutes on medium speed. Scrape your bowl down and add the egg, vanilla extract, and the applesauce. Mix until incorporated.
Now turn the mixer down and slowly add the flour mixture. After the flour is add only mix for a minute. Scrape the bowl down and mix for about 15 seconds. Finally add the chopped walnuts and mix for about 10 seconds.
Once all your ingredients are incorporated, chill the dough for a for 30 minutes.
Bake at 350°F (175°C or 180°C) for 10 to 12 minutes. Once out of the oven move them to a cooling rack.
Be sure the cookies have cooled before starting the applesauce icing.
Time to Make the Icing
The cookies have a lovely lightly browned color to them once baked, and you can certainly eat them as-is. I won't tell if you eat one off the pan!
I do, however, recommend using the mixer again to whip up a quick applesauce icing.
Start by creaming the butter. Normally about 1 to 2 minutes on a medium mixer speed.
Then I just layer the rest of the ingredients on top of the creamed butter ending with the powdered sugar. Start the mixer on the lowest speed until the powdered sugar and the rest of the ingredients are incorporated.
Now turn the mixer to a medium-high setting. About a 6 out of 10 on the mixer speed. Mix for about 3 minutes then scrape down the bowl sides and continue to mix for another 2 minutes.
I use about this much on the end of a knife to add to the cookies. Finish them off by adding a few chopped walnuts on top of the icing.
The other great thing about this time of year is the arts and crafts show that is starting to come into my area. I visited the Lititz Art Show, and I am always on the lookout for clay and pottery dishes or anything unique to display my cookies on for my feature photos.
Visiting all the booths I came across some wood art made by Mariana Russo. This cheese board had a flower design that I thought was interesting. If you would like to visit her web it is Marianarts or Instagram account at Artmariana. Of course, you can contact her directly at firstname.lastname@example.org or 570-972-8874
Yes, homemade applesauce can be used in the recipe. I use unsweetened applesauce for this recipe so you may need to back off some of the sugar in the recipe if you add sugar to your homemade applesauce. It can add a fresher and more natural flavor to your cookies.
Yes, you can omit the walnuts or replace them with seeds or dried fruit if you or someone you're baking for has a nut allergy.
Yes, you can freeze these cookies but wait to put the icing on until after you have thawed them out. Place them in an airtight container or freezer bag, separating layers with parchment paper to prevent sticking. They can be frozen for several months.
Other Apple Cookies
Applesauce and Walnut CookiesBarbara Hall
- 1 cup (227 g) Butter unsalted room temperature
- ½ cup (100 g) Sugar white
- ½ cup (110 g) Light brown sugar
- 1 (1) Egg
- ½ cup (122 g) Unsweetened applesauce
- 1 teaspoon (1 teaspoon) Vanilla Extract
- 2 ½ cups (312.5 g) All-purpose flour
- ½ teaspoon (0.5 teaspoon) Baking powder
- ½ teaspoon (0.5 teaspoon) Kosher Salt
- ½ teaspoon (0.5 teaspoon) Ground cinnamon
- 1 cup (78 g) Chopped walnuts
- ½ cup (113.5 g) Butter unsalted
- 1 ½ cups (180 g) Powdered sugar
- 2 Tablespoons (2 tablespoon) Unsweetened applesauce
- ⅛ teaspoon (0.5 teaspoon) Ground cinnamon
- ½ teaspoon Apple juice
- 1 Tablespoon (1 tablespoon) Half & Half
- ½ cup (58.5 g) Chopped walnuts for topping
- Weigh or measure the light brown and white sugars into a bowl and set aside. Weight or measure the flour, salt, baking powder, and cinnamon into a bowl and run a whisk through to blend and set aside.
- Cream the butter for about a minute or two before adding the sugars. Mix on medium mixer speed for about 3 minutes Add the egg, vanilla extract, and applesauce and blend. Turn the mixer speed down and gradually add the flour mixture. You may have to scrape down the bowl. Add the chopped walnuts and blend for another 15 seconds until incorporated. Cover and put into the refrigerator for 30 minutes.
- Preheat your oven to 350°F (175°C or 180°C) and line 2 pans with parchment paper. I use a medium cookie scooper and add 12 scoops to a cookie pan — Bake for 10-12 minutes. After pulling the cookies out of the oven, let them sit on the cookie sheet for a minute before moving them to a cooling rack. Don't overbake, or the cookies could be dry inside.
- Cream the butter in a mixer for a minute or two. Then add the cinnamon, applesauce, apple juice, Half & Half, and powdered sugar. Start on a slow speed until the powdered sugar is incorporated. Next, turn the mixer to a medium-high speed for 3 minutes. Scrape down the bowl and return the mixer to a medium-high speed for another 2 to 3 minutes.
- I use a butter knife and spread the icing on each cookie. Finish by adding a few pieces of walnuts on top.
I am not a certified Dietitian or Nutritionist. The nutrition amounts given below are provided through a program and are only a guideline.