Applesauce Raisin Cookies

applesauce raisin cookiesMike worked from home last week, so when I sought out something to bake, he requested “some kind of applesauce cookie.” At first I planned to just make an old reliable oatmeal applesauce cookie, but instead I searched Pinterest and found a recipe at Savory Experiments that I adapted to include golden raisins, as Mike is a raisin fan.

This recipe yields a very tender, cake-like cookie that you could certainly leave plain, but I decided to jazz up with an apple cider drizzle icing. The original recipe called for a melted white chocolate drizzle, which you could certainly do if you’re a white chocolate fan (I’m not). The cookies look incredibly homemade regardless, but they definitely look better with a drizzle on them. My un-drizzled cookies reminded me a bit of rocks – definitely not appetizing!

Ingredients

For the cookies

  • 2 1/3 cups flour
  • 1/2 teaspoon salt
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 8 tablespoons butter, softened
  • 3/4 cup light brown sugar
  • 1 egg
  • 2/3 cup applesauce
  • 2 teaspoons vanilla extract
  • 1/2 cup golden raisins

For the drizzle

  • 1 cup powdered sugar
  • 1 – 2 tablespoons apple cider

Preparation

Preheat oven to 350 degrees and line two baking sheets with parchment paper.

In a medium bowl, stir together flour, salt, baking powder, baking soda, cinnamon, and nutmeg; set aside. In a mixer fitted with the paddle attachment, cream butter and brown sugar until light and fluffy. Add egg and applesauce and mix to combine; stir in flour until just combined, then fold in raisins.

Using a two-inch cookie scoop, drop scoops of dough onto prepared baking sheets and flatten slightly with your hand. Bake for 10 – 14 minutes, until edges are set and bottoms are just brown; cookies will puff up when baking, so you want to ensure they have enough time to fully bake inside. Remove from oven and remove to a wire rack to cool.

To make drizzle, combine powdered sugar and enough cider to make a drizzly consistency; drizzle over cookies. Allow to set before storing in an airtight container between sheets of waxed paper. Cookies can sit at room temperature for 3-4 days. Makes 24.

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