Hang tight!
"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." — MakeItHealthy
Watch video tips and tricks
1 1/4 cups all-purpose flour
1 cup white whole-wheat flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup unsalted butter
3/4 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
3 tablespoons natural (raw) sugar
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 :)
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!
4 Ratings
I followed the recipe but used margarine. These are delicious! You definitely can't tell that there's whole wheat flour. Nice texture, nice density, great flavor.
* Percent Daily Values are based on a 2,000 calorie diet.
Healthier Big Soft Ginger Cookies
Serving Size: 1/24 of a recipe Servings Per Recipe: 24 Amount Per Serving Calories: 135 Calories from Fat: 55
Make these 5-star ginger cookies for Christmas—or any time.
These addictive cookies are soft and just right for decorating.
See a top-rated recipe for soft, chewy oatmeal cookies.
