Ingredients for Applesauce Gingersnap Drops
- 2 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- ½ teaspoon ground allspice
- ½ teaspoon salt
- 1 cup packed light brown sugar
- ¼ cup softened margarine
- ½ cup unsweetened applesauce
- ¼ cup molasses
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How to Make Applesauce Gingersnap Drops
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together 2 cups flour, 2 teaspoons ground ginger, 1 teaspoon baking soda, 1/2 teaspoon ground allspice, and 1/2 teaspoon salt.
- In a large bowl, cream together 1 cup packed light brown sugar and 1/4 cup softened margarine until light and fluffy.
- Stir in 1/2 cup unsweetened applesauce and 1/4 cup molasses until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Drop rounded tablespoons of dough about 1 inch apart onto the prepared baking sheets.
- Gently flatten each cookie slightly with a moistened finger.
- Bake for 11-14 minutes, or until the edges are firm and lightly golden brown. Keep a close eye on them during the last few minutes to prevent burning.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
38g
Fat
0g
Carbs
5g
