Gingerbread Cookies

So you may have noticed some things changing around here look and feel wise. Don't be scared off though it's still the same fun ::steph chows:: just with a little face lift! My mom isn't a huge fan of the flying muffin...(yup mom I'm calling you out- still love you though!) but I really like it so I went against her normally wise judgment and used it anyway. Maybe I'm entering the "I want to be a rebel and get a tattoo" phase of my life or something... Although it's kinda pathetic to think me changing my blog header is my entering into a rebellious stage *sigh*... anyway, onto gingerbread cookies!


These may not be your typical gingerbread men and women but they are far easier to whip together for an impromptu meet up.


Soft Gingerbread Cookies
makes 1.5 dozen cookies

2 cups whole wheat flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/8 teaspoon salt
1/4 cup unsweetened apple sauce
1/4 cup canola oil
1/4 cup white sugar (or splenda)
1/4 cup sucanat (or brown sugar)
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons turbine sugar for sprinkling

1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.

2. In a large bowl, cream together the apple sauce, oil, and sugars. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and place them 2 inches apart onto a silicon baking mat on a cookie sheet, press them flat and sprinkle with remaining sugar.

3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

These can dry out wicked quick if you cook them too long, so I'd check on them often so they aren't all gross and dried out.


So people... do you like the new look? Or nahhh not so much?