Fabulous Non Fat Gingersnaps Cookies
From midgelet 15 years agoIngredients
- 1 cup, packed (215g) dark brown sugar shopping list
- 1/4 cup (75g) applesauce shopping list
- 1/3 cup (45g) molasses (preferably mild-flavored) shopping list
- 2 1/4 cups (315g) flour shopping list
- 1 teaspoon baking soda shopping list
- 2 1/2 teaspoons ground cinnamon shopping list
- 1 1/2 teaspoons ground dried ginger shopping list
- 1/4 teaspoon ground cloves shopping list
- 1/2 teaspoon freshly-ground black pepper shopping list
- 1/4 teaspoon salt shopping list
- 2 large egg whites, at room temperature shopping list
- 1/2 cup (50g) finely-chopped candied ginger shopping list
- additional sugar (about 1/2 cup, 100g) mixed with a big pinch of cinnamon for rolling the cookies shopping list
How to make it
- . In the bowl of a standing electric mixer, beat the brown sugar, applesauce, and molasses for five minutes at medium speed, with the paddle attachment.
- . Meanwhile sift together the flour, baking soda, spices, and salt.
- . After five minutes, stop the mixer, scrape down the sides, and add the egg whites. B
- eat another minute.
- . With the mixer at its lowest speed, add the dry ingredients until completely incorporated, and mix on medium for one minute more.
- . Stir in the chopped candied ginger.
- Chill the batter very well.
- . To bake the cookies, preheat the oven to 350F (180C).
- . Line two baking sheets with parchment paper or silicone baking mats.
- . Pour some cinnamon-scented granulated sugar in a shallow baking dish.
- Scoop the cookies into heaping tablespoon-sized balls (about the size of an unshelled walnut) and plunk them down into the sugar.
- Afterwards, use your hands to form the dough into sugar-coated balls: don't be shy with the sugar either.
- It not only helps to shape the sticky dough, but makes a lovely crust for the finished cookies.
- Put the cookie mounds evenly-spaced on the two baking sheets, leaving room (at least 3-inches, 8cm) between them to spread.
- . Bake for 13 minutes, or until the cookies feel just barely set in the center. Remove from oven and cool.
- Variation: Next time try smearing the tops with lemon glaze in the future, mixing 2 cups of powdered sugar with a scant tablespoon of fresh lemon juice, stirring and adding more lemon juice, just until it becomes spreadable, but still very thick.
- Because these are meant to be soft cookies, watch them like a hawk during the final moments of baking.
- Since all ovens are different, take them out just when they feel like they're starting to set and feel just slightly firm in the center, which you can tell by touching one gently with your finger.
- Storage: You can keep the cookies in an airtight container for up to five days.
- The batter can be chilled for a week, or frozen, for up to two months, well-wrapped.
The Rating
Reviewed by 5 people-
luv Gingersnaps gotta make these high5 thanks
momo_55grandma in Mountianview loved it
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OMG!!!!!! Gingersnaps.... I love em, family loves them... After I make these, trust me they won't last a day in an airtight container! Great post.. Thanks and Happy New Year!
Carmencarmenbigred in Columbia loved it
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Sounds delicious Midge!
valinkenmore in Malott loved it
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