Ginger Cookies

This time of year, when it is cold and wet outside, nothing says comfort like fresh baked cookies hot out of the oven.  Especially when those cookies have ginger, allspice, and cinnamon.  The warm scent envelopes my senses and brings comfort to my soul.  I know...a little carried away for a cookie post.  It is true though.  I made these little Ginger Snaps last night, turned the fireplace on (gas fireplace...no cutting wood), and enjoyed the ambiance.  Not so sure if my husband got the same effect from the aroma, but he definitely enjoyed the finish product.   

A major bonus of theses cookies is the spice combination is very anti-inflammatory.  I try to only  cook and bake food that will enable my body to heal.  I have such a sweet tooth that I search for recipes to enjoy as a treat while not causing my body harm.  If you have any great recipes to share, I would welcome them!  In the meantime, try these out and let me know what you think.

Double-Ginger Ginger Snaps

1 cup all-purpose flour
1 cup whole wheat flour
3/4 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon allspice
1/3 cup finely chopped candied ginger
1/2 cup brown sugar
1/2 cup molasses
1/4 cup of olive oil/butter spread
1/4 cup applesauce
1 egg

Preheat the oven to 375 degrees.
Combine flour, soda, ground ginger, cinnamon, allspice, and candied ginger in large bowl.
Combine sugar, molasses, butter spread, applesauce, and egg in medium bowl.
Add sugar mix to the flour mix and combine well.  The dough will be stiff.
Roll the dough into 30 tablespoon size balls and place on greased cookie sheets about an inch apart.  Flatten each ball to approximately 1/4 inch with the bottom of a glass dipped in organic sugar. 
Bake for about 15 minutes or until brown and crisp.

Recipe adapted from 400 Calorie Fix.