“These cookies are snappy in the way I like. Snappy, as in one deliciously righteous cookie. But I prefer my cookies with a little less snap, or crunch. This recipe actually works both ways for you crunch-o-holics and the ones like me that are suckers for the soft and chewy goodness of a REAL cookie. If you like GingerSNAPS that actually snap in your mouth to a crunchy bliss then you can leave these in the oven a bit longer and you’ll get exactly what you want. For the chewy and soft fans, leave them in less time and you’ll have heavenly bliss.”
These have lots of molasses in them which make them taste like a flavor combination of gingersnaps and molasses cookies. Now what can be better than that?
- 1 cup unsweetened applesauce
- 3/4 cup packed brown sugar
- 3/4 cup white or raw sugar
- 1 cup molasses
- 4 1/2 cups whole wheat flour
- 1 tablespoon baking soda
- 2 teaspoons baking powder
- 1 tablespoon ground ginger
- 1 1/2 teaspoons ground nutmeg
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground cloves
- 1 1/2 teaspoons ground allspice
- white or raw sugar for decoration
- In a large bowl, cream together the butter and 1 1/2 cups of sugar until smooth. Mix in flax seed mixture, and then the molasses.
- In a separate bowl, combine the whole wheat flour, baking soda, baking powder, ginger, nutmeg, cinnamon, cloves, and allspice, heaping the measures if you like a lot of spice.
- Stir the dry ingredients into the molasses mixture just until blended. Be careful not to overmix or cookies will turn out tough. Some flour streaks are okay.
- Put into the refrigerator for a minimum of 60 minutes and up to overnight if you wish. (Or if you are impatient like me you can move to to the next step without refrigeration as long as you read the footnote.)
- With wet fingers, shape the dough into very small balls (they spread on their own and get quite large), and dip the top of each ball into the remaining white sugar. Place the cookies about 3-4 inches apart on the cookie sheets. (These suckers really spread so don’t put them too close like I did or you’ll end up with a cookie pie, not individual cookies)
- Preheat the oven to 350 degrees F (175 degrees C). Lightly spray cooking spray to grease cookie sheets (parchment paper will not work-it sticks to the dough)
- Bake for 10 minutes in the preheated oven, until the tops are cracked. Bake longer for crispy cookies.. Cool on wire racks. When completely cool, store in a Ziplock back or airtight container.
Footnotes: If you’re the impatient sort (like me), you don’t have to put the dough in the fridge but they are pretty sticky to work. You can add a bit more flour (about 1/8- 1/4 cup, be careful not to mix too much) to the dough. The dough will still be very sticky and almost impossible to roll into balls. What I do is pick up about the right amount to make a small ball, lightly shape them with my fingers into a ball-like shape as much as possible, then plop it into the sugar decoration bowl, lightly rolling. The rolling may end up more of a pick up, then place it back down type of movement. Once the ball has sugar all around it you can shape it more into a ball then place it on the cookie sheet. You’ll need to handle the dough delicately as it will be soft and sticky but this method does work and I get the cookies you see in the picture.