Whole-Grain Gingersnaps

Submitted by Jessica of My Baking Heart
Submitted by Jessica of My Baking Heart




2 c all-purpose flour 2 c whole wheat flour 2 tablespoon ground ginger 1 teaspoon ground cinnamon 2 teaspoon baking soda 1 teaspoon salt 1 c sugar ¾ c unsalted butter, room temperature 2 lg eggs 1 c dark molasses Nonpareils

Nutritional information

No nutrition information available


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 2½ 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.