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Applesauce Spice Cookies with Browned Butter-Cream Cheese Frosting

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  • Prep 15 min
  • Total 60 min
  • Servings 36
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Betty Crocker™ Super Moist™ spice cake mix combined with applesauce makes these chewy cookies taste like fall, while a browned butter-cream cheese frosting spread adds extra decadence.
By Cindy Ensley
Updated Sep 20, 2016
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  • 1 box Betty Crocker™ Delights Super Moist™ Spice Cake Mix
  • 1 cup unsweetened applesauce
  • 1 egg, slightly beaten
  • 1/4 cup canola oil


  • 1/4 cup unsalted butter
  • 1 package (8 oz) cream cheese, softened
  • 2 1/2 cups powdered sugar
  • Dash of salt


  • 1
    Heat oven to 350° F. Line 2 cookie sheets with cooking parchment paper; set aside.
  • 2
    In large bowl, beat Cookie ingredients with whisk until combined. Using 2-tablespoon scoop, drop mixture 2 inches apart onto cookie sheets.
  • 3
    Bake about 10 minutes or until edges start to brown, tops are dry and cookies spring back when touched lightly in center. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely before frosting.
  • 4
    In 1-quart saucepan or 6-inch skillet, brown the butter by melting over medium heat until it begins to foam, then stirring constantly until solid bits in butter turn dark brown and smell fragrant like toffee. Remove from heat; pour into heatproof dish to cool.
  • 5
    In medium bowl, beat cream cheese and cooled butter with electric mixer on medium speed until smooth. Add powdered sugar and salt; beat to combine. Generously frost cooled cookies with frosting.

Tips from the Betty Crocker Kitchens

  • tip 1
    These cookies can be made in advance and stored in an airtight container with parchment sheets between each layer. For best results, frost just before serving.
  • tip 2
    If your frosting is too stiff to spread, add a tablespoon or so of milk to desired consistency. If it’s too thin, add powdered sugar 1/4 cup at a time to spreadable consistency.


Nutrition Facts are not available for this recipe
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