These soft ginger cookies have a yummy, traditional flavor and make the house smell like a holiday.
Enjoy these soft-baked ginger cookies with the same spicy flavor that you’d expect from holiday cookies, but with only 84 calories per serving.
These low-fat (only 1.1 gram per serving), low-calorie cookies (84 calories each) are baked with white whole-wheat flour. A diet high in whole grains has been shown to reduce the risks of heart disease, type 2 diabetes and obesity. Delight in this favorite and easy-to-make dessert — in moderation — without feeling guilty.
Ingredients
1-1/4 cup white whole-wheat flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 tablespoons unsalted butter, melted
1 large egg, room temperature
1 teaspoon vanilla extract
¼ cup molasses
5 tablespoons honey
Instructions
Whisk together the flour, baking powder, ginger, cinnamon and salt in a medium bowl.
In a separate bowl, whisk together the butter, egg and vanilla.
Stir in the molasses and honey.
Add in the flour mixture, stirring until incorporated.
Chill the cookie dough for 30 minutes, or up to 2 hours. If chilling longer than 2 hours, cover the cookie dough with plastic wrap.
Preheat the oven to 325 degrees, and line a baking sheet with parchment paper or a silicone baking mat.
Drop the cookie dough into 15 rounded scoops onto the prepared baking sheet. Bake at 325 degrees for 12 to 15 minutes.
Cool on the pan for at least 10 minutes before transferring to a wire rack.
- 1-1/4 cup white whole-wheat flour
- 1-1/2 teaspoons baking powder
- 1-1/2 teaspoons ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, melted
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ¼ cup molasses
- 5 tablespoons honey
- Whisk together the flour, baking powder, ginger, cinnamon and salt in a medium bowl.
- In a separate bowl, whisk together the butter, egg and vanilla.
- Stir in the molasses and honey.
- Add in the flour mixture, stirring until incorporated.
- Chill the cookie dough for 30 minutes, or up to 2 hours. If chilling longer than 2 hours, cover the cookie dough with plastic wrap.
- Preheat the oven to 325 degrees, and line a baking sheet with parchment paper or a silicone baking mat.
- Drop the cookie dough into 15 rounded scoops onto the prepared baking sheet.
- Bake at 325 degrees for 12 to 15 minutes.
- Cool on the pan for at least 10 minutes before transferring to a wire rack.
This recipe is adapted from amyshealthybaking.com
