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Soft Ginger Cookies





Yields
Makes about 28 cookies

Prep and Cook Time: about 1 hour, plus 30 minutes to stand. Notes: Store these chewy ginger cookies airtight for up to 3 days.

 1 cup vegetable oil
 2 1/2 cups firmly packed brown sugar
 2 large eggs
 1 teaspoon vanilla
 1/2 cup applesauce
 4 1/2 cups all-purpose flour
 2 1/2 tablespoons ground ginger
 1 tablespoon baking soda
 1 1/2 teaspoons ground nutmeg
 1 1/2 teaspoons ground cinnamon
 1/2 teaspoon salt
Step 1
1

In a bowl, with an electric mixer on medium speed, beat oil and brown sugar until smooth. Beat in eggs, vanilla, and applesauce until well blended, scraping down sides of bowl as needed.

Step 2
2

In another bowl, mix flour, ginger, baking soda, nutmeg, cinnamon, and salt. Stir or beat into brown sugar mixture until well blended. Let dough stand at room temperature for 30 minutes.

Step 3
3

Shape dough into 1/4-cup balls and set 2 1/2 inches apart on buttered or cooking parchment-lined 12- by 15-inch baking sheets.

Step 4
4

Bake in a 350° oven just until cookies begin to brown, 8 to 10 minutes; if baking more than one pan at a time, switch pan positions halfway through baking. Using a wide spatula, transfer the cookies to racks to cool completely.

Step 5
5

Note: Nutritional analysis is per cookie.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories228
% Daily Value *
Total Fat 8.4g11%

Saturated Fat 1.2g6%
Cholesterol 15mg5%
Sodium 189mg9%
Total Carbohydrate 36g14%

Dietary Fiber 0.6g3%
Protein 2.6g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.