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

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Editor's Note:

This recipe is a healthier version of Big Soft Ginger Cookies.

Nutrition Facts

135.2 calories; 1.7 g protein; 19.1 g carbohydrates; 23 mg cholesterol; 82.8 mg sodium. Full Nutrition

Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/04/2012
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:) Read More
(13)

Most helpful critical review

Rating: 2 stars
12/08/2016
Very disappointing. Read More
19 Ratings
  • 5 star values: 8
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
12/04/2012
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:) Read More
(13)
Rating: 4 stars
12/04/2012
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:) Read More
(13)
Rating: 5 stars
11/24/2012
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! Read More
(6)
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Rating: 5 stars
08/04/2013
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! Read More
(4)
Rating: 5 stars
02/27/2016
I made the cookies a little bit healthier by doing half a stick of butter and I melted that then with the butter I added in 6oz Apple sauce! This was one of the most delicious cookies I've ever made???? Read More
(2)
Rating: 4 stars
07/19/2014
I made this with 1 tbl minced ginger in wet ingredients and increased the cinnamon. Gives these cookies more flavour Read More
(1)
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Rating: 5 stars
12/25/2015
These are delicious! However I put a little twist on the recipe. I chopped some candied ginger and mixed into the batter. Yummy! Read More
(1)
Rating: 4 stars
11/29/2014
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 was probably the GF flour mix. Definitely will add this to our cookie roster. Read More
(1)
Rating: 4 stars
12/20/2015
I made these using a GF 1:1 flour. I also used my homemade pumpkin pie spice (3 tsp) and it was very good. I noticed it to be a bit grainy but that could be the GF flour. I topped them with Hershey's kisses. Read More
Rating: 3 stars
10/19/2014
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! Read More
Rating: 2 stars
12/08/2016
Very disappointing. Read More