Holiday Ginger Cookies > Recipe
1 1/3 cups whole-wheat flour
1 cup all-purpose flour
2 teaspoons baking soda
1 teaspoon finely chopped crystallized ginger
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
5 tablespoons unsalted butter, softened
1/2 cup brown sugar
1 cup sugar, divided
1/4 cup unsulfured light molasses
1/4 cup unsweetened applesauce
2 egg whites
Combine flours, soda, crystallized ginger, spices and salt in a mixing bowl, set aside. Beat together butter, brown sugar, and 1/2 cup sugar with an electric mixer at high speed until mixture is very creamy. Beat in molasses and applesauce. Beat in egg whites. Add dry ingredients and blend until well mixed. Cover and refrigerate about 2 hours or until well chilled.
Preheat oven to 350 degrees. Line baking sheets with parchment paper. Spoon remaining 1/2 cup sugar into a shallow bowl. Shape about 1 tablespoon cookie dough lightly into a ball about 1-inch in diameter; roll each ball in remaining sugar. Place cookies about 2 inches apart on parchment-lined sheets. Using the bottom of a glass dipped in sugar, lightly press each cookie down to make a disc about 2 inches in diameter. Bake 14 to 15 minutes. Remove to wire rack to cool. Store in air-tight container.
Makes 38-40 cookies.