Recipe by MakeItHealthy
"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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1 1/4 cups
white whole wheat flour
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 :)
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!
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 on the outside and soft on the inside....perfection! Thanks!
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.
* 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 from Fat: 55
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