Nonfat Gingersnaps
Makes twenty to twenty-two cookies
Recipe from Ready for Dessert (Ten Speed Press)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-flavoured)
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.