WHOLE GRAIN GINGER SNAPS
These whole grain ginger snaps have delicious rich flavors from fresh-milled red fife and rye flours. The increased fiber from the whole grain flours makes them more nutritious, while the textures of both the chewy and the crispy options are perfectly tender.
Provided by Melissa Johnson
Categories Recipes
Time 55m
Yield 24 cookies
Number Of Ingredients 17
Steps:
- Whisk together the dry ingredients in a small bowl.
- In a large bowl, thoroughly mix the wet ingredients.
- Add the dry ingredients to the wet mixture, and stir with a stiff spatula until well incorporated.
- Preheat your oven to 375°F.
- Cover the dough and let the flours hydrate for about 20 minutes.
- Form dough balls of about one tablespoon size and roll them in the white sugar.
- Place the balls on ungreased cookie sheets about two inches apart if you're making the chewy cookies and about four inches apart if you're making the crispy cookies.
- Bake for 10-12 minutes until the center of the cookies no longer looks wet.
- Let the sheet cool for a couple of minutes and then transfer the cookies to wire racks to cool completely.
- Store the chewy cookies in a close container to maintain the softness. The crispy cookies can be stored however you prefer.
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Pramila lokuheththi
[email protected]These ginger snaps are a must-have for my holiday cookie platter. They're always a hit with my family and friends.
Abigail Fosu
[email protected]I love spicy food, so I added a little extra ginger to these cookies. They were the perfect amount of heat for me.
Thickestboii
[email protected]I'm gluten-free, so I was thrilled to find this recipe for whole grain ginger snaps. They're delicious and I don't miss the gluten at all.
DESIRE JAMAL TITU
[email protected]This was my first time making ginger snaps, and they turned out great! I followed the recipe exactly and they were perfect. I'll definitely be making these again.
_Mr_zain
[email protected]I love cookies, and these ginger snaps are some of my favorites. They're the perfect combination of sweet and spicy.
Resondia Sowers
[email protected]These ginger snaps remind me of the ones my grandma used to make. They're crispy, chewy, and have just the right amount of spice.
Nwokedi Divine
[email protected]These ginger snaps were so easy to make! I had them in the oven in less than 30 minutes. They're also a great make-ahead cookie. I made a batch on Sunday and they were still fresh and delicious on Wednesday.
Mafalda Rodrigues
[email protected]I'm always looking for healthy cookie recipes, and these whole grain ginger snaps fit the bill. They're made with wholesome ingredients and have a delicious, spicy flavor.
Karim Dardir
[email protected]I love ginger, so I was excited to try this recipe. I wasn't disappointed! These cookies are perfectly crisp, with a great ginger flavor.
Med 7asen Almeno
[email protected]These ginger snaps were a hit with my family! They had the perfect balance of spiciness and sweetness, and the whole grain flour gave them a nice nutty flavor.