Every October and November during high school, all of the members of our marching band loaded instruments, uniforms, and piles of homework onto five big charter buses each Saturday morning. We left the campus by 5 am and returned after midnight to spend the entire day competing in a band review. With a parade in the morning, a field show at night, and occasionally a few orchestra performances during the day, we barely had time to rest!
Championships, our final competition of the season, fell on the Saturday right before Thanksgiving. We spent hours perfecting every note and stride during the preceding week to try to bring home the special trophy, which stood almost 5 feet tall.
As the “unofficial” head section leader of the flutes during my senior year, I organized little goodie bags to pass out every weekend. I normally brought something small like a homemade muffin and orange juice, but for Championships, the three other flute section leaders and I planned something even better.
I invited them, plus two of our really close flute friends, over to my house the Friday afternoon before, and we baked more than a hundred cookies for our section. With at least four different flavors of cookie dough to mix up, we ran out of bowls and used the Tupperware top of a cake carrier to stir together the last batch of chocolate chip!
Because Championships fell so close to Thanksgiving and the holiday season, we all agreed that a spiced cookie felt necessary, so we baked gingersnaps. Soft in the middle, crunchy on the outsides, and coated in glittery sugar. They disappeared from everyone’s goodie bags by 7 am, but it took a whole lot more time to shape and flatten them to bake the night before!
These healthy soft baked ginger cookies are an even easier and healthier version of those! No rolling or flattening the dough, and no messy sugar coating either. These are made with entirely wholesome clean eating ingredients, yet they still have that same festive and cozy spice flavor that you know and love!
These are recipe #4 in this holiday season’s “Cookie Week” on Amy’s Healthy Baking! First we made rainbow chocolate chip cookies, then eggnog snickerdoodles, followed by peppermint mocha cookies. The final recipe is another true holiday classic!
KEY INGREDIENTS TO MAKE HEALTHY SOFT BAKED GINGER COOKIES
Time to talk about what you’ll need to make these healthy soft baked ginger cookies! Since you probably have common baking staples like vanilla, baking powder, and salt in your cupboards already, we’ll stick with the more interesting ingredients.
Spices. In order to create the iconic flavor of gingerbread — whether cookies, loves, or even gingersnaps! — you need two important ingredients. The first is obvious… Ginger! It provides that classic “zing” of bright spicy flavor. I love how fun and festive it tastes during the holiday season!
To round out the spice profile and add a cozy background warmth, you’ll also mix in a bit of cinnamon. If you can find it, I highly recommend Saigon cinnamon! This is the one I use. It has a slightly stronger, sweeter, and richer flavor compared to regular cinnamon. I’m obsessed!
Molasses. The second important gingerbread ingredient? Molasses! It’s an unrefined sweetener with a similar thick and viscous consistency as honey, and it has a really deep and rich flavor.
For these cookies, you’ll need regular unsulphured molasses — not blackstrap! The latter tastes rather bitter, yet the former is much sweeter in comparison. Molasses brings a warmth to the cookies that’s absolutely irresistible and nearly impossible to replicate, so don’t skip it!
Hint: Although many people only use molasses during the holiday season for gingerbread treats, my family and I actually mix it into our homemade whole wheat bread rolls. So good!
Sweetener. To brighten the sweetness of these healthy ginger cookies, you’ll also add honey. Yes, you do need to use both molasses and honey! I don’t recommend substituting one for the other. The balance of both yields the best flavor!
Unsalted butter. Just a bit! Unlike many traditional recipes that call for ½ cup or more, you merely need 2 tablespoons to make this one. That helps keep your healthy ginger cookies low calorie and low fat!
And to make these even easier and faster to make, you’ll melt the butter. No waiting around for it to soften… And I found that using melted butter yields a softer and chewier texture too. It’s a win-win!
Tip: Coconut oil works perfectly too, if you’d like to make your healthy soft baked ginger cookies dairy-free!
Egg. Fairly predictable, I’m sure! The egg binds together the other ingredients.
Flour. To make these soft baked ginger cookies healthier, I opted for whole wheat flour. It has added fiber and micronutrients compared to all-purpose flour. The ginger and molasses completely mask any sort of “wheat-y” flavor, so these cookies don’t taste “healthy” at all — just extra cozy and comforting!
Tip: If you’d like to make your healthy soft baked ginger cookies gluten-free, then see the Notes section of the recipe. I’ve included how to do so there!
HOW TO MAKE HEALTHY SOFT BAKED GINGER COOKIES
Time to talk about how to make the best healthy ginger cookies! The cookie dough itself is really quick and easy to make. Once you’ve mixed everything together, these tips should ensure that your batch of cookies turns out perfectly soft, chewy, and full of festive flavor!
Chill. Because of the molasses and honey, this cookie dough is wet… Very wet. When you first mix it up, you’re going to call me crazy. It looks more like thick muffin batter than cookie dough!
So chilling is mandatory! Chilling helps stiffen the cookie dough so it won’t spread as much while in the oven. Do NOT skip this step! If you did, your cookies would completely flatten out into one massive blob on the baking sheet. It’s amazing what a difference a stint in the refrigerator can make!
Drop + shape. After chilling, the cookie dough will still be sticky — but no longer wet and runny! — so pretty pretty please, don’t even try to use your hands. Instead, grab a spoon and spatula to drop it into rounded mounds on your baking sheet.
You can also use the spatula to shape the mounds of cookie dough to be taller than they are wide. This will further prevent spreading and create thicker cookies. (I love using a mini spatula to shape cookie dough! It’s so handy — and one of my favorite kitchen tools. I own at least a dozen of them!)
Hint: Do not flatten these either! As long as all of the ingredients were measured correctly, they would turn into one big cookie blob on the baking sheet.
Bake. Keep an eye on these cookies! (Or if you’re anything like me, you’ll be tempted to sit in front of the oven and watch them the entire time…) They’re ready to come out of the oven when the centers still look and feel a little underdone.
That’s right — don’t wait until they’re completely firm! That leads to cakey or bready cookies. Pull them out a bit sooner, when the centers are still a teensy bit squishy, and then let your cookies cool on the warm baking sheet. The residual heat will cook those centers all the way through, without drying out the cookies. This is my #1 trick for the perfect soft-baked cookie texture!
These cookies filled my house with the smells of Christmas… Warm, cozy, and oh so festive! So bake a batch of these as fuel for your holiday shopping or as a treat to nibble on while covering gifts in wrapping paper and bows. I’m sure Santa wouldn’t mind enjoying a few of these cookies on Christmas Eve either!
And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! 🙂 ) I’d love to see your healthy soft baked ginger cookies!
Healthy Soft Baked Ginger Cookies
Ingredients
- 1 ¼ cups (150g) whole wheat flour or gluten-free* flour (measured like this)
- 1 ½ tsp baking powder
- 1 ½ tsp ground ginger
- ½ tsp ground cinnamon
- ¼ tsp salt
- 2 tbsp (28g) unsalted butter or coconut oil, melted
- 1 large egg, room temperature
- 1 tsp vanilla extract
- ¼ cup (60mL) molasses (not blackstrap!)
- 5 tbsp (75mL) honey
Instructions
- Whisk together the flour, baking powder, ginger, cinnamon, and salt in a medium bowl. In a separate bowl, whisk together the butter or coconut oil, egg, and vanilla. Stir in the molasses and honey. Add in the flour mixture, stirring until just 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 – and see Notes!)
- Preheat the oven to 325°F, and line a baking sheet with parchment paper or a silicone baking mat.
- Using a spoon and spatula, drop the cookie dough into 15 rounded scoops onto the prepared baking sheet. Bake at 325°F for 12-15 minutes. Cool on the pan for at least 10 minutes before transferring to a wire rack.
Notes
View Nutrition Information + Weight Watchers Points
You may also like Amy’s other recipes…
♡ The Ultimate Healthy Cut-Out Gingerbread Cookies
♡ Healthy Gingerbread Oatmeal Cookies
♡ Healthy Gingerbread Snickerdoodles (Gingerdoodles)
♡ Healthy Classic Gingerbread
♡ Healthy Gingerbread Oatmeal Muffins
♡ Healthy Gingerbread Oatmeal Breakfast Cookies
…and the rest of Amy’s healthy gingerbread-flavored recipes, healthy holiday cookie recipes, and all of her healthy holiday recipes!
These cookies are delicious!! They reminded us of the soft baked snickerdoodles from Trader Joe’s. I topped them with some leftover cream cheese frosting (not healthy but I hate to waste food!) and it was an amazing combination!!
I’m so glad you loved these cookies, Campbell! Thank you for taking the time to let me know — it means a lot! 🙂 (And I love your idea of adding cream cheese frosting on top too!)
Hi Amy!
Can I substitute almond flour? Also can I substitute granulated or dark brown sugar in place of the honey?
I’m SO honored that you’d like to try more of my recipes, Sue! Yes, it should be fine to substitute almond flour in this particular recipe (although that isn’t always the case!). Because it’s less absorbent than wheat-based flour, you may want to add a bit more (ie 1-2 tablespoons, possibly up to 3, mainly because of the molasses!). If you’d rather use granulated or dark brown sugar in place of the honey, you’ll need 5 tablespoons (60g) + 2 ½ tablespoons of milk (any type!) to compensate for the missing liquid volume.
I can’t wait to hear what you think of these ginger cookies!
Hello! Haven’t tried the recipe yet but it sounds amazing. I know it wouldn’t be as healthy but could I use white all purpose flour instead? Would I swap it out equally? Thank you!
Yes, that’s fine! All-purpose flour is a 1-for-1 substitute for the whole wheat flour in this recipe. 🙂 I’m excited to hear what you think of these cookies, Robyn!
Hi
I haven’t baked this cookie recipe yet. Can these cookies be frozen after cooling? I have to travel for my father’s upcoming surgery and would like to bring him some.
You’re so kind to want to make these for your father, Adrian! He’s so lucky to have you. 🙂 Yes, these cookies freeze quite well once they’ve completely cooled to room temperature. I’d love to hear what you and your father think if you end up making them!
I live all things gingery but I cannot eat eggs in any form. What is the best egg substitute to use for this recipe – applesauce, chia or flax egg or?
I really appreciate your interest in my recipe, Liz! My brother is actually allergic to eggs, and Ener-G is my favorite substitute. Ener-G is a flavorless, shelf-stable powder that keeps for ages. It works perfectly as an egg replacer in nearly all of my recipes, including this one! For my recipes, use 1 ½ teaspoons Ener-G + 2 tablespoons warm water for each egg white, and you’ll need an additional ½ tablespoon of butter or coconut oil {or Earth Balance, if you’re vegan!} for each egg yolk. 🙂 I’d love to hear what you think of these cookies if you try making them!
Hi Amy,
I use the Ener-G sub (thanks to you!) The coconut oil addition for the yolk – now that sounds awesome! This is the first I’ve heard of that. Makes sense! I’m going to have to try that tweak!!! You are always my go-to for recipes! My husband wanted ginger cookies today, so of course I said to him let me see what Amy’s Healthy Baking has! He’s not in to recipes or cooking himself but even he will say “check out Amy’s” when the need arises LOL. Sending you hugs from Vegas 🤗 Michelle
Oh, wanted to ask, have you ever made poppyseed rolls? The traditional Polish ones? I would love your expert-crafted version of that traditional recipe. I grew up eating those as a child – amazingly yummy. I’m wanting to make it healthier but still maintain the yummy-ness. Not sure I have that skill though 🙃 Thought I would inquire! 🙏🏼
Oh my goodness, Michelle!! I’m so glad you and your husband enjoyed these cookies. Your sweet comment just put the biggest smile on my face! “Check out Amy’s” — that’s the best kind of compliment there is! 😉 I’m truly honored!
I haven’t tried making Polish poppy seed rolls before, but I’ll add that to my list of reader requests. (Makowiec, right? I want to make sure I’ve got the correct thing!) They sound wonderful!
Sending you a big virtual hug right back! ♡
Hi Amy!
I made the soft baked ginger cookies for a my baking club cookie exchange at work. I doubled the recipe so I could have some at home but unfortunately I forgot to double the butter. Even so, they were delicious and even better next day! Thank you for creating healthy recipes!
I’m so glad you enjoyed these cookies, Sherrie (even without doubling the butter)! It’s easy to forget things like that when we double a recipe, but I’m happy to hear they were still delicious! We’re truly honored that you would make these cookies to share with your baking club. Sounds like a fun group! 😉
Hi Amy! Not sure what exactly happened but my cookies didn’t spread. I did chill it for like 2 hrs so not sure if that was the issue but otherwise everything else I did as indicated in the recipe. I mean no big deal because when I noticed they weren’t spreading I did flatten it and put it back in for a few min longer. Tasted great though. Will need to try again at another time to see where I went wrong.
It means a lot that you tried my recipe, Arpi! I’m glad you at least enjoyed their flavor. It’s odd that your batch didn’t spread, so I’m happy to help figure out why that might have happened. In order to do so, I have some questions for you! 🙂
Did you make any substitutions or modifications to the recipe, including those listed in the Notes section?
Did you use a kitchen scale or measuring cups/spoons for all of the ingredients — especially the whole wheat flour, molasses, and honey?
What brands of molasses and honey did you use?
Did you use the full amount of both of them?
Did you use the full amount of unsalted butter/coconut oil as well?
Did you chill your cookie dough for exactly 2 hours — or possibly a bit longer than that?
Can you describe the consistency of your cookie dough before and after chilling? (For example, did it have a similar consistency to loose cake batter, thick muffin batter, or “regular” cookie dough that you could roll between your palms?)
Was your cookie dough stiff enough that it held its shape once dropped onto the baking sheet and didn’t “schlump” or droop at all?
I know I just asked a LOT of questions, but I’ll have a much better idea of the potential culprit once I know your answers to all of them!
do you recommend going the coconut oil or butter route!? thanks so much! can’t wait to make these!
We really appreciate your interest in this recipe, Savannah! It truly depends on your personal flavor preference and/or what you have available! Both options will give you the same results as far as texture in this recipe. Personally, both Amy and I prefer to use butter. I’d love to hear what you think of these cookies if you decide to make some! 🙂
I was in too much of a hurry to wait for them to cool in the fridge before baking. So I just threw the batter into a square cake pan lined with parchment paper and made delicious gingerbread brownies! Yes, it would be wonderful with cream cheese frosting on top. I’m eating them plain because when my snog attack hits I want it right now
Snack attack, not snog
I’m so happy you enjoyed them, Lee! That’s such a great idea to bake them in a pan as gingerbread brownies. I’ll have to remember that and give it a try too. I’m not always the most patient person when I get a sweet tooth or snack craving either! 😉 Thanks for taking the time to share and rate the recipe — it really means a lot!
These were fabulous! I am trying hard to eat healthier, and still enjoy life, and these hit the spot on all marks. I was glad for all the helpful tips. I only cooked them for 9 minutes because my oven is unpredictable, and they were perfect.
Thank you!
I’m so happy you enjoyed them, Cathy! I’ve worked with some unpredictable ovens too, and it can feel quite rewarding when you get the timing just right and baked treats turn out well. 😉 That’s the best kind of compliment, if these cookies hit the spot and you think they turned out perfectly. Thank you for taking the time to share — it really means a lot! ♡