Healthier Big Soft Ginger Cookies

Healthier Big Soft Ginger Cookies

9
MakeItHealthy 712

"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

40 m servings 135 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 135 kcal
  • 7%
  • Fat:
  • 6.1 g
  • 9%
  • Carbs:
  • 19.1g
  • 6%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 83 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

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  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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Reviews

9
  1. 10 Ratings

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Maggie I would take a good guess that the raw sugar would be used when the dough was rolled into balls then you would dip the top part into the sugar for decoration .. if you waited until after ...

When do you add raw sugar? I omitted it and added about 1" grated ginger root. Cookies were very soft but did harden up once they had cooled. Very good recipe!

These are wonderful! I did not roll and refrigerate, but baked immediately. Omitted the raw sugar and it wasn't missed at all! I made larger cookies (14) and baked them for 14 minutes. Crisp...