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.
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Units: US | Metric
- 1Preheat oven to 375 degrees F.
- 2Spray cookie sheets with nonstick cooking spray.
- 3In medium bowl, sift together flour, ginger, baking soda, allspice, and salt.
- 4In large bowl, cream together sugar and margarine until well-blended.
- 5Stir in applesauce and molasses.
- 6Add flour mixture to applesauce mixture; mix until well blended.
- 7Drop dough by rounded tablespoons 1 inch apart onto prepared cookie sheets.
- 8Flatten each slightly with moistened fingertips.
- 9Bake 11-14 minutes, or until firm.
- 10Watch carefully at end of baking, to prevent overbrowning.
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Nutritional Facts for Applesauce Gingersnap Drops
Serving Size: 1 (865 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 79.3
- Calories from Fat 6
- Total Fat 0.7 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 76.7 mg
- Total Carbohydrate 17.5 g
- Dietary Fiber 0.3 g
- Sugars 9.6 g
- Protein 0.9 g