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    You are in: Home / Recipes / Double Ginger Cookies Recipe
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    Double Ginger Cookies

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Mirj's Note:

    These are intensely flavored, you have been warned! You get little bursts of ginger depending on how finely you chop the crystallized ginger. These cookies freeze well.

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    Ingredients:

    Yield:

    dozen

    Units: US | Metric

    Directions:

    1. 1
      Lightly spoon flours into dry measuring cups, and level with a knife.
    2. 2
      Combine flours and next 5 ingredients (flours through ground ginger); stir well with a whisk.
    3. 3
      Make a well in center of mixture.
    4. 4
      Combine 1 cup sugar, applesauce, and next 4 ingredients (applesauce through vanilla).
    5. 5
      Add to flour mixture, stirring just until moist; cover and chill dough at least 1 hour.
    6. 6
      Preheat oven to 350 degrees.
    7. 7
      Lightly coat hands with flour.
    8. 8
      Shape dough into 24 balls (about 2 tablespoons each; dough will be sticky).
    9. 9
      Roll balls in 1/4 cup sugar.
    10. 10
      Place balls 2 inches apart on baking sheets coated with cooking spray.
    11. 11
      Bake at 350 degrees for 15 minutes or until lightly browned.
    12. 12
      Cool 1 minute on pan.
    13. 13
      Remove from pan; cool completely on wire racks.

    Ratings & Reviews:

    • on March 29, 2003

      45

      These cookies are great - a nice crunch on the outside, chewy on the inside, not too sweet and the right amount of ginger. Low fat and vegan, too! I used a total of 1 cup sugar and they were fine. This recipe yielded 3 dozen good-sized cookies for me. You may wish to flatten them with a fork before baking, being low in fat they don't spread much.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 19, 2004

      55

      These are surely some of the best low-fat cookies I have made! I made a couple subs- I used whole wheat pastry flour for the all-purpose and used sucanat in lieu of 1 cup of the flour, but turbanado sugar to roll the balls in. Very tasty ginger flavor! I think someone has been dipping into my bag of crystallized ginger, so I was a tad short, but it still turned out great! I found the whole wheat flavor to show through fairly strongly. I think next time I will up the quanity of ground ginger in these, or even add some minced fresh ginger to make Triple Ginger Cookies! I was suprised that these don't have a more lemony taste with all that zest, but it does add a nice subtle flavor. Crunchy and sweet on the outside and chewy and tender on the inside...all around just great cookies! I followed the advice of StoneOven and flattened these in a cross-pattern with a fork, peanut butter cookie-style, prior to baking. I am glad I did because I found that these did not spread at all, but rather, rose and got puffier! Very tasty cookies! I love ginger and these are an excellent healthier treat!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Double Ginger Cookies

    Serving Size: 1 (769 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1324.3
     
    Calories from Fat 264
    20%
    Total Fat 29.4 g
    45%
    Saturated Fat 3.9 g
    19%
    Cholesterol 0.0 mg
    0%
    Sodium 1100.6 mg
    45%
    Total Carbohydrate 254.5 g
    84%
    Dietary Fiber 10.8 g
    43%
    Sugars 125.6 g
    502%
    Protein 18.1 g
    36%

    The following items or measurements are not included:

    crystallized ginger

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