Double-Ginger Cookies

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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 123
  • Calories from fat: 18%
  • Fat: 2.5g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 1.2g
  • Protein: 1.5g
  • Carbohydrate: 24.2g
  • Fiber: 0.9g
  • Cholesterol: 0.0mg
  • Iron: 1.4mg
  • Sodium: 98mg
  • Calcium: 24mg

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

  1. 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.
  2. Preheat oven to 350°.
  3. 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.
  4. 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.
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