I love this recipe because it creates beautifully spiced cookies with a satisfying texture and a wholesome twist. The whole wheat flour doesn’t make them heavy; instead, it gives the cookies a warm, nutty flavor that pairs perfectly with the ginger and molasses. They’re easy to mix, make a big batch, and fill my kitchen with the best holiday aroma.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 ½ cups white sugar, divided 1 cup butter or margarine 2 eggs, beaten 1 cup molasses 4 cups whole wheat flour 1 tablespoon baking soda 1 tablespoon ground ginger 2 teaspoons baking powder 1 ½ teaspoons ground nutmeg 1 ½ teaspoons ground cinnamon 1 ½ teaspoons ground cloves 1 ½ teaspoons ground allspice
Directions
I start by preheating the oven to 350 degrees F and greasing my cookie sheets.
In a large bowl, I beat 1 ½ cups of the sugar with the butter until smooth. I stir in the eggs and then the molasses.
In another bowl, I whisk together the whole wheat flour, baking soda, ginger, baking powder, nutmeg, cinnamon, cloves, and allspice. I add heaping measures of the spices if I want an extra punch of flavor. I stir the dry mixture into the molasses mixture just until blended.
I roll the dough into small balls and dip the tops into the remaining 1 cup of sugar. I place the dough balls on the baking sheets about 2 inches apart.
I bake the cookies for 10 to 15 minutes, depending on whether I want them chewy or crispy. When the tops are cracked, they’re done. I transfer them to a wire rack to cool.
I sometimes add a bit of orange zest to brighten the flavor. For an extra chewy cookie, I slightly underbake them. If I want a deeper molasses flavor, I use dark molasses. I also enjoy rolling the dough balls in coarse sugar for extra crunch and sparkle.
Storage/Reheating
I store the cookies in an airtight container at room temperature for up to a week. They also freeze well—I freeze them baked or freeze the dough balls and bake them later. To refresh cookies that have softened, I warm them in the oven for a couple of minutes.
FAQs
Can I use light whole wheat flour?
Yes, it makes the cookies slightly lighter in texture.
Can I substitute some whole wheat flour with all-purpose flour?
Yes, I often replace 1 cup of whole wheat flour with all-purpose for a softer cookie.
Can I use dark brown sugar?
Since this recipe uses white sugar, I stick to it, but dark sugar adds deeper molasses notes if I experiment.
How do I make the cookies crisp?
I bake them a few minutes longer until deeply set.
How do I keep them chewy?
I pull them from the oven slightly earlier and store them airtight.
Can I add crystallized ginger?
Yes, chopped crystallized ginger adds amazing texture and spice.
Do these spread a lot?
They spread moderately; spacing 2 inches apart works well.
Can I make the dough ahead?
Yes, chilling the dough for a few hours enhances the spice flavor.
Can I freeze the dough?
Yes, I freeze dough balls and bake them straight from the freezer.
Can I reduce the sugar?
A slight reduction works, but too much may affect texture and spread.
Conclusion
I love how these whole wheat ginger snaps deliver classic spice and molasses richness with a wholesome twist. Whether I want them chewy or crisp, they come out flavorful, aromatic, and perfect for sharing—an easy, nostalgic cookie I return to every year.
