Nonfat Gingersnaps

Name: Nonfat Gingersnaps
Yield: makes about 20 cookies
Ingredients: 2 1/4 cups (315 g) all-purpose flour; 1 teaspoon baking soda; 1/4 teaspoon salt; 2 1/2 teaspoons plus a big pinch ground cinnamon; 1 1/2 teaspoons ground ginger; 1/4 teaspoon ground cloves; 1/2 teaspoon freshly ground black pepper; 1 cup (215 g) packed dark brown sugar; 1/4 cup (75 g) unsweetened applesauce; 1/3 cup (80 ml) mild molasses; 2 large egg whites, at room temperature; 1/2 cup (50 g) finely chopped Candied Ginger (page 252); 1/2 cup (100 g) granulated sugar

December 9, 2011

The name may lead you to think these are crisp cookies, but they’re not. They are snappy in another way—there are plenty of spices in the batter, plus a generous helping of candied ginger, making them deserving of the snap moniker. They’re good on their own, but with such a soft, chewy texture, I had a hunch that they would make dynamite ice cream sandwiches, so I filled a few with Tangy Lemon Frozen Yogurt (page 174) and popped them in the freezer. The next day, when I pulled a sandwich out of the freezer and took a bite, I stopped dead in my tracks because I was so stunned: it was the best ice cream sandwich I’ve ever had.

Recipe notes

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