So, I tried it all again, this time adding more applesauce. I made a double batch, and cooked some up right away. As per last time, batter was quite sticky, and the cookies had a very cake-y consistency. Very strong apple flavour, as well. The second batch, however, got refridgerated for a few days, and ended up quite different. These cookies were denser and had a much less overwhelming taste of applesauce.
Overall, I’d say they were much more Snickerdoodle-y. So, yay! For fun, I had a bunch of dough left over in the second batch, and I smushed it altogether in a 8″ square pan, ending up with this:
Interestingly, it had a more cake-y texture again, so perhaps it is also related to the size of the cookie (i.e. smaller cookie = denser).
I’m going to call this experiment successful! So the final recipe is:
Mix together thoroughly …
- 1/4 + 1/8 cup butter
- 1/2 + 1/8 cup sugar
- 3/4 cup unsweetened applesauce
- 1 egg
Sift together and stir in …
- 2 cup sifted flour
- 1 1/2 tsp cream of tartar
- 3/4 tsp baking soda
- 1/4 tsp salt
- 2 tbsp sugar
- 2 tsp cinnamon
Chill dough (only optional if you want more cake-y texture). Roll into balls the size of walnuts. Then roll each ball in the sugar mixture before placing about 2 inches apart on an ungreased baking sheet. Bake at 400ºF until lightly browned but still soft, approximately 10 minutes.
I’ve been having the urge to make both banana bread and red velvet cake lately, so perhaps the next adventure will be to mix the two.