These are just what they say: big, soft, gingerbread cookies that stay soft. This healthier version of the original recipe uses butter instead of margarine, less sugar, and some white whole wheat flour.
- 1 ¼ cups all-purpose flour
- 1 cup white whole wheat flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- ¾ cup unsalted butter
- ¾ cup white sugar
- 1 egg
- 1 tablespoon water
- ¼ cup molasses
- 3 tablespoons natural (raw) sugar
Preheat oven to 350 degrees F (175 degrees C). Sift together all-purpose flour and whole-wheat flour, ginger, baking soda, cinnamon, cloves, and salt.
Beat butter and 3/4 cup sugar with an electric mixer in a large bowl until smooth. Beat in egg, then stir in water and molasses. Gradually stir in flour mixture until just incorporated. Roll dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets; flatten slightly.
Bake in preheated oven until cookies are golden brown, 8 to 10 minutes. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.
Prep time: 15 mins / Cooking time: 10 mins / Total time: 40 mins
Serving: 24 / Yield: 2 dozen