Applesauce Gingersnap Drops

READY IN: 21mins
Recipe by Candiss

I love these gingersnaps. They don't include any egg, and a very small amount of margarine, so they are lower in fat and cholesterol than most other gingersnap recipes I've tried. I also like that they are drop cookies. Besides cutting the prep time by removing the necessity of chilling before baking, this also makes for a lot less mess on your hands. It also feels nice to sneak a bit more fruit into the family's diet. The end result is a big, light, crispy-outside, chewy-inside "snappy" snap that is great with coffee, cocoa, or milk, and travels well. They are also sturdy enough to sandwich together - you might try with a light cream cheese frosting, or even vanilla ice cream, between two cookies for a kid-pleasing treat.

Top Review by Saturn

I LOVED these! And so did everyone else that I shared with. I did make a few alterations. I used homemade apple butter instead of sauce. And then cut the sugar back by half a cup. I left the rest of the recipe the same. These are SO amazingly good. They came out with a great texture. The edges were crunchy but the rest of it was chewy. Simply perfect! I will make these again and again!

Ingredients Nutrition


  1. Preheat oven to 375 degrees F.
  2. Spray cookie sheets with nonstick cooking spray.
  3. In medium bowl, sift together flour, ginger, baking soda, allspice, and salt.
  4. In large bowl, cream together sugar and margarine until well-blended.
  5. Stir in applesauce and molasses.
  6. Add flour mixture to applesauce mixture; mix until well blended.
  7. Drop dough by rounded tablespoons 1 inch apart onto prepared cookie sheets.
  8. Flatten each slightly with moistened fingertips.
  9. Bake 11-14 minutes, or until firm.
  10. Watch carefully at end of baking, to prevent overbrowning.

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