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.
Ingredient
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1 ¼ cups all-purpose flour
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1 cup white whole wheat flour
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2 teaspoons ground ginger
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1 teaspoon baking soda
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¾ teaspoon ground cinnamon
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½ teaspoon ground cloves
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¼ teaspoon salt
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¾ cup unsalted butter
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¾ cup white sugar
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1 egg
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1 tablespoon water
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¼ cup molasses
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3 tablespoons natural (raw) sugar
Direction
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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.
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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.
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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.
