Soft Gingerbread Cookies that Don't Spread

• Vegetarian

• Produce

  • 1 tsp Ginger, ground

• Refrigerated

  • 1 Egg

• Canned Goods

  • 1/3 cup Applesauce

• Condiments

  • 1/2 cup Molasses

• Baking & Spices

  • 1/4 tsp Allspice, ground
  • 1/4 tsp Baking powder
  • 1 tsp Baking soda
  • 1/2 cup Brown sugar, light
  • 1 tsp Cinnamon, ground
  • 1/4 tsp Cloves, ground
  • 4 cups Flour
  • 1/2 cup Granulated sugar
  • 1/8 tsp Nutmeg, ground
  • 1/2 tsp Salt
  • 1/2 tsp Vanilla extract

• Dairy

  • 2 tbsp Butter

• Liquids

  • 1/4 cup Water

Found on nerdymamma.com

Description

Ingredients

• 4 cups Flour
• 1 tsp Baking Soda
• ¼ tsp Baking Powder
• ½ tsp Salt
• 1 tsp ground Cinnamon
• ¼ tsp ground Allspice
• ¼ tsp ground Cloves
• ⅛ tsp ground Nutmeg
• 1 tsp ground Ginger
• ½ cup granulated Sugar
• ½ cup Light Brown Sugar
• ½ cup Molasses
• 2 T Butter, softened
• ⅓ cup Applesauce
• ¼ cup Water
• 1 Egg, beaten
• ½ tsp Vanilla Extract

Directions

• Preheat oven to 350°.
• Grease 2 cookie sheets.
• In a medium mixing bowl, combine 3 cups of flour, baking soda, baking powder, and spices–mix well and set aside.
• In a large mixing bowl, cream the butter. Add the granulated and brown sugars and beat until light and fluffy. Add the egg and mix well. Add the molasses, applesauce, and vanilla extract–mix well.
• Incorporate the flour mixture and stir. The result should be a stiff (yet soft) dough. If the dough feels sticky, add more flour.
• Cover with plastic wrap placed on top of the dough and refrigerate at least 30 minutes.
• Flour a cutting mat or wax paper and roll out the dough to ¼-inch thick.
• Use a cookie cutter to cut the dough into shapes.
• Place cookies on cookie sheets and bake 9 to 11 minutes (edges should be golden).
• Immediately remove cookies to wire rack to cool–after about 10 minutes, the cookies should stiff but still pliable and soft on the inside.
• Save one for me!

Nutrition