Whole Wheat Ginger Snaps

Whole Wheat Ginger Snaps


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

Ingredients 25 m {{adjustedServings}} servings 106 cals

Serving size has been adjusted!

Original recipe yields 60 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 106 kcal
  • 5%
  • Fat:
  • 3.4 g
  • 5%
  • Carbs:
  • 18.5g
  • 6%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 97 mg
  • 4%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. 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.
  3. 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.
  4. 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.
Tips & Tricks
Gingerbread Men

See how to make easy 5-star gingerbread cookies.

Triple Chocolate Chip Cookies

Make chocolate chip cookies without an electric mixer.

Rate recipe

Your rating


Reviews 184

  1. 243 Ratings


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!

K. Birkel

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 :)