Ingredients
- 5 tablespoons unsalted butter softened to room temperature (or vegan butter)
- 1/3 cup + 2 tablespoons raw organic cane sugar divided (or regular white sugar)
- 2 tablespoons unsweetened applesauce
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional but recommended)
- 1 cup all-purpose flour
- 1 1/2 teaspoons cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper.
- Using an electric hand-mixer, beat the butter and 1/3 cup of sugar until soft and fluffy.
- Add the applesauce and extracts and beat until mixed.
- Add the flour, cornstarch, baking soda, baking powder and salt, and stir until well combined.
- Cover the bowl and refrigerate for 20 minutes.
- Once chilled, spread the remaining 2 tablespoons of sugar on a small plate. Roll the cookie dough into 1-tablespoon sized balls, rolling them in the sugar and placing them on the baking sheet.
- Press the balls down slightly (you want them taller than they are wide) and bake until the edges are just beginning to brown, about 10 to 12 minutes. They set up a lot as they cool.
- Cool completely on the sheet and devour!