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
- ¼ cups all-purpose flour: 1 piece
- white whole wheat flour: 1 cup
- ground ginger: 2 tsp
- baking soda: 1 tsp
- ground cinnamon: 0.75 tsp
- ground cloves: 0.5 tsp
- salt: 0.25 tsp
- unsalted butter: 0.75 cup
- white sugar: 0.75 cup
- egg: 1 piece
- water: 1 Tbsp
- molasses: 0.25 cup
- natural (raw) sugar: 3 Tbsp
Metric Conversion
Stages of cooking
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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.
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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.
