Double Ginger Cookies

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.

• Ready In: 30 mins
• Yields: 2 dozen

Ingredients

• 1 1⁄2 cups all-purpose flour
• 1  cup whole wheat flour
• 3⁄4 cup  chopped crystallized ginger
• 1  teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon ground ginger
• 1 1⁄4 cups sugar, divided
• 1⁄2 cup applesauce
• 1⁄4 cup  vegetable oil
• 1  teaspoon  grated fresh lemon rind
• 1  tablespoon lemon juice
• 1⁄4 teaspoon vanilla extract
•  cooking spray

Directions

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