Sugar And Spice Snaps
- 2/3 cup unbleached cane sugar divided (or white sugar from sugar beets)
- 1 1/4 teaspoons cinnamon divided
- 1/2 cup Sucanat (or brown sugar from sugar beets)
- 1/4 cup apple sauce
- 1/4 cup safflower oil plus
- additional for oiling cookie sheets
- 1 tablespoon molasses
- 2 teaspoons vanilla
- 1 3/4 cups unbleached flour
- 2 tablespoons cornstarch
- 1 tablespoon Ener-G Egg Replacer
- 1 3/4 teaspoons baking powder
- 1 teaspoon ground ginger
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
In a small bowl, place 2 1/2 tablespoons unbleached cane sugar and 1/4 tablespoon cinnamon, stir well to combine, and set aside.
In a medium bowl, place the remaining unbleached cane sugar, Sucanat, apple sauce, safflower oil, molasses, and vanilla, and stir well to combine.
In a small bowl, sift together the remaining ingredients and remaining 1 teaspoon cinnamon. Add the dry ingredients to the wet ingredients and stir well to combine. Cover and chill the dough for 1 hour.
Using a little safflower oil, lightly oil (or spray with a fine mist of oil) two non-stick cookie sheets. Using your hands, roll the dough into 48 one-inch balls.
Working in batches, roll the balls in the cinnamon sugar mixture to thoroughly coat them on all sides, and place them on the non-stick cookie sheets. Flatten the cookies slightly with the bottom of a glass, dipping it in the cinnamon sugar mixture to prevent sticking.
Bake at 375 degrees for 7 minutes, they will feel slightly soft when removed from the oven. Allow the cookies to cool for 2 minutes on the cookie sheets and then transfer them to a rack to cool completely.
Repeat the rolling, flattening, and baking procedure for the remaining balls of dough. Store the cookies in an airtight container.
This recipe yields 4 dozen.