Healthier Big Soft Ginger Cookies

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.

Original recipe makes 2 dozen


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

  • PREP

    15 mins

  • COOK

    10 mins


    40 mins


  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.


Calories: 135 kcal
Carbohydrates: 19.1 g
Cholesterol: 24 mg
Fat: 6.1 g
Fiber: 0.9 g
Protein: 1.7 g
Sodium: 83 mg