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Double Ginger Cookies (Lower Fat)

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“These freeze well, for up to 1 month in a heavy-duty zip-top plastic bag. I buy bags of crystallized ginger bits, so chopping is not needed. Prep time includes chilling time for dough.”
READY IN:
1hr 30mins
SERVES:
24
YIELD:
2 dozen
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine flours and next 5 ingredients (flours through ground ginger); stir well with a whisk. Make a well in center of mixture.
  2. Combine 1 cup sugar, applesauce, oil, lemon zest, juice and vanilla. Add to flour mixture, stirring just until moist; cover and chill dough at least 1 hour.
  3. Preheat oven to 350°. Coat 2 baking sheets with nonstick cooking spray.
  4. Lightly coat hands with flour. Shape dough into 24 balls (about 2 tablespoons each; dough will be sticky).
  5. Roll balls in 1/4 cup sugar. Place balls 2 inches apart on baking sheets. Bake for 15 minutes or until lightly browned.
  6. Cool 1 minute on pan. Remove from pan; cool completely on wire racks.

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