Applesauce Snickerdoodles Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix flour, sugar, baking soda, and salt together in a bowl.
• Beat vegetable oil, applesauce, almond milk, and vanilla extract together in a separate large bowl; add flour mixture and stir until combined.
• Divide dough into 14 portions and roll into balls. Spread cinnamon-sugar into a wide, shallow bowl. Roll dough balls in the cinnamon-sugar and arrange onto a baking sheet.
• Bake in preheated oven until golden brown, about 10 minutes.

Steps:

• Heat oven to 375 degrees.
• In a large bowl, whisk together the applesauce, shortening, honey, sugars and the eggs.
• In a separate bowl, sift together the flour, baking soda, salt, nutmeg, and cream of tartar. Slowly stir the dry ingredients into the wet ones. Cover and place in the freezer for about 45 minute This makes it easier to handle the dough later.
• In a shallow bowl mix the 2 tablespoons of sugar and the cinnamon. Now here comes the fun part. You are trying to make evenly sized balls and roll them in the sugar mixture. Since the dough is so soft, however, this can get messy. I suggest using two spoons together to grab balls of dough and roll them in the sugar. Once you get that going, place them 2 inches apart on an ungreased cookie sheet.
• Bake for 12-15 minutes. It will take a few batches to get the cooking time down right. The cookies should be brown and soft, but not too brown (i.e. burnt). Remove from cookie sheet immediately and place on wire rack to cool.

Steps:

• Whisk together flour, cream of tartar, baking soda, salt, 1/4 teaspoon cinnamon, and nutmeg in a medium bowl until combined.
• Mix together butter and 1 1/2 cups sugar in a large bowl until thoroughly combined. Stir in egg and vanilla until incorporated. Add apple butter and mix until combined. Pour in 1/2 of the dry ingredients and mix until just combined. Add remaining dry ingredients and mix just until no dry clumps of flour remain. Cover bowl and refrigerate for at least 2 hours, or up to 24 hours.
• Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
• Mix together remaining 1/4 cup sugar and 2 tablespoons cinnamon in a shallow bowl or pie pan. Drop tablespoon-sized pieces of dough into the cinnamon-sugar mixture and roll into balls, coating well. Place 1 inch apart on the prepared baking sheets.
• Bake in the preheated oven until edges are just set, about 10 minutes. Allow cookies to cool on baking sheets for 5 minutes before removing to a wire rack to cool completely.

Steps:

• Preheat the oven to 400 degrees, with one rack in top third and one rack in bottom third of oven. Line baking sheets with Silpat baking mats or parchment paper; set aside.
• Sift together flour, cream of tartar, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine butter, shortening, and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. Add dry ingredients, and beat to combine.
• In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Use a small (1 1/4-ounce) ice-cream scoop to form balls of the dough, and roll in cinnamon sugar. Place about 2 inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after 5 minutes. Transfer the sheets to a wire rack to cool about 5 minutes before transferring the cookies to the rack. Store in an airtight container up to 1 week.