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
- 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.
- Meanwhile sift together the flour, baking soda, spices, and salt.
- After five minutes, stop the mixer, scrape down the sides, and add the egg whites. Beat another minute.
- With the mixer at its lowest speed, add the dry ingredients until completely incorporated, and mix on medium for one minute more.
- Stir in the chopped candied ginger. Chill the batter very well.
- To bake the cookies, preheat the oven to 350F (180C).
- Line two baking sheets with parchment paper or silicone baking mats.
- 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.
- Put the cookie mounds evenly-spaced on the two baking sheets, leaving room (at least 3-inches, 8cm) between them to spread.
- Bake for 13 minutes, or until the cookies feel just barely set in the center. Remove from oven and cool.
Recipes 