Double Ginger Cookies & BBM Part 2
These are going to go into my BBM partner’s package…if I can hide them long enough from the Cookie Monster. I have been making these since I first saw them in Cooking Light Magazine in 2001. Back then I had just realized what cookie fanatic I had married, and I had decided to come up with healthier version of his favorites if I was going to bake that much. If he does not get his cookie fix, I have all the pencils heads chewed up! I bake this about once a week and yet I had never blogged about them before. So here they are, with my changes.
Double Ginger, adapted from Cooking Light
1 1/2 cups all-purpose flour
1 cup whole wheat flour
3/4 cup chopped crystallized ginger (I use 1/3 cup)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1 1/4 cups sugar, divided
1/2 cup applesauce
1/4 cup vegetable oil
1 teaspoon grated lemon rind
1 tablespoon lemon juice
1/4 teaspoon vanilla extract
Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and next 5 ingredients (flours through ground ginger); stir well with a whisk. Make a well in center of mixture. Combine 1 cup sugar, applesauce, and next 4 ingredients (applesauce through vanilla). Add to flour mixture, stirring just until moist; cover and chill dough at least 1 hour. I skip this step and add 1 Tb of water to the dough.
Preheat oven to 350°.
Lightly coat hands with flour. Shape dough into 24 balls (about 2 tablespoons each; dough will be sticky). Roll balls in 1/4 cup sugar. Place balls 2 inches apart on baking sheets coated with cooking spray. Bake at 350° for 15 minutes or until lightly browned. Cool 1 minute on pan. Remove from pan; cool completely on wire racks.
Note: These freeze well. Place cooled cookies in a heavy-duty zip-top plastic bag; store in freezer for up to 1 month. Thaw at room temperature.
I usually get more cookies, 30 – 32.
Note: You probably have noticed a change on this blog. I have decide to add Google Ads, not because I hope to make a buck with this blog, but because I have recently stopped my management position at the gym and teaching classes alone are not enough to finance my baking addiction ot my upcoming vacation to France. As Sarah from The Delicious Life says it : because sugar daddies don’t grow on trees.