Ingredients

The following ingredients have 4 Servings
  • 1 cup, packed (180g) dark brown sugar
  • 1/4 cup (75g) applesauce
  • 1/3 cup (100g) molasses ((preferably mild-flavored))
  • 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)

Instruction

  • 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.
  • Variation: Next time I’m going to try smearing the tops with lemon glaze in the future, mixing 2 cups of powdered sugar with a scant tablespoon of fresh lemon juice, stirring and adding more lemon juice, just until it becomes spreadable, but still very thick.