Cinnamon Applesauce Cookies

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Last Updated on February 10, 2026 by Kiersten James

Soft, cozy cinnamon applesauce cookies made from scratch with brown butter, warm cinnamon, and a simple glaze – loved by both kids and adults.

Sometimes, when I make a large batch of homemade applesauce, there is so much of it that I need to incorporate some into baking or can some apple butter in order to use it all up.

Applesauce cookies are easy to make, extremely forgiving, and a familiar favorite from the very youngest to the oldest adults.

They start with browned butter, which gives them a warm, nutty base before anything else goes in. It deepens the flavor and keeps the cookies from tasting flat or overly sweet.

Applesauce makes them soft and tender, while brown sugar and cinnamon give them a familiar spice-cake feel presented in cookie form.

They bake up lightly domed, stay soft for days, and finish with a simple sour cream-based glaze that adds just enough sweetness without entirely taking over.

Some of my kids won’t eat the applesauce cookies with the glaze, so I leave a few plain for the picky ones.

Why You’ll Love These Applesauce Cookies

• Soft, cake-like texture with a tender crumb
• Made fully from scratch with simple ingredients
• EXTREMELY popular among toddlers
• Brown butter adds depth without extra sweetness
• Glaze is light, not heavy or sticky
• Cookies stay soft for days after baking

Ingredients You’ll Be Using:

All-purpose flour: Provides structure while keeping the cookies light

Baking soda: Helps the cookies rise and keeps the crumb airy

Salt: Balances sweetness and spice

Unsalted butter: Browned to reduce moisture and add a ton of flavor

Ground cinnamon: Bloomed in the warm butter to bring out its best traits

Unsweetened applesauce: Adds moisture and softness without oil

Light brown sugar: Keeps the cookies tender with a very mild caramel note

Egg yolk: Adds richness and structure without excess moisture

Confectioner‘s sugar: Base for the glaze

Sour cream: Keeps the glaze smooth and lightly tangy

Texture Notes

These cookies are meant to be soft and cake-like, not chewy or crisp. Think snack cake in cookie form – tender, lightly domed, and easy to bite. 

If you’re looking for crisp edges or a dense center, these aren’t that, but it’s exactly what makes them so comforting.

How to Make Cinnamon Applesauce Cookies From Scratch

Equipment:

• Rubber spatula
• Measuring cups + spoons
• Cookie Scoop (medium 2 tablespoon size)
• Baking Sheet

Ingredients:

• 1 1/2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 8 tablespoons unsalted butter
• 3/4 teaspoon ground cinnamon
• 3/4 cup applesauce
• 3/4 cup packed light brown sugar
• 1 large egg yolk

For the Glaze:

• 6 tablespoons confectioners’ sugar
• 2 tablespoons sour cream
• Pinch of ground cinnamon

Overview:

Set up your oven: Move the rack to the middle and preheat the oven to 375°F. Line a cookie sheet with parchment paper or use silicone baking mats.

Whisk the dry ingredients: In a small bowl, whisk together the flour, baking soda, and salt. Set aside.

Brown the butter: Brown the butter in a medium-sized skillet over low-medium heat, swirling constantly, until the milk solids are lightly golden (learn how to brown butter for baking here).

Remove the skillet from the heat and add the cinnamon. Bloom the cinnamon by swirling for 5 to 10 seconds.

Carefully scrape all contents of the skillet into a small bowl with a rubber spatula, taking care to include all of the brown bits. Set aside and allow to cool for about 5 minutes.

Whisk the wet ingredients: In a medium-sized bowl, whisk together the brown sugar, applesauce, and egg yolk until well combined.

Add the cinnamon-brown butter to the applesauce mixture, and whisk until well combined.

Fold in the flour: Add the dry flour mixture a little at a time, and mix with a wooden spoon or rubber spatula until no clumps of white flour remain. Do not overmix; stop as soon as the flour is no longer white.

A 2-tablespoon medium-sized cookie scoop makes the next step less messy and produces uniform cookies that are nearly exact in size. If you don’t have one, no sweat – a regular tablespoon is completely fine.

Scoop and drop 2 tablespoon portions onto the prepared cookie sheet 2″ apart.

Bake & Rest: Bake the cookies at 375°F for about 15 minutes, rotating the cookie sheet halfway through baking. Remove from the oven when the edges are lightly golden, and the cookies are a slight dome shape.

Allow the cookies to rest undisturbed on the cookie sheet for 10 minutes. Transfer to a wire cooling rack after that time and allow to cool completely.

Glaze: Once the cookies are cooled, whisk the confectioner’s sugar, sour cream, and a pinch of cinnamon together in a small bowl until a thin glaze forms.

Drizzle the glaze over the cookies with a spoon in a back-and-forth motion. Allow the glaze to set for about half an hour. Garnish with additional cinnamon or powdered sugar, if desired.

Storage & Freezing

Store baked cookies in an air-tight container for up to 5 days. Place a piece of parchment or wax paper between cookie layers to prevent sticking.

To freeze, place baked cookies in a freezer storage bag for up to 3 months. Thaw on the counter when ready to eat or serve.

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