Applesauce Cookies with Chai Spice Browned Butter Frosting



These are the epit­ome of a grandma cookie. Almost.  Soft, sweet, made with such sim­ple, homey ingre­di­ents, but I don’t think grandma would have thought to stick some chai spices into the browned but­ter frost­ing. I could be wrong.…..let me know if your grandma was ahead of her time.



Apple­sauce Cook­ies with Chai Spice Browned But­ter Frosting


  • from:
  • Cookie:
  • 1/2 cup shortening
  • 1 cup gran­u­lated sugar
  • 2 eggs
  • 2 cups all pur­pose flour
  • 1/2 tea­spoon cinnamon
  • 1/4 tea­spoon cloves
  • 1/2 tea­spoon salt
  • 1 tea­spoon bak­ing soda
  • 1 cup applesauce
  • Frost­ing:
  • 3 cups pow­dered sugar
  • 1/2 tea­spoon cinnamon
  • 1/2 tea­spoon cardamom
  • 1/8 tea­spoon ground ginger
  • pinch cloves
  • pinch nut­meg
  • 1/3 cup unsalted butter
  • 3–4 table­spoons milk


  1. Pre­heat oven to 325 degrees F.
  2. Mix dry ingre­di­ents together in a medium bowl and set aside.
  3. Cream together the short­en­ing and sugar. Add eggs, one at a time. Mix well after each addition.
  4. Add the dry ingre­di­ents, alter­nat­ing with the apple­sauce, until mixed well.
  5. Using a medium (#40) cookie scoop, put scoops of the dough (it’s really soft, like thick cake bat­ter) onto a pan pre­pared with either parch­ment or a sil­pat liner.
  6. Bake at 325 degrees F. for 10–12 min­utes. The cook­ies will just begin to brown around the edges. Don’t over bake, or the cookie will end up dry.
  7. Set aside while you make the frost­ing. If you make the frost­ing too far ahead of time, it will get too firm and you’ll have to thin it out.
  8. Instruc­tions for frosting:
  9. Mea­sure the pow­dered sugar and spices together into a mix­ing bowl. Set aside.
  10. In a small saucepan, (not one with a dark bot­tom), put the but­ter. Melt it on medium heat until it starts to bub­ble. Watch­ing it closely, let it sim­mer until the but­ter slide on the bot­tom of the pan turn a medium col­ored brown. It can burn pretty fast, so keep a close eye on it. It’s a good idea to keep swirling the pan every 10 sec­ond or so. Once it reaches the desired color, remove it from the heat.
  11. Pour it slowly and care­fully into the mix­ing bowl of pow­dered sugar/spices. Blend until mixed together.
  12. Add the 3–4 table­spoons of milk until it reaches a spread­able consistency.
  13. Top the cook­ies with frost­ing right away.
  14. Store in an air­tight con­tainer for up to 2–3 days.





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  1. Oooh, yummy!

  2. Where did u actu­ally get the points to cre­ate
    ““Apple­sauce Cook­ies with Chai Spice Browned But­ter Frosting-The Secret
    Life of a Chef’s Wife |”? Thanks a lot ‚Hildegarde

  3. I just made these, and they taste amaz­ing. How­ever, this bat­ter is def­i­nitely cake bat­ter! The cook­ies are so fluffy, they’re absolutely falling to pieces. No struc­tural integrity what­so­ever. Do you think there’s any way of fix­ing this? I really would like to make them again, since they are so deli­cious, but I can’t trans­port them. They just disintegrate.

    • For me these cook­ies were del­i­cate, but not to the extent that you describe. I am curi­ous as to your alti­tude? If you aren’t in a high alti­tude area, (I am about 3700 ft.) you could decrease the flour a bit, and increase the sugar a tad. Also, watch your bak­ing time so as to not dry them out any more than nec­es­sary. Other than this, I would sug­gest maybe find a cookie that works well for you and just using the icing? (I have to admit that to me, the cookie is more of a deliv­ery sys­tem for the icing. It’s all about the Brown But­ter icing!!)

      • I’m not high alti­tude, so maybe next time I will try the flour decrease trick. And I didn’t even make the frost­ing — clearly mis­take #1! Haha thanks for the advice.

        • But the frost­ing is the BEST PART!!!!! Haha! Let us know when you try them again! WITH FROSTING!!!

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