Double-Ginger Cookies is :
dairy free , lacto ovo vegetarian , veganBy My Recipes
whole wheat flour
Lightly spoon flours into dry measuring cups, and level with a knife.
Combine flours and next 5 ingredients (flours through ground ginger); stir well with a whisk. Make a well in center of mixture.
Combine 1 cup sugar, applesauce, and next 4 ingredients (applesauce through vanilla).
Add to flour mixture, stirring just until moist; cover and chill dough at least 1 hour.
Preheat oven to 35
Lightly coat hands with flour. Shape dough into 24 balls (about 2 tablespoons each; dough will be sticky).
Roll balls in 1/4 cup sugar.
Place balls 2 inches apart on baking sheets coated with cooking spray.
Bake at 350 for 15 minutes or until lightly browned. Cool 1 minute on pan.
Remove from pan; cool completely on wire racks.
Note: These freeze well.
Place cooled cookies in a heavy-duty zip-top plastic bag; store in freezer for up to 1 month. Thaw at room temperature.
Wine Pairing :
- cream sherry
Cream Sherry, Madeira, and Prosecco are my top picks for Cookies. Sweet bubbly Prosecco doesn't overwhelm simple sugar or shortbread cookies, a sweet cream sherry complements spiced cookies, and madeira's nutty notes match cookies with nuts perfectly.