Double-Ginger Cookies

Double-Ginger Cookies Recipe
Becky Luigart-Stayner; Lydia DeGaris-Pursell; Food Kellie Gerber Kelley
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.

Yield:

2 dozen (serving size: 1 cookie)

Recipe from

Nutritional Information

Calories 123
Caloriesfromfat 18 %
Fat 2.5 g
Satfat 0.5 g
Monofat 0.7 g
Polyfat 1.2 g
Protein 1.5 g
Carbohydrate 24.2 g
Fiber 0.9 g
Cholesterol 0.0 mg
Iron 1.4 mg
Sodium 98 mg
Calcium 24 mg

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

Preparation

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.

Note:

May 2001
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