Applesauce and walnuts seem to go together naturally, especially in these soft cookies with a touch of cinnamon. The unsweetened applesauce adds moisture and apple flavor, while the chopped walnuts add a little crunch. I also use applesauce in the icing to carry that apple flavor through to the top of the cookie.
I like Mott's unsweetened applesauce for baking because it lets me control the sugar and spices in my cookies. Some brands add more cinnamon than I like, and for these cookies, I only want a touch. I think of these as a gentle move into my favorite Fall Cookies and all those wonderful flavors that come with fall baking.
I like Mott's unsweetened applesauce for baking because it lets me control the sugar and spices in my cookies. Some brands add more cinnamon than I like, and for these cookies, I only want a touch. I think of these as a gentle move into my favorite Fall Cookies, along with my Pumpkin with Applesauce and Walnut Cookies and Apple Cinnamon Sugar Cookies.
A Quick Look: Applesauce and Walnut Cookies
Recipe Name: Applesauce and Walnut Cookies
Ready In: About 1 hour and 45 minutes (including chill time)
Yield: 30 cookies
Texture: Soft and moist with crunchy walnuts
Flavor Profile: Apple, cinnamon, and walnut
Difficulty: Medium
Why You'll Love These Cookies
- 🍎 Apple flavor throughout: Unsweetened applesauce flavors both the soft cookie and the icing.
- 🌰 A little crunch: Chopped walnuts in the dough add texture, with a few more sprinkled over the icing.
- 🤎 Just a touch of cinnamon: There's enough cinnamon to complement the applesauce without overpowering the apple and walnut flavors.
- 🥄 Something different on top: The applesauce icing has a little more texture than a traditional buttercream and adds another layer of apple flavor.
Ingredients
Cookie Dough
- Unsweetened Applesauce: I use unsweetened applesauce so I can control the amount of sugar and cinnamon in the cookies. I like Mott's, but your favorite unsweetened applesauce will work.
- Chopped Walnuts: You can chop whole walnuts yourself, but I usually buy walnuts that are already chopped. They are convenient and ready to add to the cookie dough, with a few extra pieces saved for topping the icing.
See the recipe card for full information on ingredients and quantities.
Icing
- Apple Juice: Regular apple juice works perfectly for the icing, so use any brand you like. It adds a little more apple flavor and helps bring the icing to the right consistency.
See the recipe card for full information on ingredients and quantities.
How to Make Applesauce and Walnut Cookies
Prep
Step 1: I start by weighing or measuring the sugars into a bowl and set them aside.
Step 2: Next, weigh or measure the flour and add the baking powder, salt, and cinnamon. I run a whisk through to blend.
Mix the Dough
Step 3: Cube the butter into the mixer bowl.
Step 4: Cream the butter for about 2 minutes on a medium mixer speed.
Step 5: Then add the sugars and mix for 3 minutes on medium speed.
Step 6: Add the egg, vanilla extract, and the applesauce. Mix until incorporated.
Step 7: Turn the mixer to low and add the flour mixture about a third at a time. Try not to overmix. I use a spatula for a final mix to make sure the flour is incorporated before adding the chopped walnuts.
Step 8: I spread the cookie dough around the bowl to get the walnuts evenly distributed.
Chill
Step 9: Once all the ingredients are incorporated, chill the dough for 30 minutes.
Scoop and Bake
Step 10: Preheat the oven to 350°F (175°C or 180°C), and line 2 cookie sheet pans with parchment paper. I buy parchment paper at the Webstaurant Store in sheets which is so convenient.
Step 11: Using a medium cookie scooper, place 12 scoops of cookie dough onto one of the prepared pans.
Step 12: Bake for 10 to 12 minutes. Once out of the oven, move the cookies to a cooling rack. Be sure they are completely cool 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.
Step 13: Cream the butter for 1 to 2 minutes on a medium mixer speed.
Step 14: Layer the remaining icing ingredients over the creamed butter, ending with the powdered sugar. Start the mixer on the lowest speed and mix until all the ingredients are incorporated.
Icing Tip:
This is not a buttercream icing. Since applesauce is mixed into the icing, it will not look perfectly smooth and creamy and may appear slightly broken. This is normal and does not mean anything went wrong with your icing.
Step 15: Turn the mixer to medium-high, about 6 out of 10 on the mixer speed. Mix for 3 minutes, scrape down the sides of the bowl, then continue mixing for another 2 minutes.
Step 16: I use about this much on the end of a knife to spread on each cookie. Finish them off by adding a few chopped walnuts on top of the icing.
🫙🍪 Storage
Store the cookies in a container with a tight-fitting lid. They will stay fresh for about 3-5 days before they will start to lose some of their soft center.
FAQs
Chopped pecans would be my first choice if you want to replace the walnuts. Their flavor works well with the applesauce and cinnamon, and they will still give the cookies that little bit of crunch.
The texture of the applesauce can give the icing a slightly textured look instead of the smooth, creamy look of a traditional buttercream. This is normal for this icing and does not mean anything went wrong.
I recommend using unsweetened applesauce for this recipe because it lets you control the sweetness of the cookies. Sweetened applesauce may make the cookies sweeter, and I have not tested reducing the sugar in the recipe to compensate for it.
Still Have Questions?
Need help with ingredient swaps or wondering if these cookies freeze well? I've added a few extra baking helpers below for common home baker questions.
Other Apple Cookies
If you tried this Applesauce and Walnut Cookies recipe or any other recipe on my blog, please leave a ⭐ star rating and share your thoughts in the comments. Thanks!
Recipe
Applesauce and Walnut Cookies
Ingredients
COOKIE DOUGH
- 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
ICING
- 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
Instructions
COOKIE DOUGH
- Weigh or measure the light brown and white sugars into a bowl and set aside. Weigh or measure the flour, salt, baking powder, and cinnamon into another bowl. 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 the oven to 350°F (175°C or 180°C) and line 2 cookie sheet pans with parchment paper. Using a medium cookie scooper, add 12 scoops of cookie dough to a prepared pan. Bake for 10-12 minutes. Let the cookies sit on the pan for a minute before moving them to a cooling rack. Do not overbake, or the cookies could become dry inside.
APPLESAUCE ICING
- Cream the butter in a mixer for a minute or two. Add the cinnamon, applesauce, apple juice, Half & Half, and powdered sugar. Start on low speed until the powdered sugar is incorporated. Turn the mixer to medium-high speed and mix for 3 minutes. Scrape down the bowl, then mix on medium-high speed for another 2 to 3 minutes.
- Use a butter knife to spread the icing on each cookie. Finish by adding a few pieces of chopped walnuts on top.
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NUTRITION DISCLAIMER
I am not a certified Dietitian or Nutritionist. The nutrition amounts given below are provided through a program and are only a guideline.
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