Whole Wheat Ginger Snaps
Spicy and chewy Ginger Snaps made with all whole wheat flour. Yummy!!
Spicy and chewy Ginger Snaps made with all whole wheat flour. Yummy!!
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.Read More
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.
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!
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 :)
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.
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!
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.
Delicious! Subbed 1 cup white sugar and 1/2 cup brown sugar for the 1 1/2 cups of white sugar.
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.
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 evening. :) I took the advice of another reviewer & used apple sauce for half of the butter called for. It was the only change I made & it worked out great! I'm sure the full amount of butter would only make these more awesome, I just wouldn't eat as many! :P I halved the recipe and my batch made 36 perfect sized cookies. Thank you SO much for sharing this recipe! Will make again & again! :)
This is a great recipe, I love this cookies, I make the recipe to 30 servings and change 1/2 cup molasses and 3/4 cup white sugar by 26 packets of Splenda and use margarine light. This recipe is great to diabetes people and syndrom X.
THESE ARE SOOOOOOO GOOD! I made the following changes: subbed half of the butter for unsweetened applesauce and cut the sugar by 1/4 cup. I used a melon baller, so my cookies were smaller than normal, but a great size for an after dinner cookie or small snack. I dipped some of the cookies in sugar for decoration to see the difference. While they do look prettier (think fairy princess), it's an unnecessary step. To get the cookie crisper, you can also mash them with a spoon a little. Mine didn't change shape from the time I put them in the oven. Thanks for this amazing, non-guilty pleasure!!
WOW! Hands down the best gingersnaps Ive ever made! I prefer this recipe over my grandmothers' that I make every Christmas! Thank you for sharing. I find it hard to have a good tasting cookie when there is any amount of whole wheat flour added... and in these I cant even tell! I am excited to share these with my family Christmas eve.
A new family favorite! My 6 year old has asked me to make them twice since the first time. Perfect recipe just as is, and less guilt with the whole wheat. I have also tried the maple syrup substitution, which gave them a slightly milder flavor, but still wonderful cookies. Thanks, Mrs. Daycare!
Love, love, love these! Of all of the christmas cookies I made this year, these were my favorites! Thank you for the recipe. A real keeper!!
Let me say up front: I am not a good cookie baker. I'm always afraid they will be underbaked and so I consistently overbake them. However, I made these exactly as written (save for the cloves, which I don't care for) baked them for the full 15 minutes and they are absolutely PERFECT!!! Yay me! I wish I'd had coarse sugar, as that would have shown up better after baking, but they still have the perfect cracks and taste great! I love this recipe and thank you for posting it!
These were good. I got several compliments on them. I'm trying to get away from using white flour as much as possible, so this was a perfect recipe. My only problem was that mine seemed to be a little flat. I'm going to give it a second try to see if I can make them thicker.
YUM YUM YUM: my first completely whole-wheat cookie and they were gone within an hour of coming out of the oven! Added more ginger and cinnamon than the recipe called for which worked out wonderfullly
I needed to make a few adjustments because of a shortage of ingredients. I halved the recipe, but didn't have enough molasses by about a 1/6 of a cup and used sorgham molasses instead (found only in the South. It's not quite as sweet) and next time I might add more spiceage. Same amount of ginger and nutmeg, but a little more clove and cinnamon. My cookies felt like they had wheat bran in them due to the course cut of my whole wheat which while exceptional in bread, made for a cookie with a bran-y texture.
I made these for a book club cookie exchange, we ended up getting completely drunk on wine and digging into the boxes of cookies. Everyone went crazy for these and we ate ALL of them in about an hour. I have been searching and SEARCHING for a whole wheat flour ginger cookie that tastes as delicious as its regular flour counterparts. THIS IS THE ONE! MY GOD! Cooking them for exactly 10 minutes made the perfect cookie. I shorted the flour a tiny bit and didn't add as much molasses, simply because I didn't have what I needed. I replaced it with maple syrup and it worked brilliantly. This batch made me over 75 cookies. PERFECT recipe for a cookie exchange/ christmas time gifts. CAUTION: If you get drunk you will eat all of these cookies. Sidebar: they're just as delicious sober.
I used Blackstrap molasses, that might have been a bitter mistake but followed the rest of the recipe to a T. Chill dough in fridge in between batches, makes it easier to roll in your palm. My slightly chewy cookies were about the size of a truffle prior to cooking 11 minutes @ 350 degrees. Also rolled entire cookie in pure cane sugar rather than just the top as the recipe suggests. My toddler LOVES them - and I love being able to give him homemade cookies made from whole wheat flour! Will try next time with a different kind of molasses or perhaps maple syrup as the recipe "owner" suggests in her updated review.
They're not bad. I used maple syrup and added more cinnamon, which was fine, but they still tasted a little wheaty to me and were more thick, than chewy. I really wanted a nice chewiness to it, but didn't get that. Maybe it needs more butter or something?
These cookies are excellent. I like soft ginger snaps, and these fit the bill. The mix of spices is perfect!
What can I say about this recipe? I have been looking for a soft ginger cookie for nigh onto thirthy years....something to rival a cookie I used to enjoy as a child. In this little number I have finally found it and more! My childhood cookies were not made with whole wheat, so that was an added bonus! These are TO DIE FOR! Just like Goldilocks said, these are "Just right!" Spicy, Chewy, Moist and DELICIOUS! Thank you ever-so-much! My only caviat is to make sure your whole wheat flour and spices are not stale, which might be why one reviewer said they were sandy. Given that the ingrediets are fresh, this recipe is excellent as is with no changes to the recipe. YUMMY!
These are amazing! I made them from my roommates right before I flew out for Christmas, but now I'm making them again for myself.
These tasted amazing, and were very easy to make either crispy or chewy. I made them without the ground cloves.
Never made these before - will definitely make the Christmas cookie list this year:) Tried them out, as a friend requested SOFT ginger snaps as a birthday gift. (I always make people their fave cookie for their birthday.) The dough was a royal pain in the neck, though. Followed the recipe to a T up until I started working with the dough. Ended up adding another 1/4 cup of flour. Wish I'd known I needed to chill the dough first because I really didn't have time for that. However, they're a hit at home, and with my birthday friend!!
Awesome. Loved the whole-wheat flavor. My boyfriend claimed he could tell they were "healthier" but he still said he loved them and they disappeared pretty fast!
I do not like molasses and gingersnaps are not a favored cookie in my home. I made these for an exchange and had to sample before they were deemed good enough to share. These are AMAZING. The whole wheat mellows the "snap" of the molasses with out losing any of the flavor. I will not only be making these again, but will be making a batch for my family to keep this afternoon.
These were delicious! I made them exactly as the recipe called for. I baked the first batch at 12 minutes---too long. I made the second batch at 10 minutes and they were prefectly soft and chewy. My coworkers loved them!
These are VERY GOOD. A perfect ginger snap cookie, better than the store.
I did not use cloves, these are the best!
Very tasty! I did substitute applesauce for half of the butter and my batter was rather sticky even after refrigerating, but these cookies turned out great!
Great recipe, however I thought 1 T baking soda seemed odd, so I used 1 t. Also used raw sugar, which doesn't always work in some cookie recipes, but terrific in and on these. I love the way the larger grains look and taste on the finished product as well. Thanks! It's a keeper:)
I made these for a pregnant friend who was having bad morning sickness. When I was making them, I ran out of molasses, so I used honey to make up the rest (it turned out to be about half and half). I also added ground ginger to the sugar and rolled the balls in that. I made them again for my family, this time with all the molasses and I found the molasses flavor too strong (I use blackstrap, though, so that could be why). Everyone who has tried any from the first batch has said they are the best ginger cookies they have ever had- ever. I would have to agree. These will be a staple in our house. Thank you for a most excellent recipe!
I really enjoyed this cookie. I found like another reviewer a "sandy" taste when fresh from the oven but disappeared once cooled. I think this is the whole wheat flour. I have had better molasses cookies but I liked that this one was with whole wheat flour. there was something I can't quite put my finger on - they were almost too sweet, with a very strong molasses taste. Could have been the molasses I used too (dark). Overall a very good cookie, thanks!
Easy to make, delicious to eat! I switched out the 1-1/2 cups of white sugar for 1 cup brown, 1/2 cup white, and then used turbinado sugar for decoration. I also used a full flavor rather than a mild molasses. This recipe is definitely a keeper!
These were fantastic, so easy to make. I followed the recipe exactly and they were a great hit at the cookie exchange. My husband and son loved them, nice and spicy and smell great while baking.
I made this recipe without any changes to the ingredients or measurements, except that I opted for unsalted butter and I ground up allspice, clove, and nutmeg in a coffee grinder, which I think provides a little stronger flavor than pre-ground. It was easier to roll them in sugar than just dip the tops. I also baked them on parchment paper so they are easier to lift off the pan. Warm, they were a little chewy in the center and had a nice crunch around the edges. I stored them right away in a tupperware, so hopefully they will retain a little bit of that chewiness when they fully cool off. I love that this recipe uses whole wheat flour, and I am keeping these in the regular rotation.
Excellent! These will be a staple in my Christmas cookbook. I followed the recipe exactly.
O man I made these today for my son's birthday party and everyoned LOVED them. Many compliments, exactly what I was aiming for. Can't even tell they're whole wheat. Thanks so much! I'll be making these every Christmas!
Fantastic! Really wonderful flavor , spicy, and very soft. I added about 3T grated, fresh ginger and about 2T crystalized ginger.
Yummy! I did follow some substitution suggestions. For example the butter and applesauce. I do agree that it is hard to make into balls....so i chilled the dough :) Wonderful for the holidays, both the taste and the aroma of them baking!
These are great! The whole wheat taste in these cookies is really good.
Used 1/2 WW and 1/2 AP, I think all WW would have been quite heavy as these were already quite heavy. Cardamom in place of the nutmeg. Use the full baking time plus leave in turned off oven for "snaps" - about 12 mins for a chewy cookie. Will make again, I used to think shortening was req'd for these cookies but this recipe proves that wrong.
I just made this and loved it. It came out a little more molassesy than I expected but it still tasted great. I changed it just a little on a whim. While getting the spices from the cupboard I saw my container of cayenne powder and thought hmmmmm. :) I added two teaspoons of cayenne and the result was remarkable. The warmth of the cayenne went so well with the other spices. Of course you could divide your dough in half and just add a teaspoon to one half, but I think I'll be adding cayenne regularly from now on. I also flattened them a bit after the first batch and left them in for the full 15 mins because I wanted crispier cookies. Thanks mrsdaycare for such a great recipe. Oh one more thing. I forgot these were 100% whole wheat cookies when i was eating them.
Delicious! You'd never know they were whole wheat.
I've been making these cookies and I always liked them but this time I made some lucky substitutions when I needed to make cookies last minute with what I needed in the house. I used half molasses and half dark corn syrup and instead of all the spices I used the ginger and then put in pumpkin pie spice for all the rest. My kids and husband said they were better then ever! I drop them instead of roll them because it's easier and you really can't tell the difference.
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.
FANTASTIC. Many ginger snap recipes contain only ground ginger and cinnimon. The additon fo rthe nutmeg, allspice and cloves made all the difference if you're looking for a spicy cookie.
I just made these for a work baby shower and they turned out awesome! Still getting rave reviews from coworkers today. I followed the recipe exactly, baked for 12.5 minutes on sheets with silicon mats. I definitely didn't get the "grittiness" others are mentioning by using whole wheat flour. Perfect with coffee!
I halved the recipe and it turned out great. The dough was really sticky, so I ended up using 2 1/2 cups ww flour instead of 2 like the halved recipe called for. They baked for about 8 minutes and turned out perfect - moist and slightly chewy. Will definitely make again!
So chewy! Love it! But watch it closely, do not let it overbake!! I made 3 batches and the best one (the wonderful extra chewy one) took 2 min less than the recipe's time.
These are really good. You can't tell they are healthy. However, I do mix a splash of water with some confectioners sugar and ice the tops. YUM!!
These were so good, I ate the cookie dough. I never eat the cookie dough! I didn't change a thing, and I did use the heaping spoonfuls of spice. They turned out amazing!
These are delicious!! I'm trying to bake more with whole wheat flour (I don't even have white flour in the house) so it was a wonderful surprise to see these. I altered it just a little, instead of 1 cup of butter I used 1/2 cup smart balance and 1/2 cup unsweetened applesauce, I didn't use the full cup of molasses either just because I didn't have enough, and I didn't add cloves because it's not something I have in the house but they still turned out great. I flattened them on the cookie sheet to make them thin and cooked them a little longer because I like my ginger snaps crispy. These are great with a big glass of milk!!
These cookies are fantastic! They were chewy but you couldn't tell that they were whole wheat. The spices were just perfect but I did add a bit of topping to the cookie before putting it in the oven. I put one package of crystallized ginger and 1 cup of white sugar into a food processor and blended it until well mixed. Then I dipped the cookie balls into the mixture before putting into the oven. It adds an extra kick!
Fantastic! These were some of the all-time best cookies we've ever made. We bake ours for only 9-10 minutes, so they stay soft. But they don't stay long! Each batch is gobbled up quickly. Try them.
These are fantastic - will make again and again!
These were yummy! We don't have molasses here, so I substituted 3/4 cup very dark brown sugar and 1/4 cup honey. I love a chewy cookie, and these fit the bill. I loved the whole wheat flour in these... tasted nice.
GREAT!!!!! I got my son and his girlfriend a gingerbread cookie jar and I will put these in it ....they love gingerbread and I know they will love this!!
These were great. I made a few changes, but I'm sure that would have been excellent as is, but I don't like to use that much sugar or butter. I used 2 cups white whole wheat and 2 cups of whole spelt flour as I prefer spelt over wheat. I used 3/4 cup of raw sugar, 3 TBS of butter and a handful of pecans that I made into pecan butter in my coffee grinder instead of using oil. I did cut back on the baking soda to 2 tsp. These were so good - my kids loved them. I will use this recipe again especially at Christmas time! Great spice combo.
These were fabulous tasting- even better than my standby whole wheat ginger spice recipe- except dough not as versatile for shaping, merely rolling into balls.
My whole family loved these. I love finding traditional cookie recipes that taste good using whole wheat flour. I used whole wheat pastry flour so it would be finer and have a less grainy texture as some whole wheat cookies can have.
I luv this recipe. Allrecipes is the best!! I made it with my friend and we had a blast. These cookies are life changers.
Excellent, I followed the recipe exactly. Bake time was about 9 minutes, and it made a HUGE amount (I think around 10 dozen) as I rolled the balls about 1 inch in diameter. Thanks!
These are delicious and easy to make. Mine ended up chewy but next time I will make the balls smaller and bake longer. Thanks for the recipe.
These were okay. I had some wheat flour I wanted to use, and thought I'd give these a try. I needed to add another 1/4 or 1/3 cup of flour, and I advise you refrigerate the dough for an hour or two to make it easier to work with. I also set the oven to 325 and I was glad I did because they would have burned at 350. The cookies flattened out a lot more than I wanted them to... Thanks for the recipe, but I'll stick with the Mom's Ginger Snaps recipe off this site. :)
This recipe is great! I'm Hindu and my family doesn't eat eggs, but we still love good Christmas cookies. I added a stick and a half more of butter, about 3 tbsp of milk, and 2 tbsp of corn starch to substitute the eggs. They tasted wonderful!
My favorite ginger snap recipe!
Best snaps ever! Soft and delicious : )
Delicious. I enhanced the spices by adding a quarter teaspoon of cayenne pepper.
Excellent! 1 cup butter = 240 gr (Replaced half with applesause) Replaced molasses with 1 tbs molasas and the rest silan
My family and I love these cookies. I add more spices like everyone suggested and I had some crystalized ginger, chopped it up, and put it in the batter. Yum!
Fantastic! I didn't have allspice so I bumped up the ginger and nutmeg. I also mixed some sprinkles in with the sugar for the topping and they looked very festive.
Nice flavor, but the batter was too moist. The dough was too wet and sticky to roll into balls, so I scooped it out with a small scooper. The cookies spread out thinly. I added more flour to the remaining batter, and that helped a little. I suggest adding an extra cup of whole wheat flour to the ingredient list. Also, I sometimes use a course-ground whole wheat flour that might have worked better. I'll try it one more time with the courser flour before I delete it from my recipe box.
I added about 1/2 more spices than it called for to make them extra spicy and they turned out great.
I liked these and my husband raved. I made them for him especially,since he is a fan of ginger snaps. I did increase all the spices by a half teaspoon. I made homemade masala chai and we dunked them. Now that was quite the flavor combo! Love that they are made healthier with whole wheat flour.
I also cut butter with 1/2 unsweetened applesauce. Really enjoyed these, will be making them again. Thanks for healthy cookie recipe!
Followed the recipe exactly...absolutely fabulous and it felt good knowing they were made with whole wheat flour.
Mixed feelings! I made the recipe exactly as given, but am not sure if I used the correct molasses. I went to the store especially to get some, and there were two to choose from. The Black Strap Molasses had a label which stated it was for use also in ginger biscuits, etc., and that is what I thought was right then. However, I really did not like the bitter aftertaste that it left in my mouth, and my husband had the same comment. The spice was overpowering the ginger for me, but I loved the old fashioned look with the cracking on the top. This worried me all night, and because I ran out of eggs, I was at the local garage at 06:00 this morning so that I could try it again, this time with variations. I then used half flour and half wholewheat flour, cut down considerably on the spices, but not the ginger. I left out the molasses totally and used a bit of maple syrup that I had leftover with syrup. This morning's batch came out more to our taste. I plan to try it once more, with even more ginger, and perhaps less sugar.
Best ginger snaps ever! My husband is a 'cookie monster' and he rated these as keepers!
I LOVED these! They turned out perfect and my husband really liked them. I put about 3Tb of butter in a 1 cup measuring cup then filled the rest with applesauce. I used 3/4 c. of Splenda and 1/4 C. of brown sugar. I also only dipped some of the cookies in the white sugar before baking- it only really makes an aesthetic difference, but the ones without it looked great so I say it's not worth the calories. I also DID press mine down, otherwise they just got too tall and puffy, but there's not harm in that either. I loved these cookies- especially all the spices and mollases. YUM! I Will definitely make these again!
Can't even tell they're made with whole wheat!
My grandma and grandpa were skeptical of whole wheat flour but are now believers. Put some red and grean sugar on them and they are super festive. Use different colors for different holidays.
Delicious! Exactly what I was hoping for! The ONLY thing that might make it better is if the cookies were thinner -- it was slightly thick for a hard cookie.
My husband didn't even notice the whole wheat. This is his favorite cookie.
Love it!!! Turned out so soft and chewy, definitely a new family favorite
Easy and very tasty! I had some fresh ginger left over for another recipe and put into this, wow! My family absolutely love this, this will definitely go into my recipe box
Absolutley wonderful. Easy to make and fairly healthy as far as cookies go. My son and guests had no idea it was WW.
This recipe was great. I mixed all the ingredients and come to find out I didn't have any cookie sheets so I used a 6 cup over sized muffin pan and made 6 huge muffins. These came out perfect....now if I only added raisons. Took a little while longer to cook but completely worth it. taste like bran muffins with a little kick
These are quite good; using whole wheat flour makes them chewy than regular ginger snaps. As these are healthier I may make these from now on.
These are a really good Chewy Ginger Snap, unless you forget them and bake too long, then they are a very good crunchy Ginger Snap! My only problem was that they didn't turn out as pretty as the picture! Mine were very flat! This recipe is a keeper! Thanks MRSDAYCARE!
I didn't like them very much. Too much spice.
I like them crispy, but you can adjust the time to make them soft/chewy or crispy. Crispy was def. 15 minutes. My cookies didn't crack on the top. Which doesn't matter at all to me as far as the recipe goes. I did not think the spices were overpowering at all. The dough was a little sticky so I had to dip my fingers in the WW Flour to make roll into ball better. The use of WW Flour does not change the taste but a slight change in texture, even visual texture, but that is expected. I will reduce sugar the next time just because I want to try it that way.
so yummy! Cant believe they are kinda healthy. An entire batch was gone in minutes... cant believe it took so long to make them and it definitely didnt take that long for people to eat all of them.
turned out great! I used pumpkin pie spice for allspice and they are delicious.
These cookies are now on my annual Christmas cookie list! I was hesitant to use all whole wheat flour, but I'm glad I did. It's impossible to tell! They are soft and delicious. I didn't have ground allspice, but I did everything else exactly like the recipe.
very tasty whole wheat cookies. kids love them as much as we do. replaced butter with aple sauce and came out perfect.
My husband asked me to make him some Ginger Snap cookies... I have never made these before...but they turned out great. I followed the recipe exactly how its written. I thought the dough smelled funny but the molasses just really smells strong. A couple of things I added at the end. The dough was really hard to roll into balls, it kept sticking to my hands. So I had a plate full of some whole wheat flour and sprinkled the dough with flour first to make it easier to roll, then I rolled it in the sugar. Wonderful receipt I will definitely make these again next year. wonderful taste too!!!