Soft Ginger Cookies

It's that time of year that everywhere except Florida should be getting cold out and you just want to have something delicious and sweet baking in the oven. Ginger cookies are perfect for the weather and appropriate for the late fall leading into winter time of year. What makes these cookies different from "gingerbread" cookies is they're very soft. Just a bit of mixing things together, chilling the batter, then popping the cookies in the oven and you're done! This recipe is from Kim Barnouyin's Skinny Bitch book. Excuse the fact the ones in my photo look a little burnt on the bottoms... I kinda forgot about them and cooked them a bit too long but the second tray I made and didn't take a photo of came out perfect!

Ingredients (for 24 cookies):

2 cups unbleached all-purpose flour

½ teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1 cup evaporated cane sugar

½ cup Earth Balance

½ cup applesauce

2 tablespoons molasses

2 teaspoons ground ginger

1 teaspoon fresh grated ginger or crystalized ginger pieces

1 teaspoon vanilla extract

Directions:

In a medium bowl mix together all the dry ingredients. In a separate bowl beat the sugar and Earth Balance until fluffy. Add applesauce, molasses, ginger, and vanilla. Beat for 1 minute more. Slowly add in the dry ingredients to the wet and continue mixing. Place in the fridge to chill for 1 hour.

Preheat the oven to 350 degrees F. Lightly grease a cookie sheet. 

Roll the dough into small balls or scoops and place on prepared cookie sheet. Flatten each cookie just a little and bake cookies for about 8 minutes. Allow to cool before eating.