Double Ginger Cookies
Recipe: #10804
October 25, 2013
"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. Make 2 dozen."
Original is 24 servings
Ingredients
Nutritional
- Serving Size: 1 (34.7 g)
- Calories 111.1
- Total Fat - 2.5 g
- Saturated Fat - 0.4 g
- Cholesterol - 0.1 mg
- Sodium - 92 mg
- Total Carbohydrate - 21.2 g
- Dietary Fiber - 0.9 g
- Sugars - 11 g
- Protein - 1.6 g
- Calcium - 19 mg
- Iron - 0.4 mg
- Vitamin C - 1.5 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Combine flours and next 5 ingredients (flours through ground ginger); stir well with a whisk. Make a well in center of mixture.
Step 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.
Step 3
Preheat oven to 350°. Coat 2 baking sheets with nonstick cooking spray.
Step 4
Lightly coat hands with flour. Shape dough into 24 balls (about 2 tablespoons each; dough will be sticky).
Step 5
Roll balls in 1/4 cup sugar. Place balls 2 inches apart on baking sheets. Bake for 15 minutes or until lightly browned.
Step 6
Cool 1 minute on pan. Remove from pan; cool completely on wire racks.
Tips
No special items needed.
0 Reviews
You'll Also Love
