Spicy Sugar-Crusted Ginger Cookies

This spicy, chewy ginger cookie is a slightly modified version of a recipe originally published by Cooking Light in their May 2001 issue. I replaced their original call for vanilla extract with lemon extract, adjusted the quantity of crystallized ginger and added a bit of extra spice to the sugar coating. Spicy Sugar Crusted Ginger Cookies

Spicy Sugar-Crusted Ginger Cookies

Ingredients ~
1-1/2 cups all-purpose flour
1 cup whole wheat flour
1/2 cup crystallized ginger, finely chopped
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 cup applesauce
1 cup sugar
1/4 cup vegetable oil
Zest of 1 lemon, finely grated
1 tablespoon lemon juice
1/4 teaspoon lemon extract
For the sugar coating ~
1/4 cup sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon

Preparation ~
Whisk together the two flours, crystallized ginger, baking powder, baking soda, salt and ground ginger.

In a separate bowl, combine the applesauce, 1 cup of the sugar, the vegetable oil, grated lemon zest, lemon juice and lemon extract.

Make a well in the center of the dry ingredients and pour the applesauce-oil mixture into it all at one time. Gently combine the wet and dry ingredients until just blended. Don't over mix. Form the dough into a ball, wrap tightly with plastic wrap and refrigerate for a minimum of one hour.

Preheat the oven to 350°F.

Place the 1/4 cup sugar in a pie plate. Add the ground ginger, cardamom and cinnamon and combine.

Lightly coat your hands with flour and form the dough into approximately 36 round balls, 1-1/2 tablespoons each. Roll the balls in the spiced sugar mixture and place 2 inches apart on a parchment-lined baking sheet. Bake for 15 minutes, or until set and very lightly browned. Cool for 1 minute on the baking sheet, then remove to a wire rack to cool completely.

Makes about 3 dozen

Recipe Notes ~
If you don't have ground cardamom on hand, substitute ground cloves or omit it completely.