Becky Luigart-Stayner; Lydia DeGaris-Pursell; Food Kellie Gerber Kelley
Yield
2 dozen (serving size: 1 cookie)

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.

How to Make It

Step 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.

Step 2

Preheat oven to 350°.

Step 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.

Step 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.

Ratings & Reviews

Great recipe, lovely cookies!

JennaG
May 03, 2015
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!

MLocke's Review

JuliFellows
December 29, 2012
I've been in search for a yummy and moist ginger cookie for years. I made no changes to this recipe and I love the cookies. Not only are they moist and chewy, but the flavor is kickin!

jordii's Review

lentzfive
December 01, 2012
N/A

JuliFellows's Review

Ltoeat
December 27, 2011
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!

Ltoeat's Review

booclarendon
December 16, 2011
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.

Nancy0's Review

smburke56
November 19, 2011
I love ginger, the more ginger the better! Chopping up the ginger nice and fine makes all the difference!

KeyLimePie's Review

MLocke
April 19, 2011
N/A

booclarendon's Review

KeyLimePie
December 21, 2010
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!

lentzfive's Review

Nancy0
December 13, 2010
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.

smburke56's Review

Chappers
November 22, 2010
tasteless, uninspiring....truly forgetable.