Healthier Big Soft Ginger Cookies

Healthier Big Soft Ginger Cookies

9
MakeItHealthy 714

"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

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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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.

Footnotes

Reviews

9
  1. 10 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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

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...

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 t...

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

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 wa...

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 an...

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

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.