• October 4, 2016

    Soft & Chewy Apple-Cinnamon Gingersnaps

    by

    These cookies. Oh, these cookies.  They are epically chewy and soft.  I feel like soft gingersnaps is a contradiction in terms, but it still feels like the right thing to call them.

    Made with applesauce (I used homemade, but use any unsweetened variety, storebought or otherwise), cinnamon, a whiff of cloves, and of course lots of ginger, these sparkly fall gems totally stole my heart.

    I’ve just finished using up the bounty from my friend Jenny’s fruit trees. These cookies used up the last few apples, with a bit of applesauce to spare.

    Usually I make a cookie dough and bake a half-dozen, then freeze the rest in dough balls for baking a few at a time as friends come by, but these babies all got baked within 24 hours.

    They’re actually kinda healthier-ish, as far as cookies go. They have half the butter (or less) of a typical chocolate chip specimen, so there’s that. You know, in case you needed further encouragement to run off and preheat your oven.

    If you follow me on instagram, I’ve been sharing some behind-the-scenes photography stuff on my story.  Yesterday I showed the set-up (diffusers, bounce card, backdrops) for this shoot. I’ve had lots of people message me to say they like it, so I might share more photography stuff here. Thoughts?

    Also, I’ve been noticing something weird with Facebook: a downshift in number of impressions over the past few weeks.  I know they’re trying to get me to buy ads (I wonder if it’s because I just switched my instagram to a business account – FB owns instagram, I know it’s all very sneaky and interconnected, hmm).

    So if you like me and aren’t annoyed to to see my stuff (WIN!), I’d be so happy/flattered/touched if you’d opt-in by going to my page and hovering over the like button, and choosing see first from the drop-down menu (otherwise, you’re probably part of the 99% of followers who aren’t actually presented posts from my page in their feeds).

    Because your facebook feed needs more delicious cookies and dinner ideas and less news of amber alerts and mass shootings, amirite?! I do share some behind-the-scenes stuff, video snippets of my instagram stories, personal family pics, etc. that you wouldn’t see elsewhere (if you’re into that), plus my new posts as soon as their published and links to seasonal posts from the archives.

    And if you felt inclined to “engage” with my posts (argh, that word! It just means like, click, share or comment), I’d be tickled to see your real faces there (even if only tiny profile pics), would be super grateful for the support, plus, that would help you continue to see new posts (it’s how the algorithm decides what to show you more of). Win-win?

    THANK YOU, my friends.  Muah muah muah muah muah! (Why don’t laptop keyboards have kiss emojis?)

    Go make cookies!

    Soft & Chewy Apple-Cinnamon Gingersnaps

    These soft, chewy gingersnaps are made with applesauce and lots of spice and will totally steal your heart.
    Prep Time: 15 minutes
    Cook Time: 8 minutes
    Total Time: 55 minutes
    Course: Dessert
    Cuisine: American
    Servings: 36
    Author: Jennifer Pallian BSc, RD

    Ingredients

    • 1/2 cup butter
    • 1 cup granulated sugar plus more for rolling cookies
    • 1/4 cup molasses
    • 1 egg
    • 1/3 cup applesauce
    • 2 cups all-purpose flour
    • 1 tsp baking soda
    • 1 tsp baking powder
    • 1/2 tsp kosher salt
    • 2 tsp cinnamon
    • 2 tsp ginger
    • 1/8 tsp ground cloves

    Instructions

    • In standing mixer, beat butter, sugar and molasses until light and fluffy, about 2 minutes, pausing to scrape down sides of mixer bowl occasionally. Beat in egg, then applesauce.
    • In a separate bowl, whisk together flour, baking soda, baking powder, salt and spices. With mixer speed on low, add to butter mixture and beat to combine. Chill dough while you preheat the oven to 375ºF (or up to 48 hours).
    • Place 1/3 cup sugar in a shallow bowl. Roll dough into 1-inch balls and then roll in the sugar. Bake 2" apart on parchment-lined baking sheets for about 8 minutes, until golden and crinkled.
    Tried this recipe?tag @foodess
    by

    Hi, I'm Jennifer Pallian, BSc, RD. I studied cooking, baking and food chemistry in a university lab, have years of experience as a professional test kitchen recipe developer and providing technical baking support to bakeries and home bakers. Want to know why your bread didn't rise? I've got your back.I now work full-time as a blogger, putting the years of science and baking to work right here. On Foodess, I share the best recipes in my arsenal - tested-till-PERFECT recipes for cozy baking, easy recipes for weeknight meals and delicious globally-inspired comfort food, plus lots of science-based cooking and baking tips. Welcome!

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