Healthier Big Soft Ginger Cookies
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Description
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
- 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
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.
Nutrition Facts
serving: 2 dozen
calories: 135.2 kcal
carbohydrates: 19.1 g
protein: 1.7 g
saturated fat: 3.7 g
cholesterol: 23 mg
sodium: 82.8 mg
fiber: 0.9 g
sugar: 9.7 g
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