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Healthier Big Soft Ginger Cookies

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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.

Ingredients:

  • 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

Directions:

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

Calories: 135.2

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