Healthier Big Soft Ginger Cookies |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 2 |
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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 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 |
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.
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