For Cloud 9th’s Thanksgiving festivities I made ginger cookies. I modified a traditional ginger snap recipe and came up with the perfect cookie. This rarely happens when I am baking because I usually modify the recipes too much. I try to create baked goods that are lactose free and low in fat. If I made this recipe again I would put less earth balance and more applesauce so they would have even less fat. These cookies still have a lot of sugar but they are worth it. ^_^

INGREDIENTS:
1/2 cup earth balance
1/3 applesauce
1/3 cup egg beaters
1/4 cup molasses
1 cup sugar
2 1/4 cups all-purpose flour
1 tablespoon ground ginger
1 teaspoon ground cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup sugar for dusting

DIRECTIONS:
1. Preheat oven to 350 degrees
2. In a medium bowl, cream together softened earth balance, 1 cup sugar and applesauce until smooth. Beat in the egg and molasses until well blended. Combine the flour, ginger, cinnamon, baking soda and salt; stir into the molasses mixture to form a dough. Spoon dollop of dough onto a baking sheet and sprinkle with sugar.
3. Bake for 8 minutes in the preheated oven.

After 8 minutes the cookies were soft but cooked all the way through. If you like them more crisp then keep them in the over longer.