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stack of eggless ginger cookies on wooden table
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Eggless Ginger Cookies

This eggless gingersnap cookie is the best treat to make this Christmas season. You can have these fresh baked cookies in less than an hour!
Course Dessert
Cuisine American
Keyword Cookies
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 45 minutes
Author Holly- Keeping Life Sane

Ingredients

  • 2 ½ cups flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoon ginger
  • 1 teaspoon cinnamon
  • ½ teaspoon all spice
  • ½ cup brown sugar packed
  • ½ cup butter softened
  • ¼ cup molasses
  • ¼ cup applesauce unsweetened
  • 2 teaspoon vanilla
  • ¼ cup sugar for rolling

Instructions

  • Cream butter and brown sugar, about 1-2 minutes.
  • Add molasses, applesauce, and vanilla and mix.
  • In a separate bowl, combine flour, baking soda, cinnamon, ginger, cloves and salt.
  • Slowly add the flour mixture to the sugar mixture while mixing. Scrap the sides if necessary.
  • Preheat oven to 350F.
  • Chill dough for 30 minutes (or longer).
  • Roll the dough into 1”-2” balls then roll in sugar until coated. Place balls on nonstick cookie sheet.
  • Get a glass jar or drinking glass and flatten each cookie.
  • Cook for 10-12 minutes.
  • Let cool for a few minutes, then transfer to a wire rack.

Notes

Tip #1

Here's a trick I use to add a little more sugar to these awesome cookies! After you roll the dough ball in sugar, you'll need to flatten them. 
I grab an old jar from the cabinet. I lightly press down one of the balls. The bottom of the jar will get moist from the dough. 
Press the jar down your bowl of sugar and some should stick to the bottom of the jar. Now go back and flatten out your cookie, just a little bit. Some of the sugar should transfer to the dough. Now place your jar back in the sugar mixture so you're ready to go to the next cookie.