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 | YIELDS 20 cookies
- 1¼ cup flour
- 2 teaspoons ground ginger
- ¼ cup packed brown sugar
- ¼ teaspoon vanilla
- ¼ cup molasses
- 3 tablespoons margarine, melted
- 1 egg white, lightly beaten
- ¼ cup unsweetened applesauce
- light cooking spray
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.
- Calories: 138
- Fat: 4 grams
- Protein: 2 grams
- Carbohydrates: 24 grams
- Cholesterol: 0 milligrams
Chilling Cookie 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.