ginger cookie

Recipe

Chewy Gingerbread Snickerdoodle Cookies

These cookies are everything the title says 🙂 perfect little spice bombs in your mouth. Made with only 1/3 cup of butter, which is only 1/3 of what most recipes ask for. Not only are these cookies a little lighter on the macros, they are absolutely to die for good. They scream Christmas with the warm flavors of ginger, cinnamon, nutmeg, and sugar of course. I love taking traditional desserts and putting my own little healthy touch to them.

This time of year is so special to me, I love being around family and making traditions a big deal in our home. This recipe is perfect to have the kids help with. It will be a mess, but the memories are priceless….. Is baking with kids worth it to you? Hahaha

Important Tip: I do want to specify that when you measure the two tablespoons of applesauce, you do not want to over measure it. Level it out with a knife, or under-estimate rather than over. If you over-estimate the applesauce, the cookies can be too wet and turn out flat when baked.

Makes 20 cookies

Ingredients to Make Chewy Gingerbread Snickerdoodle Cookies:

2 tbsp applesauce

1/3 cup butter- Room Tempature

3/4 cup brown sugar

1/2 cup molasses

1 egg

1 tsp vanilla

3 cups flour

1 tsp baking soda

3/4 tsp salt

1 tbsp ground ginger

1 tsp cinnamon

1 tsp nutmeg

1/4 cup sugar

1 tsp cinnamon

1/2 tsp nutmeg

How to Make Gingerbread Snickerdoodle Cookies:

Preheat oven to 350 degrees.

In a stand mixer cream together the applesauce, butter, and brown sugar for about 1 minute. Add molasses, egg, and vanilla. Mix until combined. Add the dry ingredients, mix until combined. You do not want to over mix the batter.

In a bowl combine 1 tbs cinnamon, 1/2 tsp nutmeg, 1/4 cup sugar. Stir until everything is mixed evenly.

Take about 2 tsp of the batter, roll into a ball then toss in the cinnamon sugar mixture.
Place on a greased cookie sheet. Repeat. Make sure the cookies are spaced out enough, I put 3 in each row (and 4 rows) on the cookie sheet.

Bake at 350 degrees for 9-11 minutes. If you know your oven cooks faster, 9 minutes should be perfect.

Let the cookies cool for 10 minutes.

You can freeze the dough. I recommend you roll into the balls then freeze. When you are ready to bake, let the cookies thaw for 15 minutes, then roll into the cinnamon sugar. Baking time will increase by 1 minute.

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