Double Ginger Cookies
- Ready In:
- 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
- Lightly spoon flours into dry measuring cups, and level with a knife.
- Combine flours and next 5 ingredients (flours through ground ginger); stir well with a whisk.
- Make a well in center of mixture.
- Combine 1 cup sugar, applesauce, and next 4 ingredients (applesauce through vanilla).
- Add to flour mixture, stirring just until moist; cover and chill dough at least 1 hour.
- Preheat oven to 350 degrees.
- Lightly coat hands with flour.
- Shape dough into 24 balls (about 2 tablespoons each; dough will be sticky).
- Roll balls in 1/4 cup sugar.
- Place balls 2 inches apart on baking sheets coated with cooking spray.
- Bake at 350 degrees for 15 minutes or until lightly browned.
- Cool 1 minute on pan.
- Remove from pan; cool completely on wire racks.
Questions & Replies
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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.
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!
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<p><strong><span style=color: #ff0000;>Come and visit me on my blog: </span></strong></p> <p><a href=http://www.miriyummy.wordpress.com><strong><span style=color: #ff0000;>www.miriyummy.wordpress.com</span></strong></a></p> <p> </p> <p>October 2011: It's been 10 years since I came into Zaar one day at the recommendation of someone on another website. If you ask my husband (or my coworkers), I haven't logged out since! <br /><br /><a href=http://www.TickerFactory.com/><br /><img src=http://tickers.TickerFactory.com/ezt/d/4;15;0/st/20011021/e/I Joined Zaar%21/dt/6/k/f656/event.png border=0 alt= /></a> <br /><br />So what's happened in the ten years since I became addicted to Zaar? Well, I've been happily married, happily divorced, and happily married once again. (Wanna see wedding pictures? 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