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Nutrition Facts
Serving Size 1 cookies 24g Recipe makes 36 cookies)
Calories 79
Calories from Fat 6		(8%)
Amount Per Serving		%DV
	Total Fat 0.7g	1%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.3g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 76mg		3%
Potassium 47mg		1%
Total Carbohydrate 17.5g		5%
	Dietary Fiber 0.3g	1%
	Sugars 9.7g
Protein 0.9g		1%
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Applesauce Gingersnap Drops

Recipe #63362 | 21 min | 10 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: Kandake
May 28, 2003

I love these gingersnaps. They don't include any egg, and a very small amount of margarine, so they are lower in fat and cholesterol than most other gingersnap recipes I've tried. I also like that they are drop cookies. Besides cutting the prep time by removing the necessity of chilling before baking, this also makes for a lot less mess on your hands. It also feels nice to sneak a bit more fruit into the family's diet. The end result is a big, light, crispy-outside, chewy-inside "snappy" snap that is great with coffee, cocoa, or milk, and travels well. They are also sturdy enough to sandwich together - you might try with a light cream cheese frosting, or even vanilla ice cream, between two cookies for a kid-pleasing treat.

36 cookies (change servings and units)

Ingredients

2 1/2 cups all-purpose flour
1 1/2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon ground allspice
1/2 teaspoon salt
1 1/2 cups sugar
2 tablespoons margarine, softened
1/2 cup applesauce
1/4 cup molasses

Directions

1
Preheat oven to 375 degrees F.
2
Spray cookie sheets with nonstick cooking spray.
3
In medium bowl, sift together flour, ginger, baking soda, allspice, and salt.
4
In large bowl, cream together sugar and margarine until well-blended.
5
Stir in applesauce and molasses.
6
Add flour mixture to applesauce mixture; mix until well blended.
7
Drop dough by rounded tablespoons 1 inch apart onto prepared cookie sheets.
8
Flatten each slightly with moistened fingertips.
9
Bake 11-14 minutes, or until firm.
10
Watch carefully at end of baking, to prevent overbrowning.

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Featured Reviews for This Recipe

From: Saturn

On Apr 20, 2007

I LOVED these! And so did everyone else that I shared with. I did make a few alterations. I used homemade apple butter instead of sauce. And then cut the sugar back by half a cup. I left the rest of the recipe the same. These are SO amazingly good. They came out with a great texture. The edges were crunchy but the rest of it was chewy. Simply perfect! I will make these again and again!

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From: Tierney's Mom

On Jun 27, 2003

Finally, a cookie that I can make for my "allergy bunch". Between my child and her two friends, there is an egg, a dairy, and a nut allergy. This cookie, when made with Fleischman's unsalted margerine, is safe for all three and is also extremely tasty. I added 2 tsp. of cocoa powder to add a hint of chocolate flavor and I was pleased with the results.

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