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.
Can't understand how anyone could go wrong with these? I made 18 cookies out of the mixture, subbed apple sauce for more oil and omitted the lemon rind and vanilla (didn't have any :-p) 15 mins on 155 C fan oven et voila! Beautiful, zingy, moist ginger cookies!
My family and friends loved these cookies! The bonus is that they're relatively healthy and low fat. I made two batches - the first with about 1/2 cup ginger and they were good. The second batch with the full 3/4 cup ginger were even better. I cut up the ginger with kitchen shears - very easy. These will go on my permanent Christmas cookie list!
I was able to only get 14 cookies and had to bake them for 30mins. Made a lot of reductions, used only 1 cup of sugar, 1/2 tsp of grated lemon (only had 1 lemon on hand), 4 oz of ginger, which processed out to be about 1/2 a cup. I think putting the applesauce and ginger in the food processor will make it smoother. I only dipped the top of the ball in sugar and ended up using less than 2 TBS.
These are so good! I didnt use 3/4 cup of the crystalized ginger though, only 1/4 cup--expensive! I put it through the food processor to chop it up so there wasnt any big chunks. Then I used 1 tbsp of fresh ginger PLUS 1/2 tsp of ground ginger. the lemon came out a little strong but it was still delicious and came out like nice and puffy like the pics. I would make this again and maybe splurge a little more on the ginger. great cookie!
Tasty, moist, flavorful...these cookies came out just as shown in the picture with a nice professional look and a smart ginger taste (but not too overpowering). My kids and their friends haven't liked other ginger cookies and they ate these up.