This recipe is, perhaps, more for Autumn. But my husband is such a health nut that it is not easy to get him to eat cookies. I need him to eat cookies with me so that I won't feel so guilty. (Even though the nice thing about using (semi) healthy ingredients is that you can eat as many as you want and it's okay.) (I think?!) But anyways, I wanted to make him a treat for his lunches, and he likes these so much that he'll eat the whole batch if I don't hide them.
The original recipe is Big Soft Ginger Cookies from Allrecipes.com. It has 2,777 positive reviews, so you know it will be good! I just made a couple of changes to make it healthier.
Ingredients:
2 1/4 cups whole wheat flour (I used white wheat flour this time, but I've also used regular whole wheat and they still come out great)
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 softened butter
1 cup raw sugar or sucanat
1 egg
1 tablespoon water
1/4 cup molasses
Directions:
-Preheat the oven to 350 degrees.
-Cream the butter and sugar until light and fluffy. If you use sucanat or raw sugar, it doesn't always look so light and fluffy:
-Beat in the egg, water, and molasses.
-Add the dry ingredients.
-Shape the dough into walnut-sized balls and place on an ungreased cookie sheet.
-Spray the bottom of a glass with nonstick spray, and then use the glass to flatten the cookies.
-Bake 8-10 minutes. When you take out the cookie sheet, let the cookies sit on it for a few more minutes to finish baking.
Linking to Recipe Swap @ Remodelaholic
