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!
- 2 1⁄2 cups all-purpose flour
- 1 1⁄2 teaspoons ground ginger
- 1 teaspoon baking soda
- 1 teaspoon ground allspice
- 1⁄2 teaspoon salt
- 1 1⁄2 cups sugar
- 2 tablespoons margarine, softened
- 1⁄2 cup applesauce
- 1⁄4 cup molasses
Directions See How It's Made
- Preheat oven to 375 degrees F.
- Spray cookie sheets with nonstick cooking spray.
- In medium bowl, sift together flour, ginger, baking soda, allspice, and salt.
- In large bowl, cream together sugar and margarine until well-blended.
- Stir in applesauce and molasses.
- Add flour mixture to applesauce mixture; mix until well blended.
- Drop dough by rounded tablespoons 1 inch apart onto prepared cookie sheets.
- Flatten each slightly with moistened fingertips.
- Bake 11-14 minutes, or until firm.
- Watch carefully at end of baking, to prevent overbrowning.