Whole Wheat Ginger Snaps Recipe

Whole Wheat Ginger Snaps Recipe

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.

Preparation: 10 minutes
Cooking: 15 minutes
Total: 25 minutes



  • 1cupbutter or margarine
  • cupswhite sugar
  • 2eggs,beaten
  • 1cupmolasses
  • 4cupswhole wheat flour
  • 1tbspbaking soda
  • 2tspbaking powder
  • 1tbspginger,ground
  • tspnutmeg,ground
  • tspcinnamon,ground
  • tspcloves,ground
  • tspallspice,ground

For Decoration:

  • 1cupwhite sugar


  1. Preheat the oven to 350 degrees F. Grease cookie sheets.

  2. In a large bowl, cream together the butter and sugar until smooth. Mix in the eggs, and then the molasses.

  3. 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.

  4. 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.

  5. 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.

  6. Serve with your favorite hot drink.


  • 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
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