I’m really exhausted today so I’ll make this post short and sweet, literally. I clipped this recipe for gingersnaps years ago from a Peter Kump/ICE bulletin—I think it was the applesauce that caught my eye. It’s practically foolproof, and really, really easy, and the end result is what I consider the ideal gingersnap: it’s super crispy, and nicely spicy. They stay fresh for quite a while, too, which is a pleasant bonus. (And for some reason, gingersnaps are the one cookie I don’t find myself gobbling by the handful.)
For Weight Watchers readers: I made a batch on Sunday using Splenda Baking Blend, and they’re only one point each.
Yield: 50 when I use my OXO Good Grips Small Cookie Scoop
2 ½ cups flour
1 t. baking soda
½ t. salt
1 ½ t. ginger
1 t. allspice
1 ½ cups sugar OR ¾ cup Splenda Baking Blend
2 T. butter, room temperature
¼ cup molasses
½ cup unweetened applesauce
Preheat the oven to 375, and set racks to top and lower thirds. Spray two cookie sheets with non-stick spray, or line with Silpat mats.
In a medium bowl, sift together the flour, baking soda, salt, ginger, and allspice.
In a large bowl, cream together the sugar (or Splenda) and butter. Whisk in the molasses and applesauce. Add the flour mixture to the applesauce mixture, and stir until combined.
Drop rounded tablespoons of the dough onto the cookie sheet. Flatten the cookies with moistened fingertips [these cookies don’t spread much, so you can crowd the sheet a bit]. Bake for 11-13 minutes and cool on a rack. [Note: these are the only cookies I’ve ever baked that stick to my Silpat mats. I’ve found that if I let them cool before removing, they come right off.]