By Genevieve
Every December, I love choosing which Christmas cookies I want to make. I like to stick to tried-and-true holiday traditions, like biscotti, shortbread and ginger cookies, but its also fun to try new twists on old classics.
These apple ginger cookies were a successful adaptation to my favourite soft ginger cookies. They came out puffy and soft, with a nice crunch on the outside from rolling them in sugar. I wasn't sure at first whether I would like the addition of apples, but I actually loved how the apples tasted with the ginger and other spices!
These are also a bit healthier than the average Christmas cookie - I reduced the amounts of oil and sugar from the original recipe, plus they are vegan.
I think they would make a great addition to a Christmas cookie tray, but they could definitely be enjoyed any time of the year!
Apple Ginger Spice Cookies
Adapted from Vegetarian Times
Ingredients:
- 2.5 cups all-purpose flour
- 1.5 tsp baking powder
- 1 tsp baking soda
- 1 tsp ginger
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/4 cup canola oil
- 1/2 cup unsweetened applesauce
- 1/4 cup molasses
- 2/3 cup sugar, plus more for rolling cookies in
- 1 large apple, peeled and finely diced
Instructions:
Preheat oven to 325°F. Prepare baking sheets with parchment paper or cooking spray.
Whisk together all the dry ingredients (flour, baking powder, baking soda, ginger, cinnamon, nutmeg, and salt) in large bowl.
Whisk the oil, applesauce, and molasses in separate bowl, then mix in the sugar.
Add the dry ingredients to the wet ingredients and stir until dry ingredients are incorporated. Fold in the diced apple.
Place some additional sugar in a shallow bowl. Form the dough into balls (about 1/4 cup for large cookies - I made smaller ones), and roll each ball in the sugar. Place cookie balls on prepared baking sheets.
Bake for 20-25 minutes, until the bottoms of the cookies are golden brown. Transfer to a wire rack to cool.
Makes about 20-24 cookies (depending on how big you make them).
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