Double Ginger Cookies (Lower Fat) |
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Prep Time: 1 Minutes Cook Time: 15 Minutes |
Ready In: 16 Minutes Servings: 4 |
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These freeze well, for up to 1 month in a heavy-duty zip-top plastic bag. I buy bags of crystallized ginger bits, so chopping is not needed. Prep time includes chilling time for dough. Ingredients:
1 1/2 cups all-purpose flour |
1 cup whole wheat flour |
3/4 cup crystallized ginger, chopped (or use pre-chopped bits) |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/2 teaspoon ground ginger |
1 1/4 cups sugar, divided |
1/2 cup unsweetened applesauce |
1/4 cup canola oil |
1 teaspoon lemon zest, grated |
1 tablespoon lemon juice |
1/4 teaspoon vanilla extract |
Directions:
1. Combine flours and next 5 ingredients (flours through ground ginger); stir well with a whisk. Make a well in center of mixture.
2. Combine 1 cup sugar, applesauce, oil, lemon zest, juice and vanilla. Add to flour mixture, stirring just until moist; cover and chill dough at least 1 hour.
3. Preheat oven to 350°. Coat 2 baking sheets with nonstick cooking spray.
4. Lightly coat hands with flour. Shape dough into 24 balls (about 2 tablespoons each; dough will be sticky).
5. Roll balls in 1/4 cup sugar. Place balls 2 inches apart on baking sheets. Bake for 15 minutes or until lightly browned.
6. Cool 1 minute on pan. Remove from pan; cool completely on wire racks.
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