You might already be inundated with images of cupid and hearts at this time of year, but on top of Valentine’s Day, did you know that February is American Heart Month? I’ve been developing a tasty and satisfying rollout cookie to honor that theme.
When I started out, I was determined to cut down the amount of fat needed in a traditional rollout cookie, but they still needed to taste like the real deal. The end result is a cookie that is fortified with applesauce (for moisture), whole wheat flour (for fiber), and cinnamon (for antioxidants AND flavor). Using these ingredients, I was able to cut the butter content in half and still have a cookie that tastes and smells great. In keeping with the theme, I used the Heart Comfort Grip™ Cutter to make my cookies. Ice them with Wilton Cookie Icing, like mine, or just drizzle with confectioners’ glaze. Here’s to your heart!
Cinnamon Applesauce Cookies
1-1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
4 tablespoons butter
2/3 cup granulated sugar
1 egg
1/4 cup sweetened applesauce
1-1/2 teaspoons vanilla extract
3/4 teaspoon almond extract
Optional Icing:
- 1 cup confectioners’ sugar
- 1 tablespoon water
In medium bowl, combine flours, baking powder, cinnamon and salt. In large bowl, beat butter and granulated sugar with electric mixer until light and fluffy. Add egg; mix well. Add applesauce, vanilla and almond extract; mix until well combined. Add flour mixture to butter; mix until all dry ingredients are incorporated. Press dough to flatten; wrap tightly with plastic wrap. Refrigerate at least 3 hours or overnight.
Preheat oven to 325°F. Lightly flour work surface and roll dough 1/8 in. thick. Cut dough into hearts or other desired shapes. Gather scrapes and reroll to 1/8 in. thick and cut shapes; prick with a fork to prevent bubbling.
Bake cookies 12-14 minutes or until bottoms are lightly browned. Cool cookies on cookie sheet for 2 minutes; transfer to cooling grid to cool completely.
Optional Icing: Stir confectioners’ sugar and water together until smooth. Spread or drizzle over cookies.
Makes 12 large cookies.
Beth is the Culinary Specialist in the test kitchen at Wilton. She spends her days examining Wilton products to make sure that they are up to par, helping refine ideas for new Wilton items, and developing fun and simple recipes. The recipes on all Wilton bakeware and Wilton.com originate in the test kitchen, and it’s Beth’s favorite part of the job. Before joining Wilton, Beth worked as a cake decorator and pastry chef. She’s baked, decorated, and delivered hundreds of wedding and birthday cakes, and loves the idea that in some small way, her creations have played a role in so many celebrations. When she’s not in the test kitchen, you can find Beth cooking and baking for her friends and family, and dining out all over Chicago. 
Oh, these are so cute! What a great way to use my new Wilton cookie cutter!
how do u get the icing to stay WHITE ?
Use white margarine, it’s called holsum in my country.
DOT, I used bottled Wilton Cookie Icing on the ones in the picture. It stays pure white. Royal icing made with Wilton Meringue Powder is pure white too, except if you add icing color to it, of course! Make sure that you follow the royal icing recipe exactly, and stop mixing after the stated time. Over or underbeating royal icing can cause it to look gray.
They look beautiful! Can’t wait to try it!
the cookies look great! but i have one question, when do you ice/decorate them before or after cooking?
That’s a good question, Danielle. These, and the majority of all iced
cookies, are decorated after they are baked anc completely cooled.
thanks! i’m trying out new rolled sugar cookie recipes & i never know when to decorate
Do you have the nutritional breakdown for this recipe? (For those with heart problems AND diabetes?) Thanks!
Could you give a good idea to make the sweetened applesauce not to buy it, if is possible to prepare this sauce
HOLA, ESTOY MUY CONTENTA POR QUE LO QUE HE APRENDIDO, EN LAS CLASES DE WILTON, LO HE APLICADO EN MIS GALLETAS, Y AHORA PIENSO QUE FUE MUY BUENA IDEA ESTUDIAR Y LOS EMAILS QUE USTEDES ME HAN ENVIADO, LAS CUALES ME PERMITEN OBTENER MAS IDEAS RECIENTES, PARA MIS CUP CAKES Y GALLETAS, GRACIAS