Entirely Elizabeth

0 Preheat oven to [wprm-temperature value="350" unit="F"]. Line 2 baking sheets with parchment paper. Set aside. 
1 In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside. 
2 Using a hand mixer fitted with the paddle attachments, cream together the unsalted butter, granulated sugar, and brown sugar for 2 to 3 minutes or until smooth. 
3 Add the thick applesauce and egg. Continue mixing until smooth.NOTE: If it looks curdled, that's okay, it's supposed to look like that. 
4 Pour the dry ingredients in with the wet ingredients. Mix on low just until all the flour has absorbed and the dough is thick and sticky. 
5 Using a cookie scoop, portion 1 ½ tablespoons of cookie dough. Drop them onto the prepared baking sheets, keeping 2 to 3 inches in space.
6 Bake for 12 to 15 minutes or until the edges have set and the centers are not wet and sticky to the touch. Allow them to cool on the baking sheet for 5 minutes before transferring to a baking rack. 
7 In a small bowl whisk together the granulated sugar and cinnamon.
8 After 10 minutes of cooling, use a pastry brush to brush each cookie top with unsalted butter. Carefully dip the top into cinnamon sugar and place cookie back on the baking rack to cool completely.
OPTIONAL: Homemade Applesauce
12 To a large pot, bring the apples, water, maple syrup, lemon juice, and cinnamon stick to a boil. Once boiling reduce heat to a simmer, cover, and cook for 10 minutes. Remove lid and continue to simmer for 10 more minutes.
10 Remove cooked apples from the heat and cool completely. Using an immersion blender, food processor, or regular blender, blend the apples until they are a smooth, thick applesauce consistency. Store any leftover applesauce in a jar and in the refrigerator.NOTE: This recipe is specifically used for baking with the applesauce. Cook 5 minutes less for a more traditional consistency applesauce.