Rating: 3.91 stars
32 Ratings
  • 5 star values: 9
  • 4 star values: 13
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 0

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

Recipe Summary

Servings:
48
Yield:
3 to 4 dozen cookies
Advertisement

Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.

    Advertisement
  • 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.

Nutrition Facts

63 calories; protein 0.8g; carbohydrates 14.5g; fat 0.3g; cholesterol 0.6mg; sodium 28.8mg. Full Nutrition
Advertisement

Reviews (27)

Most helpful positive review

Rating: 4 stars
10/26/2003
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... Read More
(19)

Most helpful critical review

Rating: 3 stars
01/10/2011
These cookies are a pretty good alternative to the full fat version but they did not turn out thin & crispy like we prefer our gingersnaps. If you like soft puffy & chewy gingersnaps then this is the recipe for you.:) We did like the flavor however (I added much more ground ginger & cinnamon to the mix). I agree with others that they are a little on the sweet side even with unsweetened applesauce so the sugar can definitely be reduced. Thanks for sharing the recipe! My hips & thighs thank you!:) Read More
(7)
32 Ratings
  • 5 star values: 9
  • 4 star values: 13
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
10/25/2003
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... Read More
(19)
Rating: 4 stars
08/12/2004
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). Read More
(9)
Rating: 3 stars
01/10/2011
These cookies are a pretty good alternative to the full fat version but they did not turn out thin & crispy like we prefer our gingersnaps. If you like soft puffy & chewy gingersnaps then this is the recipe for you.:) We did like the flavor however (I added much more ground ginger & cinnamon to the mix). I agree with others that they are a little on the sweet side even with unsweetened applesauce so the sugar can definitely be reduced. Thanks for sharing the recipe! My hips & thighs thank you!:) Read More
(7)
Advertisement
Rating: 4 stars
06/10/2009
these are delicious but even more so considering how much healthier they are than 95% of desserts! i took some of the suggestions to increase the spices and also tossed in a little vanilla. the cooking spray on the fingers tip definitely helped stop the sticking. with these minor changes this recipe is worthy of all 5 stars. i will DEFINITELY be making these again! Read More
(6)
Rating: 4 stars
04/06/2004
I love spice cookies and cakes and I decided that I just had to try this recipe. Not a dissapointment! Delicious spicy sweet cookies. They were gone by the day after I made them so apparently they are pretty popular with the rest of my family as well. We like cookies chewy and they were just perfect at six minutes. Very rarely has it happened that the given time in a recipe is actually how long I cooked it (our oven tends to run a little hot). I did find the dough to be a bit on the sticky side. It was pretty simple to deal with though. After every four or five cookies I rinsed my hands off in cold water and dried them. Piece of cake and worked like a charm. This recipe will be fun to play around with. I might try using honey instead of molasses and substituting spices just to see what I come up with. Read More
(4)
Rating: 4 stars
05/17/2011
I thought the dough was too sticky to roll into the sugar so I just put a heaping teaspoons onto parchment paper lined cookie sheets. They came out beautiful. They are very good for a low fat cookie. Read More
(4)
Advertisement
Rating: 3 stars
07/06/2006
This cookie is way to sweet. I used only 1 1/4 cups of sugar as one review suggested and it was still to sweet. I would reduce the sugar to 3/4 cup. this is soft cookie. The dough was sticky but I was warned from other reviews. I took out all my cookie sheets and balled all the cookie dough at the same time. Then I baked the cookies. I think if you reduce the sugar this would be a 4 or 5 star recipe. Read More
(4)
Rating: 5 stars
08/26/2008
Really amazing especially for a low fat recipe! I used light butter and extra spices and molasses. Cooked them for 7 minutes perfectly soft and chewy. Excellent with lemon curd spread on top! Read More
(4)
Rating: 4 stars
02/19/2006
Pretty good for low-fat cookies and I figured out that each 1 TBS-sized dough worth of cookie is equal to 1 Weight Watcher point which is the diet I am on. I baked them on parchment paper to keep them from sticking. I also used 1 tsp. of cinnamon and 1/2 tsp. of clove in place of the Allspice since I didn't have any. I chilled the dough for 30 minutes after making it before trying to make them into balls to cut down on the stickiness that others complained about. With these adjustments it worked out really well. UPDATE: After seeing how the first batch turned out they don't spread at all and remain kind of thick if that's how you placed them. On the second batch I smashed each cookie's dough in my hand until it was pretty thin like a pancake height so that it would 'crip' more on this next batch. FINALLY PERFECTION: To add a little dash of extra sweetness without increasing the calories much I melted 3 TBS of butterscotch chips and used a pastry brush to brush each baked cookie with a little melted butterscotch. Now they are PERFECT! I'd give it a 4.5 star now. Read More
(3)