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Sugar And Spice Snaps


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  • 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


Servings 4


Step 1

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.

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