Best Gingersnap Recipe Ever

No kidding. It’s delicious AND uses whole wheat flour. It doesn’t excuse all the sugar that’s in them, but they are so perfect for the holidays. At least just bake them to make your house smell good. Mmmm, gingersnap house.

Be careful, if you leave them out where the husband will find them they will be devoured. Quicker than a bunny could sneeze.

Tip# 1: In my oven baking two sheets at a time makes them bake much faster, so if you do this then cut the baking time by a few minutes. For optimal results bake one sheet at a time.

Tip #2: Turbinado is interchangeable with any number of sugars, so feel free to change it. I just got good results with it.

Please excuse my poor excuse for photography, I’ve only got a poorly lit apartment and a Canon Powershot, which is a great camera for point-and-shoot, just not food photography.


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Whole Wheat Gingersnaps

Adapted from: Mrsdaycare

  • 1 cup butter, softened
  • 1 1/2 cups turbinado or other sugar
  • 2 eggs, beaten
  • 3/4 cup molasses
  • 1/4 cup maple syrup
  • 4 cups whole wheat flour
  • 1 tablespoon baking soda
  • 2 teaspoons baking powder
  • 1 tablespoon ground ginger
  • 2 teaspoons ground nutmeg
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground cloves
  • 1 cup large grain sugar for decoration (don’t use white, it’s just not as pretty)
  1. Preheat the oven to 350 degrees F. Grease cookie sheets; I use silicone sheets.
  2. In a large bowl, cream together the butter and 1 1/2 cups of sugar until smooth. Mix in the eggs, and then the molasses. Combine the whole wheat flour, baking soda, baking powder, ginger, nutmeg, cinnamon, cloves, heaping the measures if you like a lot of spice. Stir the dry ingredients into the molasses mixture just until blended.
  3. Refrigerate the dough for 5 minutes. Roll the dough into small balls, and dip the top of each ball into some sugar. Place the cookies about 2 inches apart on the cookie sheets.
  4. Bake for 10-12 minutes in the preheated oven, until the tops are cracked. Bake longer for crispy cookies, less time for chewy cookies. Cool on wire racks. Be careful and keep an eye on them after the 10 minute mark since ovens vary in cooking time and these seem to be fragile. Though burnt gingersnaps are really not half bad.
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    Whole Wheat Gingersnaps on Foodista

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2 thoughts on “Best Gingersnap Recipe Ever

  1. […] week I’m also making gingersnaps, my most favorite […]

  2. Hazel says:

    Hi, I was reading your article and I just wanted to thank you for putting out such great content. There’s so much nonsense on the internet these days its hard to find anything worthwhile. I actually have cooked this recipe before, I got this book last month on recommendation from a friend http://ninjahq.com/go/cookingrecipes and it turned out quite nice! I’m very eager to try your variation of it though, it looks excellent. I think you might enjoy those recipes, they’re very good. Thanks for the article and great ideas.

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