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
- 1.25 cups all-purpose flour
- 1 cup white whole wheat flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 0.75 teaspoons ground cinnamon
- 0.5 teaspoons ground cloves
- 0.25 teaspoons salt
- 0.75 cups unsalted butter
- 0.75 cups white sugar
- 1 egg
- 1 tablespoon water
- 0.25 cups molasses
- 3 tablespoons natural , raw
Instructions
-
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.
Nutrition Facts
Per serving
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