Healthier Big Soft Ginger Cookies3 Reviews
- Prep: 15 min
- Cook: 10 min
- Ready In: 40 min
“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.” - by MakeItHealthy
Original recipe yields 2 dozen
- 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.
Amount Per Serving (24 total)
- 135 cal
- 6.1 g
- 19.1 g
Based on a 2,000 calorie diet
Reviews (3)Rate This Recipe
"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 they h..." See moread baked the sugar would fall off .. I had an old recipe that called for rolling the dough balls in white sugar and then they would have a crackled top when they had cooked.. Hope this helps.. Dena :)"
"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!..." See more"
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