Healthier Big Soft Ginger Cookies recipe

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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

Nutrition Info

135.2 calories
carbohydrate: 19.1 g
cholesterol: 23 mg
fat: 6.1 g
fiber: 0.9 g
protein: 1.7 g
saturatedFat: 3.7 g
servingSize: -
sodium: 82.8 mg
sugar: 9.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

Recipe Yield

2 dozen

Recipe Note

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.

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