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    Double-Ginger Cookies


    Source of Recipe


    cooking light

    Recipe Introduction



    These simple cookies give just the right amount of sweet to satisfy your craving. Make a few batches, and freeze some to enjoy throughout the season.

    List of Ingredients




    1 1/2 cups all-purpose flour
    1 cup whole wheat flour
    3/4 cup chopped crystallized ginger
    1 teaspoon baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    1/2 teaspoon ground ginger
    1 1/4 cups sugar, divided
    1/2 cup applesauce
    1/4 cup vegetable oil
    1 teaspoon grated lemon rind
    1 tablespoon lemon juice
    1/4 teaspoon vanilla extract
    Cooking spray

    Recipe



    Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and next 5 ingredients (flours through ground ginger); stir well with a whisk. Make a well in center of mixture. Combine 1 cup sugar, applesauce, and next 4 ingredients (applesauce through vanilla). Add to flour mixture, stirring just until moist; cover and chill dough at least 1 hour.

    Preheat oven to 350°.

    Lightly coat hands with flour. Shape dough into 24 balls (about 2 tablespoons each; dough will be sticky). Roll balls in 1/4 cup sugar. Place balls 2 inches apart on baking sheets coated with cooking spray. Bake at 350° for 15 minutes or until lightly browned. Cool 1 minute on pan. Remove from pan; cool completely on wire racks.

    Note: These freeze well. Place cooled cookies in a heavy-duty zip-top plastic bag; store in freezer for up to 1 month. Thaw at room temperature.


    Yield: 2 dozen (serving size: 1 cookie)
 

 

 

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