healthier big soft ginger cookies

Healthier Big Soft Ginger Cookies

Healthier Big Soft Ginger Cookies

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


    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.

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