Double Ginger Cookies (Lower Fat)

These freeze well, for up to 1 month in a heavy-duty zip-top plastic bag. I buy bags of crystallized ginger bits, so chopping is not needed. Prep time includes chilling time for dough.

• Ready In: 1 hr 30 mins
• Serves: 24
• Yields: 2 dozen

Ingredients

• 1 1⁄2 cups all-purpose flour
• 1  cup whole wheat flour
• 3⁄4 cup crystallized ginger, chopped (or use pre-chopped bits)
• 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 unsweetened applesauce
• 1⁄4 cup canola oil
• 1  teaspoon lemon zest, grated
• 1  tablespoon lemon juice
• 1⁄4 teaspoon vanilla extract

Directions

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