I know what you're thinking. Gingersnaps in april?! No one eats gingersnaps in April! It's spring already, not winter!
But I do. Especially these no fat gingersnaps. They're soft and spicy, with the perfect sugary crust enveloping the gingery center.
I actually kept a container of already preshaped and sugar rolled dough in my freezer for when I had a cookie craving. The dough balls didn't hold their shape, and instead sort of oozed into a big mass with slightly proliferated edges. Although they didn't look as nice before I baked them, they still turned out great and tasted as good as they did when I first baked them!
Amazingly Soft Fat Free Gingersnaps
Adapted from David Lebovitz
1 cup packed brown sugar
1/4 cup applesauce
1/3 cup molasses
2 1/4 cups flour
1 teaspoon baking soda
2 1/2 teaspoons ground cinnamon
1 teaspoons ground dried ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
1. In the bowl of a standing electric mixer, beat the brown sugar, applesauce, and molasses
2. In a separate bowl sift together the flour, baking soda, spices, and salt.
3. After five minutes, stop the mixer, scrape down the sides, and add the egg. Beat another minute.
4. With the mixer at its lowest speed, add the dry ingredients until completely incorporated, and mix on medium for one minute more.
5. Roll tablespoons of dough in granulated sugar.
6. Preheat the oven to 350F (180C).
7. Bake for 10 minutes