Sunday, November 2, 2014

Soft and Chewy Gingersnap Cookies

This time of year makes me want a plate full of sugary and spicy gingersnaps! And if you are like me, you prefer your gingersnaps to be soft and chewy instead of hard and crunchy. I found a great recipe for Soft and Chewy Gingersnap Cookies from the Brown Eyed Baker.

However, the original recipe called for a cup of butter.... A CUP OF BUTTER! I just couldn't bring myself to use two sticks of butter for one cookie recipe. Instead, I used 1 stick of butter and replaced the other stick (1/2 cup) with 1/2 cup of unsweetened applesauce. The unsweetened applesauce is low in fat and calories and adds a lot of moisture, so it is a great substitute for butter in this recipe.

These Soft and Chewy Gingersnap cookies have a nice spice and mild molasses flavor. The molasses flavor is not too over-powering as it can be in some gingersnaps. These cookies are the perfect balance of sugar and spice... and everything nice!

These are great holiday-inspired cookies that everyone will enjoy. Soft and Chewy Gingersnap Cookies are everything you would hope they would be... and more (with half the guilt). They would make a nice addition to a cookie exchange or party this holiday season!

Soft and Chewy Gingersnap Cookies
from the
makes about 3 dozen cookies

3-1/2 cups all-purpose flour
2-1/4 teaspoons baking soda
1 teaspoon salt
1-1/2 teaspoons cinnamon
1-1/4 teaspoons ground cloves
1 teaspoon ground ginger
1/2 cup unsalted butter, at room temperature
1/2 cup unsweetened applesauce
1 cup granulated sugar
1/2 cup molasses
2 tablespoons vegetable oil
2 eggs
1 teaspoon vanilla extract
extra sugar, for sprinkling

1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper; set aside.

2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, cloves and ginger; set aside.

3. Using an electric mixer, cream together the butter, applesauce and sugar on medium speed until light and fluffy, about 3 minutes. Add the molasses and continue to mix until completely combined, scraping the sides of the bowl as needed. Add the vegetable oil, eggs and vanilla extract, and mix to thoroughly combine. Scrape the sides of the bowl, reduce the mixer speed to low, and add the flour mixture. Mix until just combined, giving it a final stir with a rubber spatula.

4. Scoop about 1½ tablespoons of dough, roll into a ball, and place on prepared baking sheets about 2 inches apart. Sprinkle top of balls with sugar. Bake for 10 to 12 minutes, or until edges are set, but centers are still soft. Allow the cookies to sit on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. 

The cookies can be kept in an airtight container at room temperature for up to 1 week. These cookies can also be frozen for up to 1 month.

Now try to eat just one... I dare you.

I love these Soft and Chewy Gingersnap Cookies! They taste just like 'The Holidays'.


- Janel

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