This whole wheat ginger snaps recipe is for those who want to indulge in a sweet treat but also want to keep things a bit healthier. These cookies have the perfect balance of sweetness and spiciness, thanks to the combination of molasses and spices. They're crispy on the outside, chewy on the inside, and will fill your kitchen with the warm aroma of ginger and cinnamon.
While most of the ingredients for these ginger snaps are likely in your pantry already, you might need to pick up some whole wheat flour and molasses if you don't usually use them. Whole wheat flour gives the cookies a hearty, nutty flavor and makes them more nutritious than those made with white flour. Molasses, a thick syrup that's a byproduct of sugar production, lends a rich, caramelized sweetness and a moist texture to the cookies.
Whole Wheat Ginger Snaps Ingredients
Butter or margarine: A fat that adds richness and moisture to the cookies.
White sugar: Sweetens the cookies and helps them brown in the oven.
Eggs: Provide structure and help bind the ingredients together.
Molasses: Contributes sweetness and moisture, and gives the cookies their distinctive dark color.
Whole wheat flour: Adds a wholesome, nutty taste and makes the cookies more nutritious.
Baking soda and baking powder: Leavening agents that cause the cookies to rise in the oven.
Ginger: A spice that gives the cookies a warm, spicy flavor.
Nutmeg, cinnamon, cloves, and allspice: A blend of spices that add depth of flavor and a lovely aroma.
One reader, Johan Holder says:
This whole wheat ginger snaps recipe is a game-changer! The cookies turned out perfectly crispy on the outside and chewy on the inside. The blend of spices is just right, and the whole wheat flour adds a wholesome touch. I can't wait to make these again!
Techniques Required for Perfect Ginger Snaps
How to cream butter and sugar: Creaming butter and sugar involves beating the two ingredients together until the mixture becomes light and fluffy. This helps to incorporate air into the mixture, resulting in a lighter texture for the baked goods.
How to roll dough into balls: Take a portion of the dough and roll it between your palms to form a smooth, round ball. This helps to ensure even baking and consistent shape for the cookies.
How to dip the dough balls in sugar: Gently press the top of each dough ball into the white sugar to coat the top. This adds a sweet and crunchy texture to the cookies when baked.
How to check for doneness: To check if the cookies are done, look for cracked tops and slightly firm edges. For chewy cookies, remove them from the oven when they are just set, and for crispy cookies, bake them until the edges are golden brown.
How To Make Whole Wheat Ginger Snaps
Chewy and mildly spicy, these whole wheat ginger snaps made with ground cloves, allspice, nutmeg, and ginger make a quick and easy baked dessert.
Serves:
Ingredients
- 1cupbutter or margarine
- 1½cupswhite sugar
- 2eggs,beaten
- 1cupmolasses
- 4cupswhole wheat flour
- 1tbspbaking soda
- 2tspbaking powder
- 1tbspginger,ground
- 1½tspnutmeg,ground
- 1½tspcinnamon,ground
- 1½tspcloves,ground
- 1½tspallspice,ground
For Decoration:
- 1cupwhite sugar
Instructions
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Preheat the oven to 350 degrees F. Grease cookie sheets.
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In a large bowl, cream together the butter and sugar until smooth. Mix in the eggs, and then the molasses.
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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.
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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.
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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.
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Serve with your favorite hot drink.
Nutrition
- Calories: 105.79kcal
- Fat: 3.44g
- Saturated Fat: 2.04g
- Trans Fat: 0.12g
- Monounsaturated Fat: 0.88g
- Polyunsaturated Fat: 0.24g
- Carbohydrates: 18.50g
- Fiber: 0.93g
- Sugar: 12.56g
- Protein: 1.28g
- Cholesterol: 13.47mg
- Sodium: 80.01mg
- Calcium: 28.73mg
- Potassium: 116.25mg
- Iron: 0.62mg
- Vitamin A: 28.20µg
- Vitamin C: 0.03mg
Crucial Technique for Successful Ginger Snaps
When making these whole wheat ginger snaps, it's important to remember that the dough can be quite sticky due to the molasses. To make the process of rolling the dough into balls easier, lightly dust your hands with flour. This will prevent the dough from sticking to your hands and will help you achieve a smoother, more uniform cookie. Additionally, for an extra touch of sweetness and a beautiful presentation, consider rolling the entire cookie ball in sugar, not just the top. This will give your cookies a delightful sugary crunch with every bite.
Time-Saving Tips for Making Whole Wheat Ginger Snaps
Plan ahead: Prepare all your ingredients and equipment before you start. This will help you work more efficiently and avoid any last-minute scrambling.
Use a food processor: To quickly mix the dough and save time on mixing and kneading by hand.
Chill the dough: Chill the dough in the refrigerator before baking to make it easier to handle and prevent spreading.
Bake in batches: Instead of baking all the cookies at once, bake in batches to ensure even cooking and save time.
Use a cookie scoop: Use a cookie scoop to quickly portion out the dough and create uniform cookies for even baking.
Preheat the oven: Make sure the oven is fully preheated before baking to ensure consistent results and save time during the baking process.
Substitute Ingredients For Whole Wheat Ginger Snaps Recipe
butter or margarine - Substitute with coconut oil: Coconut oil can provide a similar richness and flavor to butter or margarine in the recipe.
white sugar - Substitute with coconut sugar: Coconut sugar can be used as a 1:1 replacement for white sugar and adds a subtle caramel flavor to the ginger snaps.
eggs - Substitute with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) or applesauce: Flax eggs or applesauce can act as a binding agent and provide moisture in place of eggs.
molasses - Substitute with honey or maple syrup: Honey or maple syrup can add a similar depth of flavor and sweetness to the ginger snaps.
whole wheat flour - Substitute with all-purpose flour or almond flour: All-purpose flour or almond flour can be used as a substitute for whole wheat flour, though the texture and flavor may vary slightly.
baking soda - Substitute with baking powder: Baking powder can be used as a substitute for baking soda, but the quantity may need to be adjusted.
ginger - Substitute with cinnamon: Cinnamon can be used as a substitute for ginger, providing a warm and aromatic flavor to the ginger snaps.
nutmeg - Substitute with allspice or cinnamon: Allspice or cinnamon can provide a similar warm and slightly sweet flavor to the ginger snaps.
cinnamon - Substitute with allspice or nutmeg: Allspice or nutmeg can be used to replace cinnamon, adding a warm and slightly sweet flavor to the ginger snaps.
cloves - Substitute with allspice or cinnamon: Allspice or cinnamon can provide a similar warm and slightly sweet flavor to the ginger snaps.
allspice - Substitute with cinnamon or nutmeg: Cinnamon or nutmeg can be used as a substitute for allspice, adding a warm and slightly sweet flavor to the ginger snaps.
white sugar - Substitute with coconut sugar: Coconut sugar can be used as a substitute for white sugar and adds a subtle caramel flavor to the ginger snaps.
Creative Ways to Serve Ginger Snaps
Elevate the cookie presentation: Arrange the ginger snaps in a circular pattern on a sleek, modern plate to create an eye-catching display.
Incorporate a touch of elegance: Place a small dollop of freshly whipped cream on the side of the plate to add a luxurious and indulgent element to the presentation.
Add a pop of color: Garnish the plate with a sprinkle of finely chopped crystallized ginger to introduce a vibrant and visually appealing contrast.
Utilize negative space: Leave a portion of the plate uncovered to allow the cookies to stand out and create a visually striking composition.
Emphasize precision: Arrange the cookies with meticulous attention to detail, ensuring uniformity in size and spacing for a polished and professional presentation.
Incorporate a modern twist: Serve the ginger snaps on individual mini slate boards to infuse a contemporary and sophisticated element into the presentation.
Highlight the homemade aspect: Place the ginger snaps in a rustic wicker basket lined with parchment paper to evoke a cozy, homemade charm.
Create a sensory experience: Accompany the presentation with a sprig of fresh mint to infuse a subtle, refreshing aroma that complements the warm, spicy notes of the ginger snaps.
Essential Kitchen Tools for Making Ginger Snaps
- Oven: An essential appliance for baking and cooking a wide variety of dishes.
- Mixing bowl: Used for combining ingredients and mixing batters or doughs.
- Cookie sheets: Flat, rectangular metal sheets used to bake cookies and other baked goods.
- Wire racks: Used for cooling baked goods and allowing air to circulate around them.
- Measuring cups and spoons: Essential for accurately measuring ingredients for baking.
- Spatula: Used for mixing, spreading, and lifting baked goods.
- Food processor: Useful for blending and mixing ingredients for the cookie dough.
- Rolling pin: Used to roll out the cookie dough to an even thickness before cutting or shaping.
- Baking soda: A leavening agent used to help baked goods rise.
- Baking powder: Another leavening agent used to help baked goods rise.
- Mixer: Electric mixers are used for creaming ingredients and mixing dough or batter.
Storing and Freezing Homemade Ginger Snaps
Once the ginger snaps have cooled completely, store them in an airtight container at room temperature for up to 1 week. To keep them crisp, place a piece of bread in the container with the cookies. The bread will absorb any excess moisture, preventing the cookies from becoming soft.
For longer storage, freeze the ginger snaps in a freezer-safe container or resealable plastic bag. Arrange the cookies in a single layer, separating each layer with a piece of wax paper or parchment paper to prevent them from sticking together. The cookies can be frozen for up to 3 months.
To thaw frozen ginger snaps, remove them from the freezer and let them sit at room temperature for about 30 minutes. If you prefer your cookies warm, you can reheat them in a preheated 350°F (175°C) oven for 5-7 minutes before serving.
If you plan to decorate the ginger snaps with icing or frosting, wait until the cookies have thawed completely before applying the decoration. Store decorated cookies in a single layer in an airtight container to prevent the icing from getting smudged or damaged.
To maintain the best texture and flavor, avoid storing the ginger snaps in the refrigerator, as this can cause them to absorb moisture and become soft. Room temperature storage or freezing is recommended for these whole wheat treats.
How To Reheat Leftover Ginger Snaps
Preheat your oven to 350°F (175°C). Place the ginger snaps on a baking sheet lined with parchment paper. Bake for 5-7 minutes, or until they are heated through and slightly crisp around the edges. This method will help restore their original texture and bring out the flavors of the spices.
For a quicker option, you can use a microwave. Place the cookies on a microwave-safe plate and heat them in 10-second intervals until they reach your desired temperature. Be careful not to overheat them, as this can cause the cookies to become soft and lose their signature snap.
If you prefer a softer, chewier texture, wrap the ginger snaps in a damp paper towel before microwaving them. This will help introduce moisture back into the cookies, making them more pliable and chewy.
For a crispy exterior and a warm, soft interior, try using a toaster oven. Preheat the toaster oven to 350°F (175°C) and place the cookies on the wire rack. Heat for 3-5 minutes, or until they reach your desired level of crispness.
If you have an air fryer, you can also use it to reheat your ginger snaps. Set the air fryer to 350°F (175°C) and place the cookies in the basket, ensuring they are not overcrowded. Heat for 2-3 minutes, or until they are warmed through and slightly crispy.
Interesting Trivia About Ginger Snaps
The ginger snaps recipe originated in the 19th century and was often used as a remedy for indigestion due to the ginger's digestive properties.
Is Making Ginger Snaps at Home Cost-Effective?
The cost-effectiveness of this whole wheat ginger snaps recipe is quite high. The main ingredients, such as whole wheat flour and spices, are generally affordable and can be found in most households. The recipe yields a large batch of cookies, making it suitable for a family of 4. The approximate cost for a household of 4 people is around $10-$15, depending on the availability of ingredients. Overall Verdict: 8/10. The use of whole wheat flour adds a nutritional boost, and the warm spices create a delightful flavor.
Are Whole Wheat Ginger Snaps Healthy?
This whole wheat ginger snaps recipe has some healthy elements, but it also contains ingredients that may not be considered nutritious:
- The use of whole wheat flour instead of refined white flour is a positive choice, as whole wheat provides more fiber, vitamins, and minerals.
- The recipe includes a variety of spices like ginger, nutmeg, cinnamon, cloves, and allspice, which offer antioxidants and potential health benefits.
However, there are some concerns:
- The recipe calls for a significant amount of sugar (1½ cups white sugar in the dough and 1 cup for decoration), which can contribute to excessive calorie intake and potential health issues if consumed in large quantities.
- Butter or margarine is used, which can be high in saturated fat and calories.
To make this recipe healthier, consider the following suggestions:
- Reduce the amount of sugar in the dough by 1/2 cup to 1 cup and skip the additional sugar for decoration. You can also experiment with natural sweeteners like honey or maple syrup.
- Replace half of the butter with unsweetened applesauce or mashed ripe bananas to reduce the saturated fat content while maintaining moisture.
- Incorporate additional healthy ingredients such as finely chopped nuts (e.g., walnuts or almonds) or seeds (e.g., flaxseeds or chia seeds) to boost the nutrient profile.
- Serve the ginger snaps with a side of fresh fruit to add more vitamins, minerals, and fiber to the overall snacking experience.
Editor's Opinion on This Ginger Snap Recipe
This whole wheat ginger snaps recipe offers a delightful twist on the classic ginger snap cookie. The use of whole wheat flour adds a nutty flavor and a hearty texture, while the blend of spices creates a warm and comforting aroma. The cookies can be baked to your desired level of crispiness, making them versatile for different preferences. The addition of the sugared top adds a delightful crunch and sweetness. These cookies are perfect for enjoying with a cup of tea or coffee, and they are sure to be a hit with anyone who loves a traditional cookie with a wholesome twist.
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Why trust this Whole Wheat Ginger Snaps Recipe:
This whole wheat ginger snaps recipe is a wholesome and flavorful treat that combines the goodness of whole wheat flour with the warm and aromatic spices of ginger, nutmeg, cinnamon, cloves, and allspice. The use of molasses adds a rich and deep sweetness, while the touch of baking soda and baking powder ensures a perfect rise and texture. With a delightful crackled top and a chewy or crispy texture, these cookies are a delightful accompaniment to your favorite hot drink. Trust in the wholesome ingredients and delightful flavors of this recipe.
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