Whole Wheat Ginger Snaps Recipe - Allrecipes.com
Whole Wheat Ginger Snaps Recipe
  • READY IN 25 mins

Whole Wheat Ginger Snaps

Recipe by  

"Spicy and chewy Ginger Snaps made with all whole wheat flour. Yummy!!"

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Ingredients Edit and Save

Original recipe makes 5 dozen Change Servings
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  • PREP

    10 mins
  • COOK

    15 mins
  • READY IN

    25 mins

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a large bowl, cream together the butter and 1 1/2 cups of sugar until smooth. Mix in the eggs, and then the molasses. Combine the whole wheat flour, baking soda, baking powder, ginger, nutmeg, cinnamon, cloves, and allspice, heaping the measures if you like a lot of spice. Stir the dry ingredients into the molasses mixture just until blended.
  3. Roll the dough into small balls, and dip the top of each ball into the remaining white sugar. Place the cookies about 2 inches apart on the cookie sheets.
  4. Bake for 10 to 15 minutes in the preheated oven, until the tops are cracked. Bake longer for crispy cookies, less time for chewy cookies. Cool on wire racks.
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Reviews More Reviews

Most Helpful Positive Review
Mar 13, 2008

Seems weird to review my own recipe but I had to make a subsitution last time I bake these that is worth sharing. First these are my families favorite cookies. I was making up a batch and realized I didn't have any molasses. I used pure maple syrup instead and heaped the spices a little more than I usually do. To my surprise they were quite good. My youngest daughter wouldn't even try them because they were a golden color and not brown like "gingernaks" are supposed to be. Eventually she gave in and loved them as much as the originals.

 
Most Helpful Critical Review
Oct 29, 2010

terrible...these cookies were way too sweet and the spice was OVERPOWERING...extremely spicy ginger snaps. I am not sure why they have receive such great reviews. I will not be making this recipe again.

 
Sep 05, 2005

These were WONDERFUL! Since I'm switching to whole wheat recipes, I've had to get rid of most so many white flour recipes! But I'm SO happy to not have to give up gingersnaps, which I LOVE! I used 1/2 cup butter & 1/2 cup unsweetened applesauce instead of 1 cup butter. I switched around the ginger & cinnamon amounts because I love cinnamon! Baking time was 8 min. I might chill the dough before baking as the dough was kind of hard to roll into balls. Thanks for a keeper!

 
Dec 10, 2007

This has become one of my favorite recipes. I work in the bakery on my college campus and I made these for the director of the dining services once and that was that - now they're on the regular menu and I make them for students all the time :)

 
Aug 01, 2005

I was a bit puzzled by these cookies. When I tasted them fresh from the oven, something about the taste seemed "off". But then the longer they sat out (I didn't even cover them, they were so moist) the better they tasted. My ultra-picky boyfriend tried one and said, "It's sandy inside," but my father LOVES them. They are very filling cookies and have a nice, complex flavor. The sugar on top of the cracked surface is very pretty. I like how they're thick and chewy, plus somewhat healthier with the whole wheat. The only modifications I made were adding one cup of brown sugar and 1/2 white sugar, plus a little less flour than called for. Check them early because my first batch burned.

 
Sep 17, 2007

These were great! I like chewy cookies and these fit the bill. My hubby and two littles ones loved them too! They are very spicy and delicious. Be sure to let them cool completely before storing them as they have a tendency to stick together if too warm.

 
Mar 08, 2005

This is a wonderful recipe! No one could tell that it was mad ewith wheat flour. I made a few alterations: I used 1/2 cup of honey, 1/2 cup of splenda, and 1/2 cup of brown sugar for the white sugar in this recipe and it turned out great!

 
Nov 02, 2006

Excellent and thanks for sharing. The cookies are moist and delicious, sometimes I add soft candied Ginger for an extra kick. Every time I make this, usually at Christmas for my husband, I buy a new bottle of ground ginger. This guarantees great gingery cookies.

 

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Nutrition

  • Calories
  • 106 kcal
  • 5%
  • Carbohydrates
  • 18.5 g
  • 6%
  • Cholesterol
  • 15 mg
  • 5%
  • Fat
  • 3.4 g
  • 5%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 1.4 g
  • 3%
  • Sodium
  • 97 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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