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Less Fat Gingersnaps
SUBMITTED BY:
Allison Marks
"Delicious cookies that can be made like a crisp gingersnap cookie, or a soft, chewy cookie."
RECIPE RATING:
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(14)
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Original recipe yield 3 to 4 dozen cookies
SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 3/4 cups all-purpose flour
2 teaspoons ground ginger
1 1/2 teaspoons ground allspice
1 teaspoon baking soda
1 1/2 cups white sugar
1 tablespoon butter
3/4 cup applesauce
4 tablespoons molasses
1/4 cup white sugar
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DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
Sift together the flour, ginger, allspice and baking soda, set aside. In a medium bowl, cream together the margarine and 1 1/2 cups of sugar. Stir in the applesauce and molasses. Add dry ingredients to the molasses mixture and mix until just blended.
Roll tablespoons of dough into balls and roll the balls in the remaining sugar. Place the balls on the prepared cookie sheet, flatten slightly. Bake for 6 to 8 minutes in the preheated oven for chewy cookies, 12 to 15 for crisp cookies. Cool on wire racks.
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REVIEWS
Reviewed on Oct. 25, 2003 by KBUCK
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KBUCK
Oct. 25, 2003
The recipe has one error, I believe...since the sugar is divided in the ingredients list, I think the first addition of sugar is supposed to be 1 1/2 cups, with the extra 1/4 cup to be added in later for rolling the balls in. Mine worked out fine this way. I also had my doubts about the accuracy of the recipe when it called to cream only a tbsp of butter with all that sugar, but it turned out fine. The dough was quite sticky for rolling balls...I found that refrigerating it between batches and spraying nonstick spray on my hands ( ! ) worked best to keep it from sticking to me. My yield was 64 cookies, made from approx 1 inch balls. Parchment paper also was great for these...
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7 users found this review helpful
The recipe has one error, I believe...since the sugar is divided in the ingredients list, I...
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Reviewed on Aug. 12, 2004 by Kristine
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Kristine
Aug. 12, 2004
These weren't that bad for a nearly non-fat recipe, with some given modifications. I used about 1/2 cup less white sugar>, and added about 2 teaspoons vanilla. They weren't spicy enough for me--I'd definitely add a few dashes more of each spice, maybe even doubling it (especially with that lack of fat). I wanted to make these crisp (or rather, crunchy) instead of soft and chewy, but I think unless the gingersnaps were 1.5" in diameter (which isn't a bad idea at all), they won't be too crisp, especially in the center, with the directed baking time. I don't see how you can make chewy cookies. I didn't try it, but judging from the soft center of my crunchy cookies, the texture would be more like a tough bread than a soft, chewy cookie with such a low fat content. All in all, a hopefully flavorful recipe for those who are looking for low-fat (It'd be ** or *** stars otherwise).
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2 users found this review helpful
These weren't that bad for a nearly non-fat recipe, with some given modifications. I used...
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Reviewed on Aug. 19, 2007 by Debb
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Debb
Aug. 19, 2007
The dough was really sticky but they turned out real good. Will be saving this recipe in my recipe box.
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1 user found this review helpful
The dough was really sticky but they turned out real good. Will be saving this recipe in my...
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Reviewed on Jul. 6, 2006 by KELSEYANDTYLERSMOMMY
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KELSEYANDTYLERSMOMMY
Jul. 6, 2006
This cookie is way to sweet. I used only 1 1/4 cups of sugar as one review suggested and it was still to sweet. I would reduce the sugar to 3/4 cup. this is soft cookie. The dough was sticky but I was warned from other reviews. I took out all my cookie sheets and balled all the cookie dough at the same time. Then I baked the cookies. I think if you reduce the sugar this would be a 4 or 5 star recipe.
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1 user found this review helpful
This cookie is way to sweet. I used only 1 1/4 cups of sugar as one review suggested and it...
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Reviewed on Feb. 19, 2006 by Alix
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Alix
Feb. 19, 2006
Pretty good for low-fat cookies, and I figured out that each 1 TBS-sized dough worth of cookie is equal to 1 Weight Watcher point, which is the diet I am on. I baked them on parchment paper to keep them from sticking. I also used 1 tsp. of cinnamon and 1/2 tsp. of clove in place of the Allspice since I didn't have any. I chilled the dough for 30 minutes after making it, before trying to make them into balls, to cut down on the stickiness that others complained about. With these adjustments, it worked out really well. UPDATE: After seeing how the first batch turned out, they don't spread at all and remain kind of thick if that's how you placed them. On the second batch, I smashed each cookie's dough in my hand until it was pretty thin, like a pancake height, so that it would 'crip' more on this next batch. FINALLY, PERFECTION: To add a little dash of extra sweetness without increasing the calories much, I melted 3 TBS of butterscotch chips and used a pastry brush to brush each baked cookie with a little melted butterscotch. Now they are PERFECT! I'd give it a 4.5 star now.
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1 user found this review helpful
Pretty good for low-fat cookies, and I figured out that each 1 TBS-sized dough worth of cookie...
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Reviewed on Aug. 26, 2008 by Vene
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Vene
Aug. 26, 2008
Really amazing, especially for a low fat recipe! I used light butter and extra spices and molasses. Cooked them for 7 minutes, perfectly soft and chewy. Excellent with lemon curd spread on top!
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0 users found this review helpful
Really amazing, especially for a low fat recipe! I used light butter and extra spices and...
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Reviewed on Oct. 17, 2006 by Gembo
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Gembo
Oct. 17, 2006
I thought this recipe was great! I made sure to read all the comments left before i started making them. I thought that it may cause trouble but for 0.3g fat per biscuit, i couldn't refuse! So i started making them and put less sugar in than stated. After i'd added everything i was very surprised becuase i was expected a gooey mixture that would need refridgerating. But my mixture came our perfect for biscuits, i was a little worried it wasn't gooey enough! But i baked them and they came out delicious! So i think everyone should half the recipe first to make sure it works for them, and then once they've cracked it, make more! Great recipe :) thanks!
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I thought this recipe was great! I made sure to read all the comments left before i started...
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Reviewed on Apr. 6, 2004 by CRYSTALSTAR1
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CRYSTALSTAR1
Apr. 6, 2004
I love spice cookies and cakes, and I decided that I just had to try this recipe. Not a dissapointment! Delicious, spicy, sweet cookies. They were gone by the day after I made them, so apparently they are pretty popular with the rest of my family as well. We like cookies chewy, and they were just perfect at six minutes. Very rarely has it happened that the given time in a recipe is actually how long I cooked it (our oven tends to run a little hot). I did find the dough to be a bit on the sticky side. It was pretty simple to deal with though. After every four or five cookies, I rinsed my hands off in cold water and dried them. Piece of cake, and worked like a charm. This recipe will be fun to play around with. I might try using honey instead of molasses, and substituting spices, just to see what I come up with.
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0 users found this review helpful
I love spice cookies and cakes, and I decided that I just had to try this recipe. Not a...
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Reviewed on May 28, 2003 by AMENTLVR
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AMENTLVR
May 28, 2003
These cookies tasted great but I had a hard time trying to work with the dough. First of all, I think using less applesauce would help--because the dough is very moist, and impossible to roll into balls. I ended up just plopping spoonfulls of it on a cookie sheet. It might also help to refrigerate the dough as well. Second of all, I wanted chewy cookies so I baked them for less time--this left me with cookies that fell apart when I tried to remove them. I decied to put them in for longer and make crisper cookies--but this proved to be even more of a challenge. I couldn't even the the things off the cookie sheet they stuck so well. They're reallly tasty--but I'm not sure if it's worth all the effort.
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0 users found this review helpful
These cookies tasted great but I had a hard time trying to work with the dough. First of all,...
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Reviewed on Aug. 29, 2002 by WENMARG
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WENMARG
Aug. 29, 2002
No one can believe these are low fat. Absolutely the best gingersnaps ever!
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0 users found this review helpful
No one can believe these are low fat. Absolutely the best gingersnaps ever!
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