Double-Ginger Cookies

Yield: 2 dozen cookies

Ingredients

Cookies:

• 1 ½ cups all-purpose flour
• 1 cup whole wheat flour
• ¾ cup Verdant Kitchen Crystallized Ginger, chopped*
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ tsp ground ginger
• ¾ cup granulated sugar
• ½ cup unsweetened applesauce
• ¼ cup vegetable oil
• 1 tsp lemon zest, freshly grated
• 1 Tbsp lemon juice
• ¼ tsp vanilla extract

For Rolling:

• ¼ cup granulated sugar

*You could also use The Chai Box Candied Ginger from our Garden Party box. No chopping necessary!

Directions

1. In a large bowl, whisk together flours, crystallized ginger, baking powder, baking soda, salt, and ground ginger.
2. In a medium bowl, mix together sugar, applesauce, vegetable oil, lemon zest, lemon juice, and vanilla extract.
3. Make a well in centre of dry mixture. Pour wet mixture into well, stirring just until moist.
4. Cover bowl and chill dough for at least 1 hour.
5. Heat oven to 350°F. Lightly coat baking sheets with cooking spray. 
6. Form dough into balls that are about 2 tablespoons each. (A medium cookie scoop is super helpful here.) Roll balls in bowl filled with ¼ cup granulated sugar.
7. Place on baking sheets, leaving 2" between each dough ball.
8. Bake for 15 minutes or until lightly browned.
9. Cool 1 minute on baking sheets. Transfer cookies to a wire rack to cool completely.

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Source: Cooking Light