perfect gingerbread cookies

Ingredients

• Servings: 6
• 6 cups all-purpose flour, or as needed
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cloves
• 2 pinches ground nutmeg
• 1 1/2 teaspoons ground ginger
• 1 cup white sugar
• 1 cup brown sugar
• 1 cup molasses
• 2 tablespoons softened butter
• 2 tablespoons canola oil
• 3/4 cup applesauce
• 1/2 cup water
• 1/4 cup liquid egg substitute (such as egg beaters®)
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons ground cinnamon
• 1 1/2 teaspoons white sugar

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 2 hrs


• preheat an oven to 350 degrees f (175 degrees c). lightly grease several baking sheets. whisk the flour, baking soda, baking powder, salt, 2 teaspoons cinnamon, allspice, cloves, nutmeg, and ginger in a bowl; set aside.
• beat together 1 cup white sugar, brown sugar, molasses, butter, canola oil, applesauce, water, egg substitute, and vanilla extract in a large bowl until evenly combined. stir in the flour mixture to make a soft, thick, not-very-sticky dough. cover and refrigerate at least 30 minutes. stir 1 1/2 teaspoons cinnamon together with 1 1/2 teaspoons white sugar in a small bowl; set aside.
• roll the dough on a heavily floured surface to a thickness of 1/4-inch. cut into shapes using a cookie cutter. place the cookies the prepared baking sheets, and sprinkle with the cinnamon sugar mixture.
• bake in the preheated oven until the edges are golden, and the bottoms are slightly darker than the tops, 9 to 11 minutes. remove the cookies from the baking sheets immediately, and place on a wire rack to cool. after 10 minutes of cooling, they should be hard, like typical gingerbread cookies, but still slightly bendable, and soft on the inside.