Gingerbread Cookies
Gingerbread cookies are a year round treat for me. Molasses, ginger, and cinnamon give these cookies their warm winter flavor. The applesauce and sugar give them a sweet balance. These are big, soft, delicious gingerbread cookies.
Ingredients
Gingerbread Cookies:
- 290 grams all-purpose flour (2-1/4 cups), sifted
- 5 grams ground ginger (1 tablespoon)
- 10 grams baking soda (2 teaspoons)
- 3 grams ground cinnamon (1 teaspoon)
- 2 grams fine sea salt (1/2 teaspoon)
- 86 grams unsalted butter (6 tablespoons)
- 80 grams applesauce (1/3 cup)
- 200 grams granulated sugar (1 cup)
- 50 grams egg (1 large)
- 80 grams dark molasses (1/4 cup)
Cinnamon Sugar:
- 50 grams granulated sugar (1/4 cup)
- 3 grams ground cinnamon (1 teaspoon)
Instructions
Gingerbread Cookies:
- Add all-purpose flour, ground ginger, baking soda, ground cinnamon, and fine sea salt to small bowl. Whisk to combine. Set aside.
- Add the butter and applesauce to a stand mixer. Beat on medium for 1 minute. Add sugar about 1/2 cup at a time and beat on medium for about 30 seconds after each addition.
- Add the egg and beat on low until incorporated.
- Add the dark molasses and beat on low until incorporated.
- Remove bowl from stand mixer. Add about 1/2 flour mixture and fold into the applesauce mixture until no flour streaks. Do not over mix. Repeat with remaining flour mixture.
- Chill dough for 1 hour, or overnight.
- Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper.
Cinnamon Sugar:
- Add granulated sugar and ground cinnamon to small bowl. Stir to combine. Set aside.
- Remove dough from refrigerator. Pinch off small amounts of dough and roll into 1-inch diameter dough balls between your hands. Roll dough balls in cinnamon sugar. Place on parchment lined cookie sheets.
- Bake gingersnap cookies in preheated oven 10 minutes. Cool cookies on cookie sheets for a few minutes. Remove cookies from cookie sheets and cool completely.