For a deeper molasses flavor, use blackstrap molasses. Adjust the spices to your preference. If you like a spicier cookie, add an extra 1/2 teaspoon of ground ginger or a pinch of cayenne pepper. Store the cooled ginger snaps in an airtight container at room temperature for up to a week.
Whole Wheat Ginger Snaps
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PREP TIME10 mins
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COOK TIME15 mins
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TOTAL TIME25 mins
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SERVING60 People
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VIEWS837
Embark on a flavorful journey with these exquisitely spiced Whole Wheat Ginger Snaps. Crafted with wholesome whole wheat flour and a medley of aromatic spices, these cookies offer a delightful balance of chewiness and warmth, perfect for any occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate19 g
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Cholesterol14 mg
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Fiber1 g
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Protein1 g
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Saturated Fat2 g
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Sodium98 mg
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Sugar11 g
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Fat3 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat oven to 350°F (175°C). Lightly grease baking sheets or line with parchment paper. (5 minutes)
02 Step
Recipe View In a large bowl, cream together the softened butter and 1 1/2 cups of sugar until light and fluffy. (7 minutes)
03 Step
Recipe View Gradually beat in the eggs, followed by the molasses, until well combined. (3 minutes)
04 Step
Recipe View In a separate bowl, whisk together the whole wheat flour, baking soda, ginger, baking powder, nutmeg, cinnamon, cloves, and allspice. (5 minutes)
05 Step
Recipe View Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. (8 minutes)
06 Step
Recipe View Roll the dough into small, approximately 1-inch balls. (10 minutes)
07 Step
Recipe View Pour the remaining 1 cup of white sugar into a shallow dish. Dip the tops of the dough balls into the sugar, coating them generously. (5 minutes)
08 Step
Recipe View Place the sugared dough balls onto the prepared baking sheets, spacing them about 2 inches apart. (3 minutes)
09 Step
Recipe View Bake for 10-15 minutes, or until the tops are cracked and the edges are set. For crispier cookies, bake for the longer end of the time range. For chewier cookies, bake for a shorter time. (10-15 minutes)
10 Step
Recipe View Transfer the cookies to a wire rack to cool completely. (10 minutes)
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RECIPE REVIEWS
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Janae Cruickshank
Jan 13, 2025Easy to follow recipe and the results are fantastic!
Tate King
Jan 3, 2025I added a little bit of orange zest to the dough and it was a delicious addition.
Toni Weissnat
Dec 28, 2024I chilled the dough overnight and the cookies came out amazing! So much flavor!
Fern Jakubowski
Nov 19, 2024I used gluten-free all-purpose flour blend instead of whole wheat flour and they still turned out great!
Brennan Daugherty
Jun 10, 2024I used coconut sugar instead of white sugar and they are still great, but not as sweet.
Danny Kling
Mar 17, 2024My kids loved these! They were gone in a day.
Nina Dietrich
Dec 29, 2023The spices are perfectly balanced. Not too overpowering, but definitely present.
Mollie Little
Feb 8, 2023These are the best ginger snaps I've ever made! The whole wheat flour gives them such a nice texture.
Jettie Balistreri
Nov 9, 2022The baking time was spot on. My cookies were perfectly chewy.
Liliana Heaney
Jun 25, 2022Warning: these are addictive!