Nonfat Gingersnaps Recipe

non-fat gingersnaps

When I lived in San Francisco, I used to stop at Whole Foods occasionally and frequent the salad bar. Because I’m a big fan of cookies, I’d usually grab a cookie for dessert. It seemed like a sensible solution, at least to me. One day I noticed big, cushy-looking gingersnaps amongst all the other cookies, and picked one out. After finishing my salad, I took the cookie out of the slender brown bag and took a bite.

The cookie was spicy, yet soft, but with a good, satisfying chew. It was incredible. And to top it all off, it was non-fat. I’m not one of those people that dances around the “fat is good!…fat is flavor!” flagpole, but I don’t shy away from it either.

And anyone who says “fat is good” obviously isn’t aware that I’m going to the beach next month and even though our group has agreed on a “no photo” policy of shooting anyone below the neck, I’m not an entirely trusting person. And after being wrapped up all winter, who knows what’s lurking under all these layers of clothing? I shudder to think.

But the reality is, I didn’t particularly care if they were fat-free or not—I wanted a recipe.

non-fat gingersnap

Unfortunately, I doubt Whole Foods is as generous as some of us around here about handing out recipes, so I made a few attempts at them. The results? Let’s just say they were less-than-stellar.

Fast forward to ten years later, when I saw Adam’s post about The Barefoot Contessa’s Ultimate Ginger Cookies, I noticed they were remarkably similar-looking to those non-fat Gingersnaps. After checking out the recipe, being a relentless tinker-er in the kitchen, I tried lots of variations, omitting any and all traces of fat and tweaking a few things here and there.

thickened applesauce

I tried quite a few different variations, like light versus dark brown sugar (no contest—dark rocked) and using plain applesauce, or taking the time to cook it down to a paste (reducing it to a paste adds another step, but makes a denser, chewier cookie), so I made that an option.

If you live somewhere where molasses is unavailable, check health food stores, which in France, keep it in stock. Folks elsewhere can use treacle.

gingersnap dough

This dough is a bit tricky to shape into balls, so it should be very well-chilled before baking them off. If you can, make the batter a few hours or the day before you plan to use it. I found it easiest to scoop up mounds with an ice cream scoop and plop them right into a bed of sugar. Once they were all formed, I got my hands in there, coating them with plenty of cinnamon sugar, and formed each one into a rough ball. Not to worry: they don’t need to be museum pieces and will spread into nearly-perfect circles once baked.

Lemon-Gingersnap Ice Cream Sandwiches

Because I did so much futzing and testing, I had way too many gingersnaps lying around. So I pulled out a tub of Lemon-Candied Ginger Ice Cream lurking in my freezer and filled a few cookies, just for the heck of it. I wasn’t planning on eating one right away, but I couldn’t help myself and took a bite.

I just want to say, not the brag—this was one of the best things I’ve ever put in my mouth. I have two left in the freezer, although the ice cream tips them decidedly into the “fat is good!” category. The good news is that this means these cookies have the possibility to please absolutely everyone.

inside gingersnap

My work here is now done.

Nonfat Gingersnaps

Makes twenty to twenty-two cookies

Inspired by a recipe by Ina Garten, The Barefoot Contessa.

The name ginger-snaps may lead one to think these are crispy, but they’re not. I’m not sure if true gingersnaps necessarily have to be crispy, so I’ll leave that to cookie researchers. A job which I’d be happy to apply for, in case you hear of any openings. If you like thicker, denser cookies, cook 1/2 cup (150g) applesauce down to 1/4 cup (75g), as shown in the picture above, or use apple baby food.

Because these are meant to be soft cookies, watch them like a hawk during the final moments of baking. Since all ovens are different, take them out just when they feel like they’re starting to set and feel just slightly firm in the center, which you can tell by touching one gently with your finger.

  • 1 cup, packed (180g) dark brown sugar
  • 1/4 cup (75g) applesauce
  • 1/3 cup (100g) molasses (preferably mild-flavored)
  • 2 1/4 cups (315g) flour
  • 1 teaspoon baking soda
  • 2 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground dried ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon freshly-ground black pepper
  • 1/4 teaspoon salt
  • 2 large egg whites, at room temperature
  • 1/2 cup (50g) finely-chopped candied ginger

additional sugar (about 1/2 cup, 100g) mixed with a big pinch of cinnamon for rolling the cookies

1. In the bowl of a standing electric mixer, beat the brown sugar, applesauce, and molasses for five minutes at medium speed, with the paddle attachment.

2. Meanwhile sift together the flour, baking soda, spices, and salt.

3. After five minutes, stop the mixer, scrape down the sides, and add the egg whites. 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. Stir in the chopped candied ginger. Chill the batter very well.

6. To bake the cookies, preheat the oven to 350F (180C).

7. Line two baking sheets with parchment paper or silicone baking mats.

8. Pour some cinnamon-scented granulated sugar in a shallow baking dish. Scoop the cookies into heaping tablespoon-sized balls (about the size of an unshelled walnut) and plunk them down into the sugar.

Afterward, use your hands to form the dough into sugar-coated balls: don’t be shy with the sugar either. It not only helps to shape the sticky dough, but makes a lovely crust for the finished cookies.

9. Put the cookie mounds evenly-spaced on the two baking sheets, leaving room (at least 3-inches, 8cm) between them to spread.

10. Bake for 13 minutes, or until the cookies feel just barely set in the center. Remove from oven and cool.

Variation: Next time I’m going to try smearing the tops with lemon glaze in the future, mixing 2 cups of powdered sugar with a scant tablespoon of fresh lemon juice, stirring and adding more lemon juice, just until it becomes spreadable, but still very thick.

Storage: You can keep the cookies in an airtight container for up to five days. The batter can be chilled for a week, or frozen, for up to two months, well-wrapped.

Related recipes:

Chez Panisse Gingersnaps

How to Make Candied Ginger

Banana Bread

James Beard’s Amazing Persimmon Bread Recipe

Chocolate-Covered Caramelized Matzoh Crunch

95 comments

  • I’ve died and gone to heaven, David! Gingersnaps are my absolute favorite cookie, and, judging by the photos, this one is a winner. Thank you!

  • I’m making these this weekend. Because they sound super delicious. And because I trust you:) Oh, and also because I LOVE ginger. I was just wondering if there would be another option for the filling. It’s -30 with the wind chill today, so I think I’m going to skip the ice cream.

  • They look fantastic! Perfect, chewy and ever so tempting!

    Cheers,

    rosa

  • My daughters are addicted to ginger snap cookies, this will be the next batch. i could use a break from my ever tightening belt line.

  • David, how do these compare to the ones in your Room for Dessert? Because I have to say that the recipe there has become one of my all time favorite cookie recipes, topped only (for sentimental reasons) by Fannie Farmer’s chocolate oatmeal cookies. Actually, I don’t know why I’m bothering to ask because I’m currently on a diet (sigh) so obviously I need to experiment myself! But I am doubtful that you could possibly have topped the original recipe, which is, in my opinion, just perfect!

  • Your mention of “cookie researchers” reminded me of something I read in my friend Amanda’s blog (from the Smithsonian), where she wrote about the history of gingerbread: http://blogs.smithsonianmag.com/food/2008/12/24/a-brief-history-of-gingerbread/

    It turns out there is such as a thing as “sugarcraft scholar,” and looks like you have competition in wanting the job!

    And, as to whether it’s a gingersnap if it doesn’t snap, your cookie seems to fit in with one of the two definitions of “gingerbread,” so maybe that’s what we have on our hands.

    In any case, the ice cream sandwich idea is inspired. I made gingersnaps the other day, and I may just have to put them to (even better) use…

  • Robin: Actually, they fall close to the category of lebküchen, those soft German spice cookies that sometimes get enrobed in chocolate. Hmm…that gives me another idea…

    Meg: These are big and soft, while the gingersnaps in Room for Dessert are pretty crispy, and have more of a ‘snap’!

    Cherie: I’d just skip the filling altogether and enjoy them just as they are…

  • Ummmm YUM! Those look absolutely intoxicating. The New Year’s Resolution is already slipping into oblivion just looking at those…

  • I am really not a fan of “fat-free” things, especially cookies, but I must say I’m going to give these a try! They look really good! Thanks David! I suppose after the over-indulgent holidays, it’s not a bad idea to go for something a little lighter!

  • I love gingersnaps. The cloves in the spice combination really make it for me. I also add the pepper, use dark brown sugar and full flavored molassas. My adaptation is from an old Betty Crocker Cooky book. I use the instruction that is no longer given in later cookbooks; sprinkle the top of the sugared dough ball with a couple drops of water to moisten the sugar. It makes the sugar form a slight crust that crackles and makes the sugar appear to be large flat crystals. I will try your apple paste next time instead of using the fat. I wonder if apple butter would work?

  • Did you say you’re going to the beach next month???

  • After making your sticky toffee pudding recipe and getting fantastic reviews (from brits no less! who had recently been home for Christmas and recently eaten auntie whoever’s wonderful version!) I will follow you wherever you go. Ginger is one of my all time favorite flavors. And I conveniently have some applesauce in the frigde and some leftover egg whites in the freezer. Tonight I will have cookies.

  • I love ginger cookies in all forms. I will have to give this one a go, maybe with a little of that lemon ginger ice cream. After all you need to get the fat in somehow!

    Clotilde over at C&Z makes one of my favorite ginger cookies, it is heavily gingered.

  • mmmm…..I’ve just gotta make these because I love gingersnaps, but I’ll have to get my butt to the store and buy some ginger and make the candied ginger first. :)

  • Bookmarking this! Thanks dear.
    Cheers,
    Elra

  • The perfect cookie for New Year’s resolutions. I’m definitely going to try these this weekend.

    One question? Is the candied ginger an essential ingredient? I love ginger, but for some reason I’ve never liked candied ginger.

  • Kate: The original recipe called for 1 1/4 cup of chopped candied ginger and I dialed it down quite a bit. But I’m sure they’d be fine it you omitted it entirely. You might want to increase the amount of powdered ginger, since the cookies are good with a little spicy “bite” to them.

  • These are much like my grandma’s recipe, except for the black pepper and candied ginger. I’ve started using candied ginger in my holiday cookies (invented recipe we call Fruitcake cookies) and now I sneak into the pantry for bits of the stuff by itself. (good for digestion!)

  • While reading this, I thought, the gingersnaps sound good. I should make them. The photo of the lemon-candied ginger ice cream sandwiched between the two cookies sold me. I HAVE to make these.

  • David, these look stellar…but for future reference, Whole Foods has a lot of recipes posted on their website. I’m not sure if this recipe is there, but there are several for ginger cookies and their ilk.

    I LOVE GINGER COOKIES!

  • David, those look fantastic, yum!

    As a brit, I have no idea what you mean by “applesauce” – I presume it’s not the same as the apple sauce we may serve with roast pork? Help!

  • I love anyone who slathers rich delicious ice cream between two non-fat cookies! Fantastic :)

  • You crack me up, David Lebovitz. Hope you’re going someplace fabulous next month.

  • Yummy! I am salivating just thinking about baking a batch of these cookies this weekend. They look so much like a long lost love, the Ginger Cookies I ate at a bakery in Central Vermont, Baba A Louis. I miss them so along with the great breads they made.

    Have a great vacation, hope you’re going someplace delicious for it’s beach and it’s food.

  • I like the idea of reducing the applesauce. Any special instructions? And is the measurement given pre- or post-reduction?

  • I wonder if cookie crispness is not only about the recipe but also about the cook. My mother and I have been using the same ginger cookie recipe, Peg Bracken’s Elevator Lady Spice Cookies from “I Hate to Cook”, for at least 30 years. However, hers come out snappy and mine since I no longer bake with her looking over my shoulder come out chewy. I am always disappointed when I bite into hers and she does not really care for mine but we use the same recipe! It is a funny little disagreement among cooks but I look forward to trying your un-snappy ginger snap recipe–and the ice cream too!!!

  • I think that I need to go make these right now. I love chewy gingersnaps.

  • These sound great! I just made my first fully-homemade ice cream sandwich last week and used some gingersnaps, which were decent but not mind-blowing by themselves. I will try these next.

    For the ice cream sandwich I just made, I added a little bit of chipotle pepper powder to the gingersnap I baked, added a swipe of your Perfect Scoop Dulce de Leche to each cookie and then squished some of your Philly Vanilla inside and it was beyond delicious.

    For Cherie above, if you don’t want to go for ice cream, during my assembly process I could not resist eating a cookie with just the Dulce de Leche (no ice cream) and it was also great with the gingersnap. If you want a sandwich type cookie with these snaps, I bet that the DdL would be a tasty filling – although it is rich so just a thin layer is needed – without the ice cream.

    Can’t wait to try these – thanks!

  • hou la la, mais ça doit être TERRIBLE !

  • That last photo is KILLING me… but in a happy, foodie, yummy kind of way. I don’t suppose your beach trip is with a “steamy” friend, is it? I like finding the cross-overs among various food blogs, sort of like when someone from “Mad About You” used to show up on “Friends.” You know, b/c they all lived in NY. Really.

  • oops – actually the second to last photo. Although the last one is nice, too.

  • OMG get out of my head! I was just thinking about gingersnaps! I used to eat them a lot when I was a kid, I did not care too much for chocolate chips (I just pick the chips away and eat the cookie…) and I love everything ginger!

  • One of the best things I ever had was a bran muffin with lemon frosting on it. I was helping an elderly friend who always insisted on feeding me, and as her eyesight wasn’t very good, she grabbed lemon frosting instead of…well, I’m not sure what she was going for since you don’t really think of frosting and bran muffins being a good match. But it was fabulous! She was embarrassed about her mistake, but I didn’t mind one bit. Lemon can really do the trick sometimes.

  • Oh yeah, I love those fat free ginger cookies at WF, too. I’ll definitely give your recipe a try, though I’m going to substitute Enrg Egg Replacer for the egg whites especially for little allergy boy… because he loves cookies and he loves ginger.

  • What kind of applesauce did you use? (sweetened vs. sweetened, commercial vs. homemade?) I’m trying to picture how much sweetness comes from the applesauce as opposed to the sugar, since I have some fairly tart homemade applesauce on hand.

  • Mmmmm I have to try this tonight! Your recipes always make me want to spring into action!

  • There is nothing better than a non-fat version that still taste great! I’m in the same boat as you: I don’t tout the “fat is good flag,” but I don’t shy away from it either. This is great for all of us still trying to work off the calories we didn’t “shy away from” during the holidays! (I love the above the neck photo policy, btw.) ^_^ I’m in San Francisco and will keep an eye out for those delectable tasties you mentioned. Thank you for taking the time to experiment and perfect the non-fat gingerbread cookie you first tasted that memorable day in Whole Foods.

  • Try Lemon Curd on them; it’s great!

  • These do sound really great and look the same.

    I’ve discovered a couple of really good non-fat cookies in the past couple of years. One was apparently made famous by Oprah and uses merangue, chocolate and nuts. The other one is from one of the Moosewood Cookbooks and is a very simple, easy to make, yet delicious walnut cookie made with egg whites, sugar and nuts. They take about 5 minutes to make as you don’t even have to whip the egg whites. You just muddle them a bit and then mix with the ground nuts and some sugar and vanilla, form into balls and bake. Wow are they great.

    Will add your cookies to my to do list.

    Thank you.

  • These do sound really great and look the same.

    I’ve discovered a couple of really good non-fat cookies in the past couple of years. One was apparently made famous by Oprah and uses meringue, chocolate and nuts. The other one is from one of the Moosewood Cookbooks and is a very simple, easy to make, yet delicious walnut cookie made with egg whites, sugar and nuts. They take about 5 minutes to make as you don’t even have to whip the egg whites. You just muddle them a bit and then mix with the ground nuts and some sugar and vanilla, form into balls and bake. Wow are they great.

    Will add your cookies to my to do list.

    Thank you.

  • WOW…these look amazing. I definitely want to make these…thank you!!!

  • Non-fat? That sounds great!

    The gingersnaps look so good!

  • Your description and picture of the ice cream sandwich cookies has me speechless.

  • Emma and Hillary: The applesauce I used was just apples that I peeled, cubed, and cooked with a very small amount of water, until mushy, then pureed. I buy slightly-bruised apples at my market that are in a big bin, called “cooking” apples. No sugar was added. I don’t know if sweetened applesauce is readily available, but if that’s all that’s available, it could probably be used.

    One can also simply bake an apple until mushy, and scoop out the interior with a spoon for this recipe.

    Susan: I’m fairly certain apple butter would work, but I didn’t make any. I also wanted to try prune puree, but figured applesauce was the simplest solution for most readers. And they turned out pretty good using it, and figured I should quit while I was ahead!

  • Sold! I have many reasons for wishing to be in Paris, but almost all of them included testing these cookies today.

  • David,
    I wonder how these would be with fresh ginger rather than candied ginger?

    My boychik has just been told to go on a fat free diet, so this recipe has come at a perfect time. More fat free recipes would be greatly appreciated!

    BTW, did you see Alice Waters on Huffington earlier today?

  • Well I could just pop one of those in my mouth right… and without a crumb of guilt! I do love ginger snap cookies, yet sadly, they’re not commonly available here in Australia, they seemed to have faded away in our parents’ and grandparents’ generation. Only the packet, hard varieties are available now, which leaves me dearly missing those I tasted living in the states. Thank you for this recipe, I will be making these soon!

  • Thanks for letting me know about the applesauce, David, that’s great! I think I shall have to try out the recipe this weekend now!

  • OMG! THis is SOOOO UNFAIR!
    If you love gingerbread cookies how is it possible to make these and not eat the dough before cooking?
    Is there a way to make the dough taste horrid?
    Impossible for moi for sure :(
    Are you going to this in Torino David?
    http://www.cioccola-to.com/evento/

  • These look absolutely divine. I haven’t used applesauce before, but it seems like it would be worth a try. I wish I had this recipe when I was knee-deep in apples in November :)

  • Lord have mercy! There is a (nonfat) god! I must try these this weekend. Thanks, David!

  • Hi there

    I saw you on the television today. I also write about food – though mostly in Danish, but I have an English section too.I’ll try the gingersnaps – they look lovely. Is the Lemon-Candied Ginger Ice-Cream homemade or bought??

  • THANK YOU! Trader Joe’s used to carry these incredible ginger cookies a few years ago, and I became addicted. Alas, they booted the cookies off the island and I’ve been looking for a substitute since then, and I think I’ve found it. Thanks again!

  • Thank you so much for this recipe! They’re perfectly spiced, chewy and delicious. I’ve been wanting to make a soft ginger cookie for a few months now and I’m so happy to finally have one! So they’re not only non-fat, but super low in calories too, right? (I can’t stop eating them)

  • This may be the very first cookie I’ll try making on my own! Your intro part on this posting about “fat is good” & camera, etc. was very funny. Made me laugh a lot. Très bien, merci, David!

  • These look and sound great! I love, love ginger crinkles cookies and fat-free or fat-full, they are always a good match for ice cream sandwiches. Thanks to a comment I read a while back attributed to you about blogs being a valid form of self expression (regardless of the quality), I took the plunge and started one. Hopefully I won’t be one of the ones that really sucks! :) Also love your galette dough from way back…I use it all the time!!! I enjoy reading about your Paris life. What a city!

  • I scared myself there for a moment. I thought I’d entered into the fire-pit. Non-fat? OH NO! Thank goodness I was redeemed by that ice cream lick.

    I purchased my ginger root earlier in the week, tomorrow is my day to candy these beautiful items, and then onward toward the cookies. … of course I have to be sure I save enough for the bake. hmm…that’s gonna be the hard part.

    Yum!

  • Sounds like you have a wise group of friends. I will try this recipe only because you endorse it. Normally, the idea of a low fat ginger cookie makes me nervous.

    I have my own favourite recipe but I’m willing to try something new if only because my friends would not, sadly for me, agree to a no photo policy!

  • Great. You and Heidi both have ginger-type cookies posted at the same time. Now I have to decide which to make… or which to make… first. :)

  • David, you have simply out done yourself- these cookies are absolutely delicious!!! Let me explain. Coming from a huge Russian family that moved from Georgia (as in the country formally part of the Soviet Union) to America when I was little, I grew up in a culinary world that was very biased to a lot of key ingredients and dishes that is so part of America cuisine. One thing my families hats are all those sweet-cooking spices that are so popular here in America. Cinnamon, nutmeg, cloves, ginger- you name it, my relatives hate, H. A. T. E., them with passion. They quickly condemn any recipe calling for them, or they simply omit it them if they come across them. I, who am slightly more Americanized than they are, love them and have for years tried to convince them that they aren’t so bad. Lately, I have had an obsession with trying to bake something with ginger, and have been continually shutdown by my mom for her permission. I’m only 16, so I do still have to seek her permission when I get the urge to bake (and, well, it is her money that buys the ingredients). So yesterday, I came across these cookies and I just HAD to bake them. Of course, my mom said that it’ll just be a waste of ingredients-but I decided not to listen to her, and go through with them. When I baked the cookies, I filled a cup of milk and brought her a plate with one of the cookies. I told her SHE must try one. As she took the first bite and began to chew, her face was one of pure skepticism and disdain. Slowly though, it relaxed and after a few moments of intense deliberation, she whispered with a hint of defeat, “These actually aren’t that bad.” I watched as she took another bite, and then a next, until next thing I know, shes asking me for a second one. I gave her look of “I told you so”, and happily left the room to fulfill her wish. So David, I would like to thank you immensely for helping me out with my battle of the spices- and although I haven’t fully convinced my mom yet, I think these cookies are a very, VERY good start :)

  • Thank you, thank you, thank you!!! I have just recently started reading your blog. I stumbled upon it a few day ago while researching home made ice-cream and dulce de leche. Then today I googled candied ginger (my dad loves it and I want to make some for his birthday) and I stumbled upon this recipe. I have been a huge fan of ginger snaps since I was a kid. I have spent many years trying to find a recipe that a) satisfies my ginger craving and b) that is yummy enough to make my husband fall head over heels for them. The fact that the dough freezes well is a plus since baking full batches is never a good idea around my husband and I and because I am a mother of a 1 year old who keeps me quite busy. Any way will make the candied ginger and then the cookies and report back to you. Thanks for a very promising cookie and an exceptionally well written blog.

  • Polina: I was going to write a bit about how French people are always surprised at how many spices Americans use in our baking, but the post was getting long…and I wanted to get to the recipe!

    Still, it’s curious, since the French enjoy their lovely pain d’épices and Belgian Speculoos, which are full of spices, so I can’t really explain it. We Americans do tend to go full-tilt on the spices, but when I passed these cookies out to French friends, there wasn’t a single complaint : )

    Kathy: Yes, it was funny that we posted similar cookies on the exact same day. Hers looks great, and may have to try them myself.

  • Cher David,

    can’t wait to try this version of Gingersnaps cookies. Over the Holidays I made the Chez Panisse ones. I substituted half of the cinnamon with ground star anise, and made little cut out angels. They sure were a hit! Thank you for sharing your expertise, funny take on life and delicious recipes with all of us …

    ciao

  • I kid you not, I just drooled while while reading this post. It was totally spontaneous. I must try these soon.

  • Applesauce is uncommon where I live so I did the Chez Panisse cookies instead. Lovely! I baked them an extra minute to make sure it had the Snap!

  • Who cares what we look like, the beauty is inside…
    David I sympathise with you, going to the beach is ALWAYS a risky adventure!
    But considering the field you work in, you are more exposed to “friendly fire” than most of us. Your sacrifices for the “sweet life” are being noticed. I never baked before but I WILL try that recipe! From the picture of someone holding the cooking came a delicious aroma… A simple, yet, great photo! À bientôt M. Lebovitz!

  • David, these look nice and chewy… and I can totally relate to your snap-tinkering, as I’ve been doing my own! I just posted a modified snap recipe, making these softer, and adding chocolate chips… my favorite combo.

    cheers — http://seattlesundays.blogspot.com

  • Just made a batch today and they are addictive – and surprisingly easy to make (outside of mincing the ginger). I’m a ginger cookie lover, and this recipe is the first such recipe I’ve ever made. Thank you!

  • These are really good. I’ve eaten too many of them. Thanks!

  • Oh, I am so excited to try these! I love gingersnaps, but have not had them in years because I am allergic to dairy and have not been able to find healthy dairy free gingersnaps. I will definitely give these a try soon! Thanks for thinking of our figures on this one!

  • I made these and they are fantastic! I love spicy cookies and they hit the spot. I used a Roasted Applesauce recipe from Martha Stewart which was worked great. This is the perfect pantry recipe – and a great way to make sure your spices never reach an expiration date!

    Maybe this is a rookie question but is there no way to create a *print-friendly* version of your posted recipes? Unfortunately I ended up wasting 11 pages (now scrap paper). Thanks for the info…..

    Now I’m drooling over the feta dressing recipe….tomorrow with gem lettuce from my Mystery Box of produce.

  • Hi Mariangela: I’ve thought about seeing if my web fellow could do that, but I think I’ve tapped him out of the year : )

    What you can do it simply highlight the text (ie: the recipe) then cut & paste it into a Word document, and print it from there. That’s what I do. I’ve been thinking about doing one of those Tastebooks for those who want to compile recipes, but I’m too swamped to think about it~after all, I have cookies to bake instead!

  • David darlink,
    Oy vey, something went wrong with these cookies, my prince refused to eat them and requested fat cookies. Very dissapointing darlink.

  • I made these last night, with a few adjustments: I used cooked, blended organic pumpkin in place of apple sauce, increased the ground ginger a bit, increased the salt a bit, added a bit of salt to the sugar/cinnamon mixture for rolling the cookies (I like a little extra salt in my sweets), and omitted the candied ginger. I also made smaller cookies, closer to gingersnap size, and baked for 9 minutes. they were a bit puffy so I flattened them with a spoon after I took them out of the oven. these were delighful! I don’t know if I will ever make your exact recipe because these turned out perfect! chewy in a very satisfying way, spicy, really quite rich in flavor. everyone in my household loved them, including my pastry chef husband, who is not fond of sweets! thanks, david!

  • I had to add my thanks to the many above. I just made a batch of these and they are everything you promised! I have a favorite chewy ginger cookie recipe (full-fat, of course) that I didn’t think I would ever stray from, but I plan on filing your version right next to it in preparation of my own beach visits! Thanks so much for the great recipe and your continually entertaining and useful web site.

  • Thank you – these are amazing cookies. I used homemade apple butter instead of the applesauce and “Sugar in the Raw” in place of the granulated sugar. Awesome… oh so good!

  • I love these. I put a little salt in with the sugar that I rolled them in–super addictive!

  • I also fell in love with these at Whole Foods! Unfortunately, they don’t seem to be available at the the one that’s a few blocks away from me in SF, so nice to know I can make my own!

  • Do you have the recipe for lemon candied ginger ice cream?

  • Hi Eileen: The recipe is from my ice cream book, The Perfect Scoop (pg 43)

  • David — I see the recipe in the book. Would the recipe be too gingery if candied ginger were added to the ice cream? I noticed that you don’t put candied ginger into your ginger ice cream.

    Candied ginger (or lemon) are one of the suggested ‘perfect pairings’ in the book…go for it! – dl

  • How long can the ice cream sandwiches last in the freezer?

  • These cookies are very spicy. I think that these are spicier than the gingersnap cookies I have made in the past due to the black pepper. My husband liked the cookies. I would be interested in seeing how these taste with lemon-ginger ice cream. I’ll have to try that in the future. I like the fact that these cookies have no fat.

  • These were truly awesome! I’ll never use another soft ginger”snap” recipe again!!

    THANKS!!

  • I just made these cookies this weekend after having spied them for quite some time.

    It’s a shame it took me so long to get around to baking these as they are phenomenal! There is no way of knowing they are nonfat which makes them all the more fun to eat. Their cakey, chewy consistency is heavenly.

    These will always be my go-to for chewy gingersnaps.

    Thank you!

  • Genius. Now I can make my favorite cookies, and dare I say they are even better than the Whole Foods alternatives. Thank you so much.

  • Just made my 1st batch of these last night, and WOW. I can’t stop eating them-wonderfully chewy, with a good bold spice. These might be my new favorite cookie. I have some coconut ice cream on hand and these taste MARVELOUS with it.

  • Just found this site on a search for (a great) orange sorbet…what a gorgeous place you have. These cookies look fantastic, but since we’re a vegan family, would it be okay to skip the egg whites or would that be a fail?

  • Mary: I’ve not made them without the egg whites so can’t advise. But if you do try them with a vegan substitution, please let me know what you do, and how they turn out.

  • oh, thank you!!! I have not been able to find these cookies at Whole Foods for months, and they are just the best cookies! I cannot wait to try this recipe. I wasn’t sure if they used white pepper or black, and I don’t recall candied ginger, but I will trust you. Did I say thank you? thank you!

  • I love these cookies! The Chez Panisse gingersnaps are delicious too, but these are my favorite because of the chewy texture and full-on spicy ginger flavor from the candied ginger.

  • I used Splenda dark brown sugar (which is 1/2 splenda in actuality) and they came out just as delicious. I was wondering if some of the flour could be subbed to whole wheat flour? I know that radically changes the texture if you do too much, but any added fiber to these is a bonus…more ‘points friendly’ if you know what I mean!

  • Dear David, I read a few days ago your great recipes. I prepared both the apple jelly and these cookies and I’d like to put them on my blog. Of course I will mention your site. Thanks and see you soon.
    Daniela

  • Gorgeous! Thank you again; am going to make these today!!

  • Hi David,
    I made these cookies yesterday and it was delicious, but a bit sticky at the edges. Is it supposed to be this way, or have I done something wrong?
    BTW, I put half a pecan on top of every cookie before baking and it turned out beautifully!