Whole Wheat Ginger Snaps

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Warmly spiced whole wheat ginger snaps with rich molasses flavor and a hearty, nostalgic texture—chewy or crisp depending on bake time.

2 1/2 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 1/2 teaspoons ground nutmeg

1 1/2 teaspoons ground cinnamon

1 1/2 teaspoons ground cloves

1 1/2 teaspoons ground allspice

Cook Mode Prevent your screen from going dark

Preheat oven to 350°F and grease cookie sheets.
In a large bowl, beat 1 1/2 cups white sugar with butter until smooth.
Stir in eggs, then molasses, mixing until fully combined.
In another bowl, whisk whole wheat flour, baking soda, ginger, baking powder, nutmeg, cinnamon, cloves, and allspice.
Stir dry ingredients into the molasses mixture just until blended.
Roll dough into small balls and dip the tops into the remaining 1 cup sugar.
Place dough balls 2 inches apart on prepared baking sheets.
Bake 10–15 minutes, depending on desired chewiness or crispness, until tops are cracked.
Transfer cookies to a wire rack to cool.

Add orange zest for brightness.

Underbake slightly for chewier cookies.

Use dark molasses for deeper flavor.

Roll in coarse sugar for added crunch.

Chopped crystallized ginger boosts spice and texture.

Find it online: https://chocolatecoveredamy.com/whole-wheat-ginger-snaps/