I’ve always shied away from making spice cookies mostly because my uncle is famous in our family for his version. His are of the gingersnap variety, i.e. crunchy. This recipe, Ginger Spice Cookies with White Chocolate Chunks, is not crunchy, and thus I don’t feel like I’m invading on my uncle’s cookie celebrity.
In fact, these cookies are chewy and moist, thanks to the applesauce and molasses. What is most unbelievable is that, before adding the white chocolate, these cookies are free of fat. Sugar, on the other hand, is plentiful. But what’s the holiday season without a little sweetness? Store these in an airtight container–the cookies get chewier with time.
Ginger Spice Cookies with White Chocolate Chunks
Adapted from David Lebovitz
Makes 18-24 cookies
1 cup dark brown sugar
1/4 cup applesauce, unsweetened
1/3 cup molasses
2 1/4 cups all-purpose flour
1 tsp baking soda
2 1/2 tsp cinnamon
1 1/2 tsp dried ginger
1/4 tsp ground cloves
1/2 tsp ground pepper
1/4 tsp sea salt
2 large egg whites, room temperature
1 4oz. white chocolate baking bar [I used Ghiradelli], chopped
1/2 cup sugar [I used brown] + pinch of cinnamon, for rolling cookies
Preheat oven to 350 degrees. Line two cookie trays with parchment paper.
In a large bowl with electric mixer, mix brown sugar, applesauce and molasses for 5 minutes.
In a separate bowl, sift together flour, spices, soda, and salt.
Add egg whites to wet mixture, beat for 1 minute. At lowest mixer speed, add dry ingredients to wet mixture. Once incorporated, mix for 1 more minute. Stir in white chocolate chunks.
Chill dough in freezer for 15 minutes, or in refrigerator for longer, even overnight.
In a shallow dish, mix sugar with cinnamon. By the tablespoonful, roll dough into balls and roll in sugar mixture. Place on sheet, with room to spread. Bake for 13 minutes. Let cool for 1 minute on sheet, then place on cooling racks.