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Ginger Apple Cookies (Motts)

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Brandnames Cookies


  • 1 c Firmly packed brown sugar
  • 1/2 c Margarine or butter; softened
  • 1 c Molasses; (unsulphured)
  • 1 c Apple Sauce
  • 2 Eggs
  • 5 c All-purpose flour
  • 2 ts Baking soda
  • 1 ts Ginger
  • 1 ts Cinnamon
  • 1/2 ts Salt
  • 1/2 ts Nutmeg
  • 1 ts Cloves
  • 1/4 c Margarine or butter; melted
  • 2 c Powdered sugar
  • 1 tb Grated lemon peel
  • 2 tb Lemon juice; (2 to 3) or milk


In large bowl, combine brown sugar, margarine, molasses, apple sauce and eggs; beat well. Stir in flour, baking soda, ginger, cinnamon, salt, nutmeg and cloves.
Refrigerate 1 to 2 hours for ease in handling.
Heat oven to 375F. Grease cookie sheets.
Drop dough by rounded teaspoonfuls, 2 inches apart, onto prepared cookie sheets. Bake at 375F for 8 to 10 minutes or until golden brown. Cool on wire rack.
In small bowl, combine all frosting ingredients; beat until smooth. Frost cooled cookies.
Yields 5 to 6 dozen cookies.
Notes: Pantry: Mott's Regular Apple Sauce; Grandma's Molasses. For best results when baking cookies, always use a shiny cookie sheet rather than a dark one. Dark cookie sheets absorb the heat and may cause the bottoms of the cookies to overbrown.
>Hanneman/Buster 1998-Apr
Recipe by: Motts Applesauce
Posted to MC-Recipe Digest by KitPATh <> on Apr 18, 1998