Ingredients for Ginger Gingersnaps
- 2 cups all-purpose flour
- 2 tablespoons ground ginger
- 1 teaspoon baking soda
- ½ teaspoon ground allspice
- ½ teaspoon salt
- ¾ cup packed light brown sugar
- margarine
- ½ cup unsweetened applesauce
- ¼ cup molasses
- ¾ cup (1 ½ sticks) unsalted butter
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How to Make Ginger Gingersnaps
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together 2 cups all-purpose flour, 2 tablespoons ground ginger, 1 teaspoon baking soda, ½ teaspoon ground allspice, and ½ teaspoon salt.
- In a large bowl, cream together ¾ cup (1 ½ sticks) unsalted butter and ¾ cup packed light brown sugar using an electric mixer until light and fluffy.
- Beat in ½ cup unsweetened applesauce and ¼ 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 2 inches apart onto the prepared baking sheet.
- Gently flatten each cookie with a moistened fork.
- Bake for 12-15 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
463g
Fat
7g
Carbs
70g
