Healthier Lemon-Ginger Cookies Recipe | Chewy and Crispy Delights
Who doesn’t love a good cookie? Especially when it’s a delightful combination of chewy and crispy. Enter the Healthier Lemon-Ginger Cookies—a new twist on an old classic. These cookies boast a tender texture, vibrant flavor, and added goodness that make them a treat worth savoring. Perfect for any occasion, they promise to satisfy your sweet tooth while keeping things a bit more wholesome.
Table of Contents
The Best Healthier Lemon-Ginger Cookies
These Healthier Lemon-Ginger Cookies are a standout in the world of desserts. With the zing of fresh lemon zest and the warm spice of ground ginger, they offer a unique flavor profile that’s both refreshing and comforting. Plus, they’re made with whole wheat flour and canola oil, giving them a nutritious edge without compromising on taste.
Notes on Ingredients
- White Sugar: Provides the essential sweetness that balances the tart lemon and spicy ginger.
- Canola Oil: A heart-healthy fat that keeps the cookies moist.
- Molasses: Adds depth and a rich, caramel-like flavor.
- Whole Wheat Flour: A healthier alternative to all-purpose flour, adding fiber and nutrients.
- Ground Ginger: The star spice, offering warmth and a slight kick.
- Baking Powder & Baking Soda: Essential for the perfect rise and texture.
- Lemon Zest: Infuses the dough with bright, citrusy notes.
- Icing Sugar, Margarine, Lemon Juice, Low-Fat Milk: Components of the lemon glaze that add a sweet, tangy finish to the cookies.
How to Make Healthier Lemon-Ginger Cookies
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine the sugar and canola oil in a large bowl. Beat with an electric mixer until smooth and creamy.
- Add the molasses and egg; beat until fluffy.
- Stir in the whole wheat flour, ground ginger, baking powder, baking soda, and 1 teaspoon of lemon zest. Mix until well combined.
- Scoop teaspoonfuls of dough using a small cookie scoop; place them 2 inches apart on an insulated baking sheet and flatten slightly with a spatula.
- Bake in the preheated oven for 12 to 15 minutes, until the edges just start to brown. Do not overbake.
- Cool on the baking sheet for 1 minute before transferring to a wire rack to cool completely, about 8 to 10 minutes more.
- Prepare the glaze by mixing icing sugar, margarine, lemon juice, 1/2 tablespoon lemon zest, and 2 tablespoons of milk. Adjust the consistency with more milk if needed.
- Drizzle the glaze onto the cooled cookies.
How to Serve Healthier Lemon-Ginger Cookies
Serve these cookies as a delightful snack with a cup of tea or coffee. They’re perfect for dessert platters at parties or as a wholesome treat in lunchboxes. The vibrant lemon glaze not only adds flavor but also makes for a beautiful presentation.
How to Store Healthier Lemon-Ginger Cookies
Store the cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze the cookies in a single layer on a baking sheet, then transfer them to a freezer-safe bag. They will keep in the freezer for up to three months. When ready to enjoy, thaw them at room temperature and, if desired, refresh them in a warm oven for a few minutes.
Nutrition Information
| Nutrient | Amount per serving | % Daily Value* |
|---|---|---|
| Calories | 141.46 kcal | 7% |
| Total Fat | 5.4 g | 8% |
| Carbs | 23.26 g | 9% |
| Sugars | 16.11 g | 18% |
| Protein | 1.18 g | 2% |
| Sodium | 62.9 mg | 3% |
| Fiber | 1.26 g | 5% |
| Saturated Fat | 0.54 g | 3% |
| Trans Fat | 0.11 g | – |
| Monounsaturated Fat | 3.2 g | – |
| Polyunsaturated Fat | 1.57 g | – |
| Cholesterol | 6.92 mg | 2% |
| Calcium | 24.52 mg | 3% |
| Magnesium | 19.85 mg | 5% |
| Potassium | 93.9 mg | 3% |
| Iron | 0.6 mg | 4% |
| Zinc | 0.32 mg | 3% |
| Phosphorus | 40.5 mg | 6% |
| Vitamin A | 10.58 mcg | 1% |
| Vitamin C | 0.52 mg | 1% |
| Thiamin (Vitamin B1) | 0.03 mg | 3% |
| Riboflavin (Vitamin B2) | 0.03 mg | 2% |
| Niacin (Vitamin B3) | 0.55 mg | 3% |
| Vitamin B6 | 0.05 mg | 3% |
| Folic Acid (Vitamin B9) | 3.67 mcg | 2% |
| Vitamin B12 | 0.02 mcg | 1% |
| Vitamin D | 0.05 mcg | 1% |
| Vitamin E | 0.92 mg | 8% |
| Vitamin K | 3.96 mcg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
FAQs About Healthier Lemon-Ginger Cookies
Can I use all-purpose flour instead of whole wheat flour?
Yes, you can substitute all-purpose flour, but the nutritional profile will change slightly.
Can I use fresh ginger instead of ground ginger?
Fresh ginger has a different moisture content and intensity, so it’s best to stick with ground ginger for this recipe.
What can I use instead of canola oil?
You can use any neutral oil, such as vegetable oil, or even melted coconut oil for a different flavor profile.
How do I prevent the cookies from spreading too much?
Ensure your dough is properly chilled and avoid overbaking. Using an insulated baking sheet also helps control the spread.
The Best Healthier Lemon-Ginger Cookies
Ingredients
Cookies:
- 1 cup white sugar
- ½ cup canola oil
- ¼ cup molasses
- 1 egg
- 1 ¾ cups whole wheat flour
- 2 teaspoons ground ginger
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon lemon zest
Lemon Glaze:
- 1 cup icing sugar
- 1 tablespoon margarine
- 1 tablespoon lemon juice
- ½ tablespoon lemon zest
- 2 tablespoons low-fat milk or more as needed
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine sugar and canola oil in a large bowl; beat with an electric mixer until smooth and creamy. Add molasses and egg and beat until fluffy. Stir in flour, ginger, baking powder, baking soda, and 1 teaspoon lemon zest; mix until well combined. Use a small cookie scoop to measure out teaspoonfuls of dough; place 2 inches apart on an insulated baking sheet and flatten slightly with a spatula.
- Bake in the preheated oven until edges just start to brown, 12 to 15 minutes; do not overbake.
- Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more.
- Meanwhile, mix together icing sugar, margarine, lemon juice, 1/2 tablespoon lemon zest, and 2 tablespoons milk for the glaze. Mix thoroughly until desired consistency, adding more milk if needed. Drizzle glaze onto cooled cookies.
Notes
Enjoy baking and savoring these Healthier Lemon-Ginger Cookies, a perfect balance of wholesome ingredients and delightful flavors!
