Snappy Gingersnap Cookies with Applesauce

Confession: yesterday Devin, Rachel and I made not one but two batches of cookies! Sneaky I know! We’re so bad!

ingredients for cookies

They put the dough together for both batches of cookies but were bored by the time the gingersnaps were going in the oven. I decided to get fancy and roll them into semi-even balls and roll them in extra sugar (always a good idea!).

gingersnaps

Much to my surprise they were crispy, crunchy, spicy and they crackled…I had no idea that would happen!

gingersnaps

With no eggs, way less butter than “normal” and the addition of applesauce these cookies are only about 80 calories a piece. Not bad! I’m thinking I should go out for some vanilla ice cream to create a little sandwich. What do you think?

Gingersnaps and buckwheat, pumpkin, white choc chip cookies

Snappy Gingersnap Cookies with Applesauce

  • 2 1/2 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon allspice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 1/2 cups organic cane sugar
  • 3 tablespoons unsalted butter, at room temp
  • 1/2 cup organic applesauce
  • 1/3 cup molasses

Method

  • Preheat oven to 375.
  • Cover baking sheets with parchment paper.
  • In a medium bowl add flour, spices, salt and baking soda. Stir to combine.
  • In a separate bowl add butter, sugar, applesauce and molasses and blend with a mixer until combined. Fold in flour until combined.
  • In a  small shallow bowl add about 1/4 cup cane sugar.  Measure dough with a small scoop and roll with your hands to form a ball, roll all around in the sugar. Place on baking sheet and flatten very slightly.
  • Bake 13-14 minutes. Place on cooling rack until completely cool, then store in an airtight container. Makes 3 dozen cookies.

Slightly adapted from Food.com

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