Chewy No Molasses Gingersnaps Best Dishes

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Chewy No Molasses Gingersnaps

"These cookies are delicious. I made those for Christmas and a bake sale and they had been sold out by the quit! So thin and chewy! They're a MUST HAVE!"

Ingredients :

6 tablespoons butter, very tender
half cup white sugar
1/2 cup applesauce
2 tablespoons brown sugar
1 egg
1 cup all-cause flour
1 half of teaspoons floor ginger
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
three tablespoons white sugar

Instructions :

Prep : 15M	Cook : 30M	Ready in : 28M

Preheat oven to 350 stages F (one hundred seventy five ranges C).
Beat butter and half cup white sugar collectively in a huge bowl using an electric powered mixer till creamy; beat in applesauce, brown sugar, and egg until clean.
Mix flour, ginger, baking soda, cinnamon, nutmeg, and salt collectively in a separate bowl. Stir flour aggregate, half cup at a time, into butter aggregate until dough is sandy however shapeable. Roll dough into balls. Pour 3 tablespoons white sugar into a bowl and roll dough balls in the sugar till lined. Flatten dough balls onto a baking sheet.
Bake in the preheated oven until edges are crisp and gently browned, 8 to 10 mins. Transfer cookies right away to a cooling rack and cool for three mins.

Notes :

To make butter soft, placed sticks in a bowl of heat (not hot) water for 10 mins.

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