Applesauce Raisin Cookie
A moist and flavorful raisin apple sauce cookie with warm spices and nutmeats, perfect for those craving a hearty, sweet treat with a hint of cinnamon and cloves.
Ingredients
Instructions
- Cream shortening and sugar together until smooth.
- Add flour, cinnamon, baking soda, baking powder, and cloves to the mixture.
- Mix well until all ingredients are combined.
- Add eggs, applesauce, nutmeats, and raisins to the mixture.
- Drop spoonfuls onto a baking sheet and bake at 350°F for 20 minutes.
Tips & Substitutions
For a lighter texture, you can substitute half of the shortening with unsweetened applesauce. Consider using walnuts or pecans for the nutmeats, or omit them entirely for a nut-free version. If you prefer a spicier cookie, increase the cinnamon or add a pinch of nutmeg. Make sure to measure your flour correctly to avoid dense cookies.
Serving Suggestions
These cookies pair wonderfully with a glass of cold milk or a cup of tea. For a delightful dessert spread, serve them alongside Gail'S Pink Salad for a refreshing contrast. They also make great snacks for lunchboxes or afternoon tea. Consider drizzling with maple frosting for an extra touch of sweetness.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag. To reheat, simply microwave for a few seconds or place in a preheated oven at 350°F for about 5 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Applesauce Raisin Cookie contains roughly 1192 calories, with 20g protein, 230g carbohydrates, and 41g fat. It is an excellent source of dietary fiber (159% of the Daily Value), calcium (109% of the Daily Value), and iron (102% of the Daily Value). Note that it is relatively high in sodium, at 1684mg per serving (73% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that it may result in a denser cookie. Consider starting with a 50/50 mix of whole wheat and all-purpose flour for the best texture.
What can I use instead of eggs in this recipe?
You can replace each egg with 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water). These substitutes will help bind the ingredients while keeping the cookies moist.
How do I know when the cookies are done baking?
The cookies are done when they are golden brown around the edges and set in the center. They might look slightly underbaked when you take them out, but they will continue to firm up as they cool on the baking sheet.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).