Whole Wheat Ginger Snaps

Whole Wheat Ginger Snaps


"Spicy and chewy Ginger Snaps made with all whole wheat flour. Yummy!!"
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25 m servings 106 cals
Serving size has been adjusted!

Original recipe yields 60 servings



  • Calories:
  • 106 kcal
  • 5%
  • Fat:
  • 3.4 g
  • 5%
  • Carbs:
  • 18.5g
  • 6%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 97 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

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  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.


  1. 243 Ratings

Most helpful positive review

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 real...

Most helpful critical review

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 rec...

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 real...

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 us...

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...

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 m...

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...

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 s...

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...

Delicious! Subbed 1 cup white sugar and 1/2 cup brown sugar for the 1 1/2 cups of white sugar.

YAY!! A homemade ginger snap recipe that we love!! The Hubster & I are both BIG fans of ginger snaps and these hit the spot! The spices are perfect and we devoured nearly two dozen in one eve...