Perfectly chewy and soft whole wheat gingersnaps made with whole grain flour.  Sweet and just a little bit spicy – these will be your go-to gingersnap recipe!  Dress them up with a little dip in white chocolate and a sprinkle of candied ginger!

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So I guess it’s cookie week here on Food Doodles, and what better recipe to share than a seriously perfect gingersnap.  Whole grain of course 🙂  Not even joking, I love these SO much!  I can’t even keep my own hand out of the cookie jar.  I have a very spicy triple ginger molasses cookie which I absolutely love, but not all the time.  Sometimes you just need a lightly spiced, sweet ginger cookie and this is it!

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So you’ll notice I couldn’t help dressing these cookies up as well.  I’m in love with how just a little dip in chocolate can make a cookie look so much better.  I dipped these in white chocolate and sprinkled with some candied ginger, and they are so perfect like that!  They’re amazing to wrap up for a gift, or to take to a cookie exchange.  The spicy ginger and the sweet white chocolate is just amazing together and they look so pretty too!

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That being said, the extra decorating is not necessary, these are so good on their own.  For just putting in a cookie tin, these are the best just as they are, without dipping them in chocolate.  Even my three year old is in love with these 🙂  We already have a variety of cookies and the gingersnaps always win :).  They’re soft and chewy, and if you want more of a ginger bite you can stir some candied ginger into the dough as well.  I didn’t this time but I will be doing that next time 🙂  So yummy!

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So which would you prefer?  White chocolate dipped or plain? 🙂

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Chewy 100% Whole Wheat Gingersnaps
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
Course: Dessert
Servings: 3 dozen
Author: Heidi @ Food Doodles
Ingredients
  • 3/4 cup softened salted butter
  • 1 cup sugar
  • 1/4 cup baking molasses
  • 1 large egg
  • 1 teaspoon vanilla
  • 2 3/4 cups (343g) white whole wheat flour
  • 1 1/4 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 3/4 teaspoon ginger
  • 1/2 teaspoon salt
  • Granulated sugar for rolling
Instructions
  1. Preheat oven to 375 degrees. Prepare a baking sheet with parchment paper or a silicone baking mat.
  2. In a large bowl or the bowl of your mixer beat the butter with the sugar until fluffy. Beat in the molasses, egg and vanilla until completely combined.
  3. In a separate bowl stir together the flour, baking soda, spices and salt. Add to the wet ingredients and beat just until combined.
  4. Scoop 1 tablespoon of dough at a time and roll into a ball in the granulated sugar. Place dough balls on the baking sheet 2" apart. Place in the oven 1 baking sheet at a time and bake 8-10 minutes until puffed, cracked on top and just turning golden around the edges. Remove from the oven and let cool for a few minutes on the baking sheet before placing on a cooling rack.
  5. Store in an airtight container up to a week or in the freezer even longer.

 

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