Double-Ginger Crackles

3/4 cup unsweetened applesauce

21/4 cups unbleached all-purpose flour

23/4 teaspoon ground ginger

1 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon table salt

6 tablespoons unsalted butter, at room temperature

11/3 cups granulated sugar, divided

1 large egg, at room temperature

1/4 cup molasses

3 tablespoons finely chopped crystallized ginger

Place a wire mesh strainer in a bowl deep enough to keep the bottom of the strainer from touching the bottom of the bowl, add applesauce to strainer; set aside. When drained, measure out 6 tablespoons.

Place oven racks in the upper and lower thirds of the oven and heat the oven to 350 degrees. Line two large cookie sheets with parchment or non-stick baking liners; set aside.

In a medium bowl, whisk flour, ground ginger, baking soda, baking powder and salt.

In a stand mixer or in a large mixing bowl with a hand mixer, add applesauce, butter and 1 cup sugar and mix on medium-high speed for 3 to 4 minutes or until well blended. Add egg, molasses and crystallized ginger; mixing until well blended, about 1 or 2 minutes. Add flour mixture and mix on low speed until just combined; about 30 seconds.

Pour remaining 1/3 cup sugar into a shallow bowl. By rounded tablespoonfuls, measure out dough; form into a ball, and then roll each ball in the sugar to coat. Place each ball about 11/2 to 2 inches apart on the prepared cookie sheet.

Bake, rotating the sheets halfway through baking, until the cookies are puffed and the bottoms are lightly browned, 12-14 minutes. Surface cracks will look a bit wet. Let cookies sit on the cookie sheet for 5 minutes, then transfer to a rack to cool completely.

Makes about 48 cookies.

@Recipe nutrition:Nutrition values per cookie: 65 calories (22.3 percent from fat), 1.6 g fat (0.9 g saturated), 12.3 g carbohydrates, 0.2 g fiber, 0.7 g protein, 8 mg cholesterol, 32 mg sodium.