Less Fat Gingersnaps

SUBMITTED BY: Allison Marks

"Delicious cookies that can be made like a crisp gingersnap cookie, or a soft, chewy cookie."

SERVINGS & SCALING

Original recipe yield: 3 to 4 dozen cookies

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INGREDIENTS

2 3/4 cups all-purpose flour
2 teaspoons ground ginger
1 1/2 teaspoons ground allspice
1 teaspoon baking soda
1 1/2 cups white sugar
1 tablespoon butter
3/4 cup applesauce
4 tablespoons molasses
1/4 cup white sugar

READ REVIEWS (13)

DIRECTIONS

Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
Sift together the flour, ginger, allspice and baking soda, set aside. In a medium bowl, cream together the margarine and 1 1/2 cups of sugar. Stir in the applesauce and molasses. Add dry ingredients to the molasses mixture and mix until just blended.
Roll tablespoons of dough into balls and roll the balls in the remaining sugar. Place the balls on the prepared cookie sheet, flatten slightly. Bake for 6 to 8 minutes in the preheated oven for chewy cookies, 12 to 15 for crisp cookies. Cool on wire racks.

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REVIEWS

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Reviewed on Oct. 25, 2003 by KBUCK

The recipe has one error, I believe...since the sugar is divided in the ingredients list, I think the first addition of sugar is supposed to be 1 1/2 cups, with the extra 1/4 cup to be added in later for rolling the balls in. Mine worked out fine this way. I also had my doubts about the accuracy of the recipe when it called to cream only a tbsp of butter with all that sugar, but it turned out fine. The dough was quite sticky for rolling balls...I found that refrigerating it between batches and spraying nonstick spray on my hands ( ! ) worked best to keep it from sticking to me. My yield was 64 cookies, made from approx 1 inch balls. Parchment paper also was great for these...

7 users found this review helpful

Reviewed on Aug. 12, 2004 by Kristine

These weren't that bad for a nearly non-fat recipe, with some given modifications. I used about 1/2 cup less white sugar>, and added about 2 teaspoons vanilla. They weren't spicy enough for me--I'd definitely add a few dashes more of each spice, maybe even doubling it (especially with that lack of fat). I wanted to make these crisp (or rather, crunchy) instead of soft and chewy, but I think unless the gingersnaps were 1.5" in diameter (which isn't a bad idea at all), they won't be too crisp, especially in the center, with the directed baking time. I don't see how you can make chewy cookies. I didn't try it, but judging from the soft center of my crunchy cookies, the texture would be more like a tough bread than a soft, chewy cookie with such a low fat content. All in all, a hopefully flavorful recipe for those who are looking for low-fat (It'd be ** or *** stars otherwise).

1 user found this review helpful