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Nonfat gingersnaps

As posted on Boston.com

Makes about 20

  • 2 1/4 cups flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup dark brown sugar
  • 1/4 cup unsweetened applesauce
  • 1/3 cup mild molasses
  • 2 large egg whites, at room temperature
  • 1/2 cup finely chopped candied ginger
  • 1/2 cup granulated sugar mixed with 1/4 teaspoon ground cinnamon (for sprinkling)

1. In a bowl, whisk the flour, baking soda, salt, cinnamon, cloves, and pepper to mix them.
2. In an electric mixer, beat the brown sugar, applesauce, and molasses for 5 minutes, scraping down the sides of the bowl once or twice. Add the whites and beat 1 minute.
3. With the mixer set on its lowest speed, beat in the flour mixture until incorporated. Turn the speed to medium and beat for 1 minute.
4. Remove the bowl from the mixer stand. Stir in the candied ginger. Scrape down the sides of the bowl. Cover and refrigerate for dough for several hours or overnight.
5. Set the oven at 375 degrees. Line 2 baking sheets with parchment paper.
6. Using a small spring-loaded ice cream scoop or two spoons, drop walnut-sized balls of dough onto the baking sheets, spacing them at least 2-inches apart. Sprinkle with the cinnamon-sugar mixture.
7. Bake the cookies for 13 to 14 minutes, pressing the tops of the cookies with a flat spatula halfway through cooking, or until the cookies are firm. Let the cookies cool on the sheets.

Adapted from "Ready for Dessert"


“Nonfat gingersnaps”