Whole Wheat Ginger Snaps
Whole Wheat Ginger Snaps deliver a warmly spiced bite with molasses richness and a pleasing chew, thanks to whole wheat flour. Fragrant ginger, nutmeg, cinnamon, cloves, and allspice create a cozy, bakery-style aroma, and a sugar-dusted top adds sparkle and crunch. Ideal for holiday cookie trays, afternoon coffee breaks, or gifting.
- Prep10 mins
- Cook15 mins
- Serves60
- DifficultyEasy
- 1
Preheat the oven to 350 degrees F (175 degrees C). Grease the cookie sheets.
- 2
Beat 1 1/2 cups sugar and the butter in a large bowl until smooth. Stir in the eggs, then stir in the molasses. In a separate bowl, whisk the whole wheat flour, baking soda, ginger, baking powder, nutmeg, cinnamon, cloves, and allspice, adding heaping amounts if you prefer a lot of spice; stir this into the molasses mixture just until blended.
- 3
Roll the dough into small balls; dip the tops of the balls into the remaining 1 cup white sugar. Place the cookies about 2 inches apart on the prepared cookie sheets.
- 4
Bake in the preheated oven until the tops are cracked, 10 to 15 minutes. Bake longer for crispy cookies and less time for chewy cookies. Cool on wire racks.
- Calories 103.46 kcal Moderate
- Protein 1.57 g Low Source
- Carbs 16.54 g Moderate
- Total Fat 3.79 g Low Source
- Saturated Fat 2.3 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 16.24 mg Moderate
- Sodium 7.01 mg Low Source
- Fiber 1.59 g Low Source
- Sugar 9.45 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 16.9 mg Low Source
- Iron 0.58 mg Low Source
- Potassium 133.75 mg Low Source
- Vitamin A 2.05 mcg_rae Low Source
- Vitamin C 0.02 mg Low Source
- Vitamin D 0.06 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Milk 🥛
- Wheat 🌾
- Gluten