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
1/2 cup shortening
1 cup granulated sugar
2 cups all purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/2 teaspoon salt
1 teaspoon baking soda
1 cup applesauce
3 cups powdered sugar
1/2 teaspoon cinnamon
1/2 teaspoon cardamom
1/8 teaspoon ground ginger
1/3 cup unsalted butter
3–4 tablespoons milk
Preheat oven to 325 degrees F.
Mix dry ingredients together in a medium bowl and set aside.
Cream together the shortening and sugar. Add eggs, one at a time. Mix well after each addition.
Add the dry ingredients, alternating with the applesauce, until mixed well.
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.
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.
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.
Instructions for frosting:
Measure the powdered sugar and spices together into a mixing bowl. Set aside.
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.
Pour it slowly and carefully into the mixing bowl of powdered sugar/spices. Blend until mixed together.
Add the 3–4 tablespoons of milk until it reaches a spreadable consistency.
Top the cookies with frosting right away.
Store in an airtight container for up to 2–3 days.