Ingredients

The following ingredients have 1 Servings
  • 2 1/4 cups all-purpose flour
  • 1 1/2 tsp. ground cinnamon
  • 3/4 tsp. nutmeg
  • 1/2 tsp. allspice
  • 1/4 tsp. ground ginger
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, (room temperature)
  • 1 cup granulated sugar
  • 1 large egg
  • 1/4 cup unsweetened applesauce
  • 1 tsp. vanilla extract
  • 1/2 cup pure cane sugar, (for rolling)

Instruction

  • Preheat oven to 350 degrees. Line a large baking sheet with parchment paper. Set aside.
  • In a large bowl, whisk together flour, cinnamon, nutmeg, allspice, ginger, baking powder, baking soda and salt.
  • In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar on medium-high speed until light and fluffy, about 2-3 minutes. Add egg, applesauce and vanilla extract and continue to beat until smooth, scraping the sides of the bowl with a spatula, as needed. Reduce the speed to low and slowly add the flour mixture mixing until just incorporated. Do not overmix.
  • Scoop dough with a 1 1/2-inch cookie scoop and form into balls. Roll the balls in the pure cane sugar. Place on prepared sheet 2 inches apart. Flatten each cookie slightly with the bottom of a glass. Bake for 10-11 minutes until edges of cookies are set. Let cool slightly on sheet, then remove to wire racks. Repeat with remaining dough.
  • Store cooled cookies at room temperature in an airtight container for up to five days.