I absolutely love ginger molasses cookies with little bits of candied gummy ginger mixed into the batter. My favorite ginger cookie is from Bakesale Betty, an infamous bakery and sandwich shop in Oakland, CA.
I saw this recipe for nonfat gingersnaps in David Lebovitz’s newest cookbook and was curious to see if they were actually going to taste good without butter or egg yolks. Well, they definitely do not taste like the rich, melt-in-your-mouth cookies from Bakesale Betty. They are different, but I like that.
I made these cookies twice now. The first time I was a bit disappointed and so I made a lemon-creme filling (pretty much had butter, powdered sugar, and lemon juice + zest). I just craved the fat. But now, after making them a second time, I like the cookies the way they are. No fussing with lemon-creme filling. I made criss-cross patterns using a fork before baking the cookies, and I really like the way they came out.
And for all you health nuts out there, these cookies have no fat but they do offer tons of sass, or shall I say spice? And my favorite thing about them is the candied ginger bits. These cookies are real thick and chewy. I have been enjoying them with some ultra smooth, silky Straus yogurt (plain, non-fat yogurt) as a mid-afternoon and evening dessert.
Nonfat Gingersnaps
from David Lebovitz’s Ready for Dessert
makes about 20+ cookies
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon freshly ground black pepper
1 cup packed dark brown sugar
1/4 cup unsweetened applesauce
1/3 cup mild molasses
2 large egg whites, at room temperature
1/2 cup finely chopped Candied Ginger (I purchased mine from Whole Foods)
1/2 cup granulated ginger
big pinch cinnamon
Into a medium bowl, sift together the flour, baking soda, salt, 2 1/2 teaspoons cinnamon, the ginger, cloves, and pepper.
In a stand mixer with the paddle attachment, beat together the brown sugar, applesauce, and molasses on medium speed for 5 minutes. Stop the mixer and scrape the bottom and sides of the bowl. Add the egg whites and beat 1 minute. With the mixer running on the lowest speed, add the dry ingredients and mix until completely incorporated, then increase the speed to medium and continue mixing for 1 minute more. Stir in the candied ginger. Cover and refrigerate dough until firm, at least 1 hour.
Position racks in the upper and lower thirds of the oven; preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats. In a small bowl, stir together the granulated sugar and big pinch of cinnamon.
Using 2 spoons, a small spring-loaded ice cream scoop, or your hands, drop balls of dough a few at a time into the sugar-cinnamon mixture, coating heavily with the cinnamon sugar. They will be sticky, which is normal, and don’t worry if they are not perfectly round. Place the balls at least 3 inches apart on the prepared baking sheets (I actually took a fork and flattened them criss-cross pattern like a peanut butter cookie).
Bake, rotating the baking sheets midway during baking, until the cookies feel just barely set in the center, about 12 minutes. Cool on a wire rack.
**STORAGE: The dough can be stored in the refrigerator for up to 1 week or frozen for 2 months. The cookies can be kept in an airtight container for about 3 days.
Figsinmybelly 