Dive into the warm, comforting embrace of Instant Pot Green Chicken Enchilada Soup. This easy-to-make recipe packs all the flavors of your favorite green enchiladas into a hearty, nourishing soup, perfect for any day of the week.
Why You’ll Love This Instant Pot Soup
- Effortless & Quick . Utilizing the Instant Pot means less active cooking time and easy cleanup.
- Flavorful . Packed with the robust flavors of green enchiladas, this soup satisfies your cravings in a spoonful.
- Versatile . Easily adjust the heat level and ingredients according to your taste preferences or dietary needs.
- Nutritious . Brimming with protein and vegetables, it’s a meal you can feel good about serving your family.
Transform your dinner routine with this delightful soup that promises to be a hit with everyone at the table.
What Does It Taste Like?
This soup combines the tangy, slightly spicy essence of green enchilada sauce with tender chicken, hearty beans, and other traditional ingredients, creating a well-rounded dish that’s both satisfying and delicious.
What Is Enchilada Soup Made Of?
When crafting a comforting and flavorful Instant Pot Green Chicken Enchilada Soup, each ingredient plays a vital role in creating a harmonious blend of textures and flavors. Here’s how each component contributes to the dish:
- Chicken Breast - Serves as the primary protein source, offering a lean, tender addition that absorbs the surrounding flavors.
- Green Enchilada Sauce - Provides the base flavoring of the soup, infusing it with a tangy, mildly spicy, and deeply savory flavor.
- White Beans - Adds creaminess and body to the soup without overwhelming it.
- Chicken Broth - Acts as the liquid base, helping to meld all the flavors together while keeping the soup’s consistency light and brothy.
- Onion - Offers a foundational layer of flavor with its sweet and savory notes, enhancing the overall complexity of the soup.
- Garlic - Garlic adds a pungent, spicy element that deepens the flavor profile of the soup, contributing to its aromatic qualities.
- Corn - Introduces a sweet, crunchy contrast to the creamy beans and tender chicken, adding a pop of color and freshness.
- Diced Green Chiles - Provides a mild heat and a distinctive Southwestern flavor.
- Cumin - This spice offers a warm, earthy note with a hint of citrus.
- Salt and Pepper - Balances all the ingredients and ensures the soup is flavorful.
- Optional toppings - Sliced avocado, sour cream, shredded cheese, fresh cilantro, lime wedges.
How To Make Green Chicken Enchilada Soup
- Prep the Ingredients . Start by dicing the onion and mincing the garlic. Drain and rinse the white beans, and gather the rest of your ingredients.
- Combine in the Instant Pot . Place the chicken breasts at the bottom of the Instant Pot. Add the green enchilada sauce, chicken broth, diced onion, minced garlic, white beans, frozen corn, diced green chiles, and cumin. Stir to combine. Season with salt and pepper to your preference.
- Cook . Secure the lid of the Instant Pot and set the valve to ‘Sealing’. Select the ‘Manual’ setting and set the time for 10 minutes. Once the cooking time has finished, allow a natural release for 10 minutes before carefully switching the valve to ‘Venting’ for a quick release of any remaining pressure.
- Shred the Chicken . Remove the chicken breasts from the soup and shred them using two forks. Return the shredded chicken to the Instant Pot and stir well to combine.
- Serve . Ladle the soup into bowls and garnish with your choice of toppings such as sliced avocado, sour cream, shredded cheese, fresh cilantro, and a squeeze of lime.
Tips And Tricks
Making Green Chicken Enchilada Soup in an Instant Pot is not only convenient but can also yield deliciously rich and comforting results. Here are some tips and tricks to enhance your soup-making experience and ensure your dish is as flavorful and satisfying as possible:
- Adjust the Spice Level. Tailor the heat to your liking. If you prefer a milder soup, choose a mild green enchilada sauce and limit the amount of diced green chiles. For a spicier soup, opt for a medium or hot enchilada sauce and add extra green chiles or even some diced jalapeños.
- Shred the Chicken Properly. After pressure cooking, remove the chicken breasts and shred them with two forks.
- Thicken the Soup. If you prefer a thicker soup, you can use a cornstarch slurry (a mixture of cornstarch and water) to thicken it. After shredding and returning the chicken to the pot, stir in the slurry and use the “Sauté” function to cook until the soup thickens, stirring constantly.
Variations
Green Chicken Enchilada Soup is a versatile dish that can be adapted to fit various dietary preferences and flavor profiles. Here are some creative variations to inspire your next culinary adventure with this comforting soup:
- Vegetarian - Skip the chicken and add more beans, such as black beans or pinto beans, for protein. Use vegetable broth instead of chicken broth to keep it vegetarian.
- Creamy - After the soup has finished cooking, stir in a cup of heavy cream or coconut milk for a richer, creamier texture.
- Low-Carb - Omit the beans and corn. Add more chicken or even chunks of avocado to increase the fat content for a keto-friendly version.
What Goes Good With Enchilada Soup?
Enchilada soup, with its rich, savory flavors, pairs beautifully with a variety of sides, toppings, and accompaniments. To round out your meal, consider these delicious options that complement the warmth and heartiness of the soup:
- Cornbread - A slice of moist, buttery cornbread goes perfectly with enchilada soup, especially if it has a hint of sweetness to balance the soup’s spicy and savory notes.
- Tortilla Chips - Serve your enchilada soup with a side of crunchy tortilla chips for dipping, or crumble them on top for added texture.
- Rice - A bowl of fluffy white or Mexican rice can be a great addition, either on the side or spooned directly into the soup to soak up its flavors.
How Long Does It Last?
Green Chicken Enchilada Soup, when stored properly, can last in the refrigerator for up to 3-4 days. Make sure to cool the soup to room temperature before transferring it to an airtight container for storage.
Can You Freeze It?
For freezing, portion the soup into freezer-safe containers or bags, leaving some space for expansion. Frozen Green Chicken Enchilada Soup can last for up to 2-3 months.
To reheat, thaw overnight in the refrigerator or use the microwave’s defrost setting before warming it up on the stove over low heat, stirring occasionally until hot.
If it has thickened upon cooling, you might need to add a bit of chicken broth or water to reach your desired consistency.
MoreInstant Pot Soup Recipes
- Caldo de Res
- Chicken Fajita Soup
- Instant Pot Lasagna Soup
- French Onion Soup
- Buffalo Chicken Soup
- Spicy Corn Soup
- Vegetable Soup
- Pork Soup
Green Chicken Enchilada Soup | Instant Pot Green Enchilada Soup
Ingredients
- ▢ 1 pound Chicken Breast
- ▢ 1 cup Green Enchilada Sauce
- ▢ 15 oz Great Northern Beans , drained and rinsed
- ▢ 4 cups Chicken Broth
- ▢ 1 Onion , diced
- ▢ 3 cloves Garlic , minced
- ▢ 1 cup Corn Kernels
- ▢ 4 oz Diced Green Chiles
- ▢ 1 tsp Cumin
- ▢ Kosher Salt , to taste
- ▢ Ground Black Pepper , to taste
Instructions
- Prep the Ingredients . Start by dicing the onion and mincing the garlic. Drain and rinse the white beans, and gather the rest of your ingredients.
- Combine in the Instant Pot . Place the chicken breasts at the bottom of the Instant Pot. Add the green enchilada sauce, chicken broth, diced onion, minced garlic, white beans, frozen corn, diced green chiles, and cumin. Stir to combine. Season with salt and pepper to your preference.
- Cook . Secure the lid of the Instant Pot and set the valve to ‘Sealing’. Select the ‘Manual’ setting and set the time for 10 minutes. Once the cooking time has finished, allow a natural release for 10 minutes before carefully switching the valve to ‘Venting’ for a quick release of any remaining pressure.
- Shred the Chicken . Remove the chicken breasts from the soup and shred them using two forks. Return the shredded chicken to the Instant Pot and stir well to combine.
- Serve. Ladle the soup into bowls and garnish with your choice of toppings such as sliced avocado, sour cream, shredded cheese, fresh cilantro, and a squeeze of lime.
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Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
Dive into the warm, comforting embrace of Instant Pot Green Chicken Enchilada Soup. This easy-to-make recipe packs all the flavors of your favorite green enchiladas into a hearty, nourishing soup, perfect for any day of the week.
Why You’ll Love This Instant Pot Soup
- Effortless & Quick . Utilizing the Instant Pot means less active cooking time and easy cleanup.
- Flavorful . Packed with the robust flavors of green enchiladas, this soup satisfies your cravings in a spoonful.
- Versatile . Easily adjust the heat level and ingredients according to your taste preferences or dietary needs.
- Nutritious . Brimming with protein and vegetables, it’s a meal you can feel good about serving your family.
Transform your dinner routine with this delightful soup that promises to be a hit with everyone at the table.
What Does It Taste Like?
This soup combines the tangy, slightly spicy essence of green enchilada sauce with tender chicken, hearty beans, and other traditional ingredients, creating a well-rounded dish that’s both satisfying and delicious.
What Is Enchilada Soup Made Of?
When crafting a comforting and flavorful Instant Pot Green Chicken Enchilada Soup, each ingredient plays a vital role in creating a harmonious blend of textures and flavors. Here’s how each component contributes to the dish:
- Chicken Breast - Serves as the primary protein source, offering a lean, tender addition that absorbs the surrounding flavors.
- Green Enchilada Sauce - Provides the base flavoring of the soup, infusing it with a tangy, mildly spicy, and deeply savory flavor.
- White Beans - Adds creaminess and body to the soup without overwhelming it.
- Chicken Broth - Acts as the liquid base, helping to meld all the flavors together while keeping the soup’s consistency light and brothy.
- Onion - Offers a foundational layer of flavor with its sweet and savory notes, enhancing the overall complexity of the soup.
- Garlic - Garlic adds a pungent, spicy element that deepens the flavor profile of the soup, contributing to its aromatic qualities.
- Corn - Introduces a sweet, crunchy contrast to the creamy beans and tender chicken, adding a pop of color and freshness.
- Diced Green Chiles - Provides a mild heat and a distinctive Southwestern flavor.
- Cumin - This spice offers a warm, earthy note with a hint of citrus.
- Salt and Pepper - Balances all the ingredients and ensures the soup is flavorful.
- Optional toppings - Sliced avocado, sour cream, shredded cheese, fresh cilantro, lime wedges.
How To Make Green Chicken Enchilada Soup
- Prep the Ingredients . Start by dicing the onion and mincing the garlic. Drain and rinse the white beans, and gather the rest of your ingredients.
- Combine in the Instant Pot . Place the chicken breasts at the bottom of the Instant Pot. Add the green enchilada sauce, chicken broth, diced onion, minced garlic, white beans, frozen corn, diced green chiles, and cumin. Stir to combine. Season with salt and pepper to your preference.
- Cook . Secure the lid of the Instant Pot and set the valve to ‘Sealing’. Select the ‘Manual’ setting and set the time for 10 minutes. Once the cooking time has finished, allow a natural release for 10 minutes before carefully switching the valve to ‘Venting’ for a quick release of any remaining pressure.
- Shred the Chicken . Remove the chicken breasts from the soup and shred them using two forks. Return the shredded chicken to the Instant Pot and stir well to combine.
- Serve . Ladle the soup into bowls and garnish with your choice of toppings such as sliced avocado, sour cream, shredded cheese, fresh cilantro, and a squeeze of lime.
Tips And Tricks
Making Green Chicken Enchilada Soup in an Instant Pot is not only convenient but can also yield deliciously rich and comforting results. Here are some tips and tricks to enhance your soup-making experience and ensure your dish is as flavorful and satisfying as possible:
- Adjust the Spice Level. Tailor the heat to your liking. If you prefer a milder soup, choose a mild green enchilada sauce and limit the amount of diced green chiles. For a spicier soup, opt for a medium or hot enchilada sauce and add extra green chiles or even some diced jalapeños.
- Shred the Chicken Properly. After pressure cooking, remove the chicken breasts and shred them with two forks.
- Thicken the Soup. If you prefer a thicker soup, you can use a cornstarch slurry (a mixture of cornstarch and water) to thicken it. After shredding and returning the chicken to the pot, stir in the slurry and use the “Sauté” function to cook until the soup thickens, stirring constantly.
Variations
Green Chicken Enchilada Soup is a versatile dish that can be adapted to fit various dietary preferences and flavor profiles. Here are some creative variations to inspire your next culinary adventure with this comforting soup:
- Vegetarian - Skip the chicken and add more beans, such as black beans or pinto beans, for protein. Use vegetable broth instead of chicken broth to keep it vegetarian.
- Creamy - After the soup has finished cooking, stir in a cup of heavy cream or coconut milk for a richer, creamier texture.
- Low-Carb - Omit the beans and corn. Add more chicken or even chunks of avocado to increase the fat content for a keto-friendly version.
What Goes Good With Enchilada Soup?
Enchilada soup, with its rich, savory flavors, pairs beautifully with a variety of sides, toppings, and accompaniments. To round out your meal, consider these delicious options that complement the warmth and heartiness of the soup:
- Cornbread - A slice of moist, buttery cornbread goes perfectly with enchilada soup, especially if it has a hint of sweetness to balance the soup’s spicy and savory notes.
- Tortilla Chips - Serve your enchilada soup with a side of crunchy tortilla chips for dipping, or crumble them on top for added texture.
- Rice - A bowl of fluffy white or Mexican rice can be a great addition, either on the side or spooned directly into the soup to soak up its flavors.
How Long Does It Last?
Green Chicken Enchilada Soup, when stored properly, can last in the refrigerator for up to 3-4 days. Make sure to cool the soup to room temperature before transferring it to an airtight container for storage.
Can You Freeze It?
For freezing, portion the soup into freezer-safe containers or bags, leaving some space for expansion. Frozen Green Chicken Enchilada Soup can last for up to 2-3 months.
To reheat, thaw overnight in the refrigerator or use the microwave’s defrost setting before warming it up on the stove over low heat, stirring occasionally until hot.
If it has thickened upon cooling, you might need to add a bit of chicken broth or water to reach your desired consistency.
MoreInstant Pot Soup Recipes
- Caldo de Res
- Chicken Fajita Soup
- Instant Pot Lasagna Soup
- French Onion Soup
- Buffalo Chicken Soup
- Spicy Corn Soup
- Vegetable Soup
- Pork Soup
Green Chicken Enchilada Soup | Instant Pot Green Enchilada Soup
Ingredients
- ▢ 1 pound Chicken Breast
- ▢ 1 cup Green Enchilada Sauce
- ▢ 15 oz Great Northern Beans , drained and rinsed
- ▢ 4 cups Chicken Broth
- ▢ 1 Onion , diced
- ▢ 3 cloves Garlic , minced
- ▢ 1 cup Corn Kernels
- ▢ 4 oz Diced Green Chiles
- ▢ 1 tsp Cumin
- ▢ Kosher Salt , to taste
- ▢ Ground Black Pepper , to taste
Instructions
- Prep the Ingredients . Start by dicing the onion and mincing the garlic. Drain and rinse the white beans, and gather the rest of your ingredients.
- Combine in the Instant Pot . Place the chicken breasts at the bottom of the Instant Pot. Add the green enchilada sauce, chicken broth, diced onion, minced garlic, white beans, frozen corn, diced green chiles, and cumin. Stir to combine. Season with salt and pepper to your preference.
- Cook . Secure the lid of the Instant Pot and set the valve to ‘Sealing’. Select the ‘Manual’ setting and set the time for 10 minutes. Once the cooking time has finished, allow a natural release for 10 minutes before carefully switching the valve to ‘Venting’ for a quick release of any remaining pressure.
- Shred the Chicken . Remove the chicken breasts from the soup and shred them using two forks. Return the shredded chicken to the Instant Pot and stir well to combine.
- Serve. Ladle the soup into bowls and garnish with your choice of toppings such as sliced avocado, sour cream, shredded cheese, fresh cilantro, and a squeeze of lime.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
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Green Chicken Enchilada Soup | Instant Pot Green Enchilada Soup
Ingredients
- 1 pound Chicken Breast
- 1 cup Green Enchilada Sauce
- 15 oz Great Northern Beans drained and rinsed
- 4 cups Chicken Broth
- 1 Onion diced
- 3 cloves Garlic minced
- 1 cup Corn Kernels
- 4 oz Diced Green Chiles
- 1 tsp Cumin
- Kosher Salt to taste
- Ground Black Pepper to taste
Instructions
- Prep the Ingredients . Start by dicing the onion and mincing the garlic. Drain and rinse the white beans, and gather the rest of your ingredients.
- Combine in the Instant Pot . Place the chicken breasts at the bottom of the Instant Pot. Add the green enchilada sauce, chicken broth, diced onion, minced garlic, white beans, frozen corn, diced green chiles, and cumin. Stir to combine. Season with salt and pepper to your preference.
- Cook . Secure the lid of the Instant Pot and set the valve to ‘Sealing’. Select the ‘Manual’ setting and set the time for 10 minutes. Once the cooking time has finished, allow a natural release for 10 minutes before carefully switching the valve to ‘Venting’ for a quick release of any remaining pressure.
- Shred the Chicken . Remove the chicken breasts from the soup and shred them using two forks. Return the shredded chicken to the Instant Pot and stir well to combine.
- Serve. Ladle the soup into bowls and garnish with your choice of toppings such as sliced avocado, sour cream, shredded cheese, fresh cilantro, and a squeeze of lime.
Green Chicken Enchilada Soup | Instant Pot Green Enchilada Soup https://twosleevers.com/green-chicken-enchilada-soup/
Applesauce Cookies are soft spiced drop cookies made with unsweetened applesauce, all purpose flour, butter, granulated sugar, brown sugar, egg, vanilla, and warm spices like cinnamon and nutmeg. It’s quick and works well for a cozy fall treat or lunchbox snack, especially when you want a cookie that stays tender and moist. Unlike classic sugar cookies or crispy cookies that can bake up dry, this version uses applesauce for natural moisture so you get soft, cakey cookies with old fashioned spice flavor.
Why You’ll Love These Craveworthy Cookies
- Healthy . Made with applesauce, these cookies have reduced fat and are a lighter alternative to traditional cookies.
- Moist and Chewy . The applesauce keeps these cookies soft, tender, and chewy for days.
- Quick and Easy . Ready in under 30 minutes, these cookies are perfect for busy mornings or afternoon treats.
- Fall Flavors . Cinnamon and nutmeg bring that cozy, warm flavor we all crave in a cooler weather dessert .
These Applesauce Cookies are the perfect snack for kids or adults who want something wholesome but still a little sweet. You can make them in one bowl with simple ingredients, making them a go-to recipe for any time you need a quick treat!
What Do Applesauce Cookies Taste Like?
Applesauce Cookies are incredibly delicious, with a soft and chewy texture. The sweetness of applesauce combined with cinnamon and nutmeg creates a comforting fall-inspired cookie that isn’t overly sweet but still satisfies your cravings.
Are Applesauce Cookies Healthy?
The use of applesauce not only makes these cookies moist but also reduces the amount of butter or oil needed, making them a healthier option. Plus, the subtle apple flavor gives these cookies a unique twist compared to traditional sugar or chocolate chip cookies.
Can You Use Applesauce Instead Of Eggs In Cookies?
Yes, you can use applesauce as a substitute for eggs in cookies, and it’s a common swap in both vegan and lower-fat baking. To replace one egg, simply use ¼ cup of unsweetened applesauce.
This substitution works by adding moisture and binding the ingredients together, much like eggs do, but it won’t provide the same lift or structure.
As a result, cookies made with applesauce are usually softer, denser, and chewier rather than crisp.
If you want to try substituting applesauce for egg in a cookie that DOESN’T taste like apples, try it in Pumpkin Oatmeal Cookies , Pumpkin Snickerdoodle Cookies , or even Chocolate Chip Cookie Bars .
Ingredients You’ll Need
- 2 ½ cups All-Purpose Flour - Provides the structure for the cookies, creating a soft and sturdy base that holds everything together.
- 1 teaspoon Baking Soda - Acts as a leavening agent, helping the cookies rise slightly and preventing them from being too dense.
- 1 teaspoon Ground Cinnamon - Infuses the cookies with warm, cozy spice that pairs beautifully with applesauce.
- ½ teaspoon Ground Nutmeg - Adds depth and a hint of earthy sweetness, enhancing the overall spiced flavor profile.
- ½ teaspoon Salt - Balances the sweetness and sharpens the flavors of the spices and sugars.
- ½ cup Unsalted Butter - Adds richness, moisture, and tenderness, while also helping create a light, soft crumb.
- ½ cup Granulated Sugar - Provides sweetness and helps the cookies spread slightly as they bake.
- ½ cup Brown Sugar - Contributes caramel-like flavor and chewiness thanks to its molasses content.
- 1 Egg - Works as a binder and adds richness, helping the cookies hold together while contributing to their soft texture.
- 1 teaspoon Vanilla Extract - Enhances the overall flavor with a sweet, aromatic note that complements the spices and applesauce.
- 1 cup Unsweetened Applesauce - The star ingredient, adding natural sweetness, extra moisture, and a tender texture to the cookies while also reducing the need for additional fat.
How To Make Applesauce Cookies
- Prepare the Dough . In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add in the egg and vanilla extract, and mix until smooth.
- Mix in the Applesauce . Gradually add in the applesauce and mix until well combined. The applesauce will make the dough soft and slightly sticky.
- Combine Dry Ingredients . In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this will keep the cookies soft.
- Scoop and Bake . Using a cookie scoop, drop tablespoon-sized balls of dough onto a parchment-lined baking sheet. Flatten them slightly with the back of a spoon. Bake at 350°F for 10-12 minutes or until the edges are golden brown.
- Cool and Enjoy . Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy warm or at room temperature!
Tips And Tricks
Making Applesauce Cookies is a breeze, but a few helpful tips can ensure your cookies turn out perfectly every time:
- Use Unsweetened Applesauce . This allows you to control the sweetness of the cookies. If you prefer sweeter cookies, you can use sweetened applesauce, but you may want to reduce the amount of sugar in the recipe.
- Don’t Overmix . Once the dry ingredients are added, mix just until combined to avoid tough cookies.
- Add Mix-ins . If you’re feeling adventurous, add chocolate chips, raisins, or chopped nuts for extra texture and flavor.
Variations
If you’re a fan of Applesauce Cookies and want to try some creative variations, here are a few delicious ideas to explore:
- Oatmeal - Add rolled oats for extra texture and a wholesome feel.
- Chocolate Chip - Stir in a handful of chocolate chips for a sweet, gooey surprise.
- Gluten-Free - Swap the all-purpose flour for a gluten-free flour blend.
What To Enjoy With Applesauce Cookies
Applesauce Cookies pair well with a variety of snacks and beverages. Here are some ideas to serve alongside them:
- Hot Drinks - Enjoy these cookies with a cup of tea , coffee, or hot apple cider for the perfect fall snack.
- Milk - Serve with a glass of cold milk for a classic, comforting pairing.
- Fruit - Applesauce Cookies go great with fresh fruit slices or a fruit salad.
- Cookie Box - Combine with other recipes from our Best Cookie Recipes list for the ultimate holiday gift.
How Long Do They Last?
Applesauce Cookies can be stored in an airtight container at room temperature for up to 4 days.
The cookies will stay soft and chewy, but if you prefer a crisper texture, bake them for a minute or two longer.
Can You Freeze Them?
Yes! Applesauce Cookies freeze beautifully. To freeze, allow the cookies to cool completely before placing them in an airtight container or freezer bag. They can be frozen for up to 3 months.
When you’re ready to enjoy them, simply thaw them at room temperature or warm them up in the oven for a few minutes.
Applesauce cookies usually taste more like warm spices than a strong apple flavor, especially in soft spiced applesauce cookies made with cinnamon and nutmeg. Unsweetened applesauce mainly adds moisture for a tender, cakey texture, while the sugars, vanilla, and spices dominate the taste. If you want a more noticeable apple note in old fashioned applesauce cookies, use applesauce that is thicker and more flavorful, add a little grated fresh apple or apple pie spice, and consider mix ins like raisins or walnuts for a classic fall cookie vibe.
Applesauce cookies often turn out gummy because applesauce adds a lot of moisture, so too much applesauce, a thin watery brand, or not enough flour can leave the centers underbaked in soft applesauce cookies. Overmixing can also develop gluten and make the texture sticky, and baking on a crowded or cool sheet can prevent proper set. For less gummy spiced applesauce cookies, measure flour carefully, use thicker unsweetened applesauce, mix just until combined, and bake until the tops look set, then cool on a rack so steam does not make the bottoms gummy.
You do not always need to chill applesauce cookie dough, but chilling helps if your dough feels very soft or your applesauce cookies are spreading too much. Because applesauce adds extra moisture, a short chill firms the butter and thickens the dough so soft spiced applesauce cookies bake up thicker and less gummy. If you want a quick batch, you can bake right away, but chill for 30 minutes if the dough seems sticky or you want more defined, bakery-style cookies.
Yes, you can add oats or raisins to applesauce cookies, and both work especially well in old fashioned applesauce cookies with raisins for a classic soft, spiced texture. Stir in rolled oats for a heartier bite and a little chew, and add raisins for sweetness that pairs with cinnamon and nutmeg. Because oats absorb moisture, your dough may feel thicker, so bake time can increase slightly and chilling the dough can help keep soft applesauce cookies from spreading too much.
More Amazing Apple-Flavored Recipes
- Apple Cinnamon Rolls
- Baked Apples
- Apple Galette
- Instant Pot Apple Butter
- Apple Pie Pancakes
Applesauce Cookies | Old Fashioned Applesauce Cookie Recipe
Ingredients
- ▢ 2 1/2 cups All Purpose Flour
- ▢ 1 tsp Baking Soda
- ▢ 1 tsp Ground Cinnamon
- ▢ 1/2 tsp Ground Nutmeg
- ▢ 1/2 tsp Kosher Salt
- ▢ 1/2 cup Unsalted Butter , softened
- ▢ 1/2 cup Granulated Sugar
- ▢ 1/2 cup Brown Sugar
- ▢ 1 Egg
- ▢ 1 tsp Vanilla Extract
- ▢ 1 cup Unsweetened Applesauce
Instructions
- Prepare the Dough . In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add in the egg and vanilla extract, and mix until smooth.
- Mix in the Applesauce . Gradually add in the applesauce and mix until well combined. The applesauce will make the dough soft and slightly sticky.
- Combine Dry Ingredients . In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this will keep the cookies soft.
- Scoop and Bake . Using a cookie scoop, drop tablespoon-sized balls of dough onto a parchment-lined baking sheet. Flatten them slightly with the back of a spoon. Bake at 350°F for 10-12 minutes or until the edges are golden brown.
- Cool and Enjoy . Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy warm or at room temperature!
