Recipe by Cherry Cola
Moist gingersnaps that are very flavorful. Made with applesauce, a different ingredient than traditional gingersnaps recipes.
Top Review by qotw13
I have never made gingersnaps before, as I am not a fan of molasses, but decided to make these to take to my coworkers. The only changes I made were to reduce the sugar by 1/4 C and use cinn/cloves/nutmeg instead of allspice, and I decreased the oven temp to between 325 and 350 after the first batch came out way too done on bottom. Oh and the dough seemed way too dry so I ended up adding a few tablespoons of milk. I felt the flavor was lacking in these, and was not impressed with the texture either. They all ended up much harder than I like my cookies (except a very small part of the center), but I suppose that is how gingersnaps are supposed to be anyhow. Not sure if I will try these again or not.
- 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°F Spray cookie sheet with nonstick cooking spray. In medium bowl, sift together flour, ginger, baking soda, allspice and salt.
- In large bowl, beat sugar and margarine with electric mixer at medium speed until blended. Whisk in apple sauce and molasses.
- Add flour mixture to apple sauce mixture; stir until well blended.
- Drop rounded tablespoonfuls of dough 1 inch apart onto prepared cookie sheet. Flatten each slightly with moistened fingertips.
- Bake 12 to 15 minutes or until firm. Cool completely on wire.