Best 2 Whole Wheat Ginger Snaps Recipes

**Introducing Whole Wheat Ginger Snaps: A Delightful Treat with a Hint of Spice**

Indulge in the irresistible charm of whole wheat ginger snaps, a classic cookie that combines the wholesome goodness of whole wheat flour with the warmth and zing of ginger. These cookies are not just a delightful treat but also a healthier alternative to traditional ginger snaps, thanks to the use of whole wheat flour. Inside this article, you'll find a collection of carefully curated recipes for whole wheat ginger snaps, each offering unique variations and flavors to tantalize your taste buds. From classic ginger snaps with a crispy exterior and chewy interior to soft and chewy ginger snaps bursting with ginger flavor, to gluten-free and vegan ginger snaps catering to special dietary needs, this article has it all. Get ready to embark on a delightful baking journey as we explore the world of whole wheat ginger snaps, creating delectable cookies that will warm your heart and satisfy your cravings.

Let's cook with our recipes!

WHOLE GRAIN GINGER SNAPS

Whole Grain Ginger Snaps image

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

Ingredients

Chewy Ginger Snaps
Dry Ingredients
2 cups whole grain red fife flour (255g home-milled red fife wheat berries)
½ cup whole grain rye flour (65g home-milled rye berries)
2 tsp baking soda
½ tsp salt
2 tsp ground ginger
1 tsp ground cinnamon
½ tsp ground cloves
Wet Ingredients
1 cup packed brown sugar (200g)
¾ cup vegetable oil (135g)
¼ cup molasses (80g)
1 egg
1 Tbsp vanilla extract
For rolling the dough balls: 1/4 cup white sugar
For Crispy Ginger Snaps substitute 1 ½ cups whole grain red fife flour (195g home-milled red fife wheat berries) for first dry ingredient above.

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.

TRIPLE-GINGER GINGERSNAPS

Triple-Ginger Gingersnaps image

Ginger cookies are holiday hits. Tuck them into clean, recycled coffee cans wrapped in decorative paper. With a glue gun, add ribbon or trim. -Jessica Follen, Waunakee, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 45m

Yield about 5 dozen.

Number Of Ingredients 15

Ingredients

2/3 cup butter, softened
1 cup packed brown sugar
1/4 cup molasses
1 large egg, room temperature
2 teaspoons minced fresh gingerroot
1 cup all-purpose flour
3/4 cup whole wheat flour
3 teaspoons ground ginger
1-1/2 teaspoons baking soda
1/2 teaspoon fine sea salt or kosher salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3 tablespoons finely chopped crystallized ginger
1/4 cup sugar
1-1/2 teaspoons ground cinnamon

Steps:

In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in molasses, egg and fresh ginger., Combine flours, ground ginger, baking soda, salt, nutmeg and cloves; gradually add to creamed mixture and mix well. Stir in crystallized ginger. Cover and refrigerate until easy to handle, about 1 hour., Preheat oven to 350°. In a small bowl, combine sugar and cinnamon. Shape dough into 1-in. balls; roll in sugar mixture. Place 3 in. apart on parchment-lined baking sheets. , Bake until set, 10-12 minutes. Cool 2 minutes before removing from pans to wire racks. Store in an airtight container.

Nutrition Facts : Calories 54 calories, Fat 2g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 65mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

Tips for Making the Best Whole Wheat Ginger Snaps:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your cookies.
Don't overmix the dough. Overmixing will make the cookies tough.
Chill the dough before baking. This will help the cookies hold their shape and prevent them from spreading too much.
Bake the cookies until they are just set. Overbaking will make them dry and crumbly.
Let the cookies cool completely before storing them. This will help them keep their shape and flavor.

Conclusion:

These whole wheat ginger snaps are a delicious and healthy snack or dessert. They are easy to make and can be enjoyed by people of all ages. With their chewy texture, spicy flavor, and hint of sweetness, these cookies are sure to be a hit. So next time you are in the mood for a sweet treat, give this recipe a try!