Healthier Soft Ginger Molasses Cookies
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!
- Prep Time: 80 min
- Cook Time: 12 min
- Total Time: 1 hour 32 minutes
- Yield: ~24 medium-sized cookies
- Category: Dessert
- Method: Bake
- Cuisine: American
Ingredients
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- 2 cups white whole wheat flour (or spelt flour)
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup butter (1 1/2 sticks), softened to 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
- Mix dry ingredients. In a bowl, whisk together white whole wheat flour, baking soda, ground ginger, ground cinnamon, and salt.
- Mix wet ingredients. With a hand mixer & separate bowl or a stand mixer, cream the butter, brown sugar, coconut sugar, and molasses 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.
- 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!
- 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.
- 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.
- 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).
- Bake. Bake for 9-11 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.
Notes
- 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.
- Oven times: If you have a convection oven, I recommend baking for less time (~9 minutes) than in a regular oven to prevent the cookies from becoming puffy and cakey.
Nutrition
- Serving Size: 1 cookie
- Calories: 133
- Sugar: 9.9 g
- Sodium: 84.7 mg
- Fat: 6.2 g
- Saturated Fat: 3.7 g
- Trans Fat: 0 g
- Carbohydrates: 18.2 g
- Fiber: 1.3 g
- Protein: 1.8 g
- Cholesterol: 23 mg
