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

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Ingredients

60
Original recipe yields 60 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.

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  • 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.

  • 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.

  • 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.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

105.9 calories; 1.4 g protein; 18.5 g carbohydrates; 14.3 mg cholesterol; 97.5 mg sodium. Full Nutrition

Reviews (210)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/13/2008
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. Read More
(136)

Most helpful critical review

Rating: 1 stars
10/29/2010
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. Read More
(4)
278 Ratings
  • 5 star values: 229
  • 4 star values: 35
  • 3 star values: 9
  • 2 star values: 2
  • 1 star values: 3
Rating: 5 stars
03/13/2008
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. Read More
(136)
Rating: 5 stars
09/05/2005
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! Read More
(91)
Rating: 5 stars
12/10/2007
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:) Read More
(60)
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Rating: 4 stars
08/01/2005
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. Read More
(47)
Rating: 5 stars
09/17/2007
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. Read More
(27)
Rating: 5 stars
03/08/2005
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! Read More
(27)
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Rating: 5 stars
11/02/2006
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. Read More
(24)
Rating: 5 stars
12/15/2010
Delicious! Subbed 1 cup white sugar and 1/2 cup brown sugar for the 1 1/2 cups of white sugar. Read More
(24)
Rating: 5 stars
05/17/2010
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!:) Read More
(23)
Rating: 1 stars
10/29/2010
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. Read More
(4)