Make a batch of these soft and chewy ginger cookies to add some fun to your holiday traditions. They are the perfect treat for gift giving, cookie exchanges, or snacking with friends when you want something sweet but healthy. There is no refined sugar in this recipe, so they make a great alternative to traditional holiday treats. You can use fresh or powdered ginger in this recipe depending on your preference!
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Make a batch of these soft and chewy ginger cookies to add some fun to your holiday traditions. They are the perfect treat for gift giving, cookie exchanges, or snacking with friends when you want something sweet but healthy. This recipe is gluten-free and dairy-free so it’s also suitable for
prep: 15 mins cook: 10 mins additional: 25 mins total: 50 mins Servings: 24 Yield: 2 dozen
1 tablespoon water
¾ teaspoon ground cinnamon
2 teaspoons ground ginger
2 ¼ cups all-purpose flour
1 cup white sugar
½ teaspoon ground cloves
2 tablespoons white sugar
¼ teaspoon salt
1 teaspoon baking soda
¾ cup margarine, softened
¼ cup molasses
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.
Per Serving: 143 calories; protein 1.6g; carbohydrates 21.1g; fat 6g; cholesterol 7.8mg; sodium 147mg.