These old-fashioned ginger cookies are soft and chewy. They’re perfect for the Christmas season.

Yield: Makes about 2 dozen.



  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp ground ginger
  • 1/2 cup salted butter, softened
  • 1 cup granulated sugar
  • 1/4 cup fancy molasses
  • 1 large egg
  • 1/2 tsp vanilla
  • 1/3 cup granulated sugar


  1. Preheat oven to 350°F.
  2. Combine flour, whole wheat flour, baking soda, cinnamon, cloves and ginger in a bowl; set aside.
  3. Using medium speed of an electric mixer, beat together butter and 1 cup sugar until fluffy. Beat in molasses, egg and vanilla until blended. Add flour mixture and stir just until combined. Shape dough into 1 1/2 inch balls.
  4. Place 1/3 cup sugar in a bowl. Roll balls in sugar. Place balls 2 inches apart on parchment paper-lined cookie sheets.
  5. Bake until tops of cookies are cracked, about 10 - 12 minutes.
  6. Let cookies stand for 5 minutes on cookie sheets. Remove from cookie sheets and cool on racks. Store in an airtight container in a cool dry place for up to 1 week. May be frozen.
Nutritional analysis per cookie:

126 calories, 4.2 g fat, 1.5 g protein, 21.2 g carbohydrate, 0.8 g fibre, 137 mg sodium