Nothing says Christmas like the warm, spicy aroma of gingerbread cookies wafting through the kitchen. These soft & chewy gingerbread cookies have been my go-to holiday treat for years – the perfect balance of cozy spices and wholesome ingredients that make them fit right into a Christmas healthy dinner. I still remember the first time I baked them for my family, watching my niece’s eyes light up as she took that first bite. The secret? A touch of molasses and just the right mix of ginger and cinnamon for that nostalgic holiday flavor. They’re soft enough to melt in your mouth but sturdy enough to hold their cute little shapes – ideal for leaving out for Santa or packing into festive cookie tins.
Why You’ll Love These Christmas Healthy Dinner Soft & Chewy Gingerbread Cookies
Oh, where do I even start? These gingerbread cookies are the little holiday miracles you didn’t know you needed. First off, they’re made with whole wheat flour and coconut sugar – so you can indulge without the guilt. But trust me, they don’t taste “healthy” at all! That perfect chewy texture? It’s like biting into a spiced cloud. And the best part? They come together in just 25 minutes. No fuss, no complicated steps – just pure, cozy Christmas magic in every bite. My family goes crazy for them every year, and yours will too!
Ingredients for Christmas Healthy Dinner Soft & Chewy Gingerbread Cookies
Okay, let’s gather our cozy little ingredients! I promise this list is simple – just wholesome stuff that comes together like holiday magic. You’ll need:
- 2 cups whole wheat flour (trust me, it gives the best nutty flavor!)
- 1 tsp baking soda (fresh is key – check that expiration date!)
- 1 1/2 tsp ground ginger (the star of our show)
- 1 tsp ground cinnamon (for that warm hug flavor)
- 1/4 tsp ground cloves (just a pinch – they’re powerful!)
- 1/4 tsp salt (balances all that sweetness)
- 1/2 cup unsalted butter, softened (leave it out for 30 minutes first)
- 1/3 cup coconut sugar (or brown sugar if that’s what you’ve got)
- 1/4 cup molasses (blackstrap gives the richest taste)
- 1 large egg (room temperature blends better)
- 1 tsp vanilla extract (the secret flavor booster)
How to Make Christmas Healthy Dinner Soft & Chewy Gingerbread Cookies
Alright, let’s get baking! I’ve made these gingerbread cookies more times than I can count, and I’ve got the process down to a science. Follow these easy steps, and you’ll have perfect cookies in no time:
- First things first – preheat that oven to 350°F (175°C). Line your baking sheet with parchment paper (trust me, it’s a lifesaver for cleanup).
- In a medium bowl, whisk together the dry ingredients – that’s your whole wheat flour, baking soda, ginger, cinnamon, cloves, and salt. Give it a good mix so all those lovely spices are evenly distributed.
- Now for the fun part! In a larger bowl, beat the softened butter and coconut sugar together until they’re creamy and dreamy. This should take about 2 minutes with a hand mixer. Scrape down the sides – don’t skip this step!
- Add in the molasses, egg, and vanilla. Mix until everything is beautifully combined. The batter will smell heavenly already – that’s how you know you’re on the right track.
- Gradually add the dry ingredients to the wet mix. Stir just until combined – overmixing will make tough cookies, and we want that perfect soft texture.
- Scoop out tablespoon-sized balls of dough (I use a small cookie scoop for this) and place them about 2 inches apart on your prepared baking sheet. Gently flatten each one slightly with your fingers – they won’t spread much on their own.
- Bake for 8-10 minutes. You want them just set around the edges but still soft in the center. They’ll firm up as they cool, so don’t overbake!
- Let them cool on the baking sheet for 5 minutes before transferring to a wire rack. I know it’s hard, but resist eating them right away – they’re even better when they’ve had a few minutes to settle.
See? Easy peasy! In less than 30 minutes, you’ll have a batch of the most delicious, soft gingerbread cookies that’ll make your whole house smell like Christmas.
Tips for Perfect Christmas Healthy Dinner Soft & Chewy Gingerbread Cookies
After making these gingerbread cookies every Christmas for a decade, I’ve learned all the little tricks! First, if you want thicker cookies, chill the dough for 30 minutes before baking – it makes all the difference. Always use parchment paper; it prevents sticking and gives you that perfect golden bottom. And here’s my biggest tip: take them out at 8 minutes if you love soft cookies – they’ll look slightly underdone but set up perfectly as they cool. Oh, and don’t skip the vanilla! It might seem small, but it rounds out all those warm spices beautifully.
Ingredient Notes & Substitutions
Let’s talk swaps! While I love the original recipe, I know sometimes you’ve got to work with what’s in the pantry. Maple syrup can stand in for molasses in a pinch – use 1/4 cup plus 1 tbsp for similar sweetness. Need gluten-free? Almond flour works beautifully (use 1 3/4 cups). Coconut sugar gives that deep caramel note, but regular brown sugar works too – just expect slightly lighter cookies. And if you’re out of cloves? A pinch of nutmeg makes a lovely substitute. The key is keeping those warm spices balanced! For more information on the benefits of using whole wheat flour, check out this resource.
Serving & Storing Christmas Healthy Dinner Soft & Chewy Gingerbread Cookies
Oh, the joy of serving these warm gingerbread cookies! I love pairing them with a cold glass of almond milk or a steaming cup of spiced chai – it’s pure holiday comfort. To keep them fresh, store in an airtight container at room temperature for up to 5 days (if they last that long!). For that just-baked softness, pop one in the microwave for 10 seconds – it’s like magic! And here’s my secret: they actually taste even better the next day as the spices mingle and deepen. If you are looking for other healthy holiday sides, you might enjoy this healthy marinated cucumbers onions tomatoes salad.
Christmas Healthy Dinner Soft & Chewy Gingerbread Cookies FAQs
I get asked about these cookies all the time – here are the answers to your burning questions!
Can I freeze the dough? Absolutely! Roll it into balls, freeze on a tray, then transfer to a bag for up to 1 month. Bake straight from frozen – just add 1-2 minutes.
Is molasses really necessary? Yes, for that deep, rich gingerbread flavor. But if you’re in a pinch, use 1/4 cup maple syrup plus 1 tbsp black coffee for similar depth. Understanding the role of sweeteners like molasses can be helpful; you can read more about the nutritional differences in sweeteners here.
Why are my cookies spreading too much? Your butter was probably too soft! It should leave a slight indent when pressed – not be greasy or shiny.
Can I make these vegan? Try flax eggs and vegan butter! They won’t spread quite as much but still taste delicious.
How do I get perfect soft cookies every time? Take them out when centers look slightly underdone – they’ll finish setting as they cool. This is my #1 secret!
Nutritional Information
Now, let’s talk numbers – but don’t worry, these gingerbread cookies won’t break the calorie bank! Each cozy little cookie comes in at about 90 calories with just 5g of sugar. Remember, these are estimates – your actual values might vary slightly based on specific ingredients. Here’s the breakdown per cookie:
- Calories: 90
- Sugar: 5g
- Sodium: 60mg
- Fat: 4g
- Carbs: 12g
- Fiber: 1g
- Protein: 2g
Not too shabby for a holiday treat packed with all that warm, spicy goodness, right? The whole wheat flour and coconut sugar help keep things on the healthier side while still delivering that classic gingerbread flavor we all crave at Christmas.
Share Your Christmas Healthy Dinner Soft & Chewy Gingerbread Cookies
I’d love to see your gingerbread creations! Snap a photo of your cookies and tag me on Instagram – nothing makes me happier than seeing your holiday baking adventures. Don’t forget to rate the recipe below if you loved it as much as my family does!
Print
25-Minute Soft & Chewy Gingerbread Cookies for Christmas Healthy
- Total Time: 25 mins
- Yield: 24 cookies
- Diet: Vegetarian
Description
Soft and chewy gingerbread cookies perfect for a healthy Christmas dinner. These cookies are spiced with ginger, cinnamon, and molasses for a warm holiday flavor.
Ingredients
- 2 cups whole wheat flour
- 1 tsp baking soda
- 1 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1/2 cup unsalted butter (softened)
- 1/3 cup coconut sugar
- 1/4 cup molasses
- 1 large egg
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk flour, baking soda, ginger, cinnamon, cloves, and salt.
- In another bowl, beat butter and coconut sugar until creamy. Add molasses, egg, and vanilla. Mix well.
- Gradually add dry ingredients to wet ingredients. Stir until combined.
- Scoop dough into 1-inch balls and place on the baking sheet. Flatten slightly.
- Bake for 8-10 minutes. Let cool before serving.
Notes
- Store in an airtight container for up to 5 days.
- For extra spice, add a pinch of nutmeg.
- Use blackstrap molasses for a richer flavor.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: American