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Healthier Soft Ginger Molasses Cookies

A stack of three healthier soft ginger molasses cookies, with more cookies in the background, on white marble surface with a few ornaments

These healthier soft ginger molasses cookies have incredible flavor and the chewiest, soft texture! Each cookie dough ball is rolled in a little bit of coarse sugar for sparkle and crunch. Make sure to eat at least one while it's still warm!

Ingredients

Units Scale
  • 2 1/4 cups white whole wheat flour (or spelt flour)
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup butter (1 1/2 sticks), room temperature
  • 1/2 cup brown sugar, packed
  • 1/4 cup coconut sugar
  • 1/4 cup molasses (unsulphured)
  • 1 egg, room temperature
  • 2 teaspoons vanilla extract
  • coarse sugar, for rolling

Instructions

  1. Mix dry ingredients. In a bowl, whisk together white whole wheat flour, baking soda, ground ginger, ground cinnamon, and salt.
  2. Mix wet ingredients. With a hand mixer & separate bowl or a stand mixer, cream the butter, brown sugar, and coconut sugar together at a medium speed until smooth (about two minutes). Add the egg and vanilla, and beat on high to combine (about 30 seconds). Scrape down the sides with a rubber spatula as necessary.
  3. Add dry ingredients to wet ingredients. Pour the dry ingredients mixture into the bowl of wet ingredients and mix on low speed until just combined. This will be a thick dough!
  4. Chill the dough. Cover and chill the dough in an airtight container for at least 1 hour, and up to 3 days. The flavor really intensifies when chilled for a least a day, so it's worth the wait if you prepare in advance! Otherwise, 1 hour is the minimum required.
  5. Preheat & prep. When you're ready to bake, preheat your oven to 350 degrees, and line two baking sheets with unbleached parchment paper or silicone baking mats.
  6. Roll & sugar cookie dough balls. Roll the cookie dough into balls, 2 tablespoons each. Roll each ball in coarse sugar and place on the cookie sheets about 3 inches apart (I usually do about 12 per sheet).
  7. Bake. Bake for 11-12 minutes. Then, remove from the oven (cookies will look VERY soft, but they will harden up as they finish cooling) and allow the cookies to cool on the pan for 5 minutes before transferring to a cooling rack to cool completely.

Equipment

Notes

  1. Dough: If you chill the dough for longer than 1 hour, you may need to let it sit out on the counter for up to 30 minutes if the dough is hard and difficult to roll.

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