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Submitted by Jessica of My Baking Heart

Whole-Grain Gingersnaps


2 c all-purpose flour
2 c whole wheat flour
2 tbsp ground ginger
1 tsp ground cinnamon
2 tsp baking soda
1 tsp salt
1 c sugar
3/4 c unsalted butter, room temperature
2 lg eggs
1 c dark molasses


In a medium bowl, whisk together both flours, ginger, cinnamon, baking soda and salt until blended. In a large bowl, with hand mixer on medium to high speed, beat sugar and butter together until light and creamy, scraping down the bowl as necessary. Beat in eggs and molasses. Then on low speed, blend in flour mixture. Cover dough and refrigerate for 1 hour – dough will be sticky, this makes it easier to handle.

Preheat oven to 350 degrees F. With greased hands, shape dough into 1-inch balls. Dip the tops of the balls into nonpareils; place balls 2-1/2 inches apart on a baking sheet lined with parchment paper. Bake cookies until tops are slightly cracked, 9 to 11 minutes. Cookies will be very soft, so cool on the baking sheets for 1-2 minutes after removing from oven. Then transfer cookies to a wire rack to cool completely. Store in an airtight container at room temperature up to 3 days or in the freezer up to 1 month.

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Approximately 48 cookies

Nutritional Information
Per Serving

no nutrition information available

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