Less Fat Gingersnaps Recipe

Ingredients
<br>- 2 ¾ cups all-purpose flour
<br>- 2 teaspoons ground ginger
<br>- 1 ½ teaspoons ground allspice
<br>- 1 teaspoon baking soda
<br>- 1 ½ cups white sugar
<br>- 1 tablespoon butter
<br>- ¾ cup applesauce
<br>- 4 tablespoons molasses
<br>- ¼ cup white sugar
<br><p></p>Directions
<br>step 1: Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
<br>step 2: 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.
<br>step 3: 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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Ingredients
- 2 ¾ cups all-purpose flour
- 2 teaspoons ground ginger
- 1 ½ teaspoons ground allspice
- 1 teaspoon baking soda
- 1 ½ cups white sugar
- 1 tablespoon butter
- ¾ cup applesauce
- 4 tablespoons molasses
- ¼ cup white sugar

Directions
step 1: Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
step 2: 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.
step 3: 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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