Ginger cookies are done when the tops start to crack in the oven. Once you see the cracking, pull them out and let them harden.
INGREDIENTS | MAKES 20 COOKIES
- 1¼ cups flour
- 2 teaspoons ground ginger
- ¼ cup packed brown sugar
- ¼ teaspoon vanilla
- ¼ cup molasses
- 3 tablespoons margarine, melted
- ¼ cup unsweetened applesauce
- 1 egg white, lightly beaten
Sift flour and ginger in a large bowl, then stir in sugar.
Mix the vanilla, molasses, margarine, applesauce, and egg white in a medium bowl.
Add wet ingredients to the dry and stir until well blended.
Place dough in freezer until firm.
Preheat oven to 350°F.
Shape firm dough into balls and drop onto a baking sheet.
Bake 12 minutes and let cool.
PER SERVING Calories: 138 | Fat: 4 g | Protein: 2 g | Sodium: 130 mg | Carbohydrates: 24 g | Fiber: 0.53 g
Chill That Dough
Cookie dough is usually chilled before use to make it easier to handle. But chilling dough has other advantages. It lets you use a bit less flour, which results in a more tender cookie. And it lets the gluten in the flour relax, so the dough is easier to handle and rolls without springing back.