Thursday, April 15, 2010
Nonfat Gingersnaps--kind of a pain in the ass... but very YUMMY!! :)
So I was searching the internet for healthy cookie recipes and I came across these! They were kind of a pain, but they are very good. They are soft gingersnaps cookies which is a little different but good! So here's how you make them:
1 cup packed dark brown sugar ( I didn't have dark so I used light...it worked fine! :))
1/4 cup applesauce
1/3 cup molasses (preferable mild-flavored)
2 1/4 cups flour
1 teaspoon baking soda
2 1/2 teaspoon ground cinnamon
1 1/2 teaspoon ground dried ginger
1/4 teaspoon ground cloves
1/2 teaspoon freshly ground black pepper (didn't have fresh...so I just used regular)
1/4 teaspoon salt
2 large egg whites, at room temperature
1/2 cup finely chopped candied ginger (I grated the candied ginger...this was the pain in the ass part! Ginger is sticky and annoying to grate!!)
*additional sugar mixed with a big pinch of cinnamon for rolling the cookies
1-In the bowl of a standing electric mixer (enter my Christmas present from Mike--part of the reason I cook is to use the mixer!) beat the brown sugar, applesauce, and molasses for five minutes at medium speed, with the paddle attachment.
2-Meanwhile sift together the flour, baking soda, spices, and salt. (I didn't really sift, I just put them all in the bowl and mixed with a fork until they seemed to all be blended together... I should probably should invest in a sifter though...)
3-After five minutes, stop the mixer, scape down the sides, and add the egg whites. Beat another minute.
4-With the mixer at its lowest speed, add the dry ingredients until completely incorporated, and mix on medium for one minute more.
5-Stir in the chopped candied ginger. Chill the batter very well. (I made the mix on Wednesday night and left it in the fridge and made them on Thursday.)
6-To bake the cookies, preheat the oven to 350F
7-Line two baking sheets with parchment paper or silicone baking mats (yea...I didn't have either of these.... or really know what to do... so I called my mom... she didn't know either. But we came up with the idea of greasing the pan with shortening and flouring the pan. This worked! :) )
8-Pour some cinnamon-scented granulated sugar in a shallow baking dish. Scoop the cookies into a heaping tablespoon-size balls (about the size of an unshelled walnut) and plunk them down into the sugar
Afterwards, use your hands to form the dough into sugar-coated balls: don't be shy with the sugar either. It not only helps to shape the sticky dough, but makes a lovely crust for the finished cookies.
9-Put the cookies mounds evenly-spaced on the two baking sheets, leaving room (at least 3 inches) between them to spread.
10-Bake for 13 minutes (I only had to bake for 11 minutes in my oven), or until the cookies fell just barely set in center. Remove from oven and cool.
Mike ate one right out of the oven...and he was all smiles! :) They are really good. It made almost 3 dozen cookies... Let me know anyone trys them!