Healthier Big Soft Ginger Cookies Recipe -
Healthier Big Soft Ginger Cookies Recipe
  • READY IN 40 mins

Healthier Big Soft Ginger Cookies

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 2 dozen Change Servings
  • PREP

    15 mins
  • COOK

    10 mins

    40 mins


  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 More Reviews

Most Helpful Positive Review
Dec 04, 2012

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 had 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 :)

Most Helpful Critical Review
Jan 31, 2015

Soft but not as yummy as my older ginger cookie recipe. Not sure I'll make these again.


10 Ratings

Nov 24, 2012

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!

Aug 04, 2013

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 on the outside and soft on the inside....perfection! Thanks!

Jul 20, 2015

As all the comments say, you should double the spices to make it taste even better :) I was running out of whole-wheat flour and just substituting the flour with all purpose flour and realise that I should just click the other recipe because the big soft ginger cookies recipe didn't use the whole wheat flour :') But nevertheless, this is a good recipe if only you double the spices :D

Nov 28, 2014

I made this recipe gluten free by using a gluten free flour blend instead of the two flours listed here. It worked great and the flavor was really good. The cookies were a bit heavy, but that was probably the GF flour mix. Definitely will add this to our cookie roster.

Oct 19, 2014

Not sure what I did wrong here, followed the recipe but they came out harder than I thought and little! Baked for 10 min as suggested, the balls were a little over an inch in diameter...does anyone who is smarter than me have any ideas on what went wrong? Help! Flavour is good though, just size and texture went sideways!

Jul 19, 2014

I made this with 1 tbl minced ginger in wet ingredients and increased the cinnamon. Gives these cookies more flavour


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

* Percent Daily Values are based on a 2,000 calorie diet.

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