Whole Wheat, Triple-Ginger Ginger Snaps

November 28, 2014

It's always more fun to DIY. Every week, we'll spare you a trip to the grocery store and show you how to make small batches of great foods at home.

Today: With cookie-eating sesaon right around the corner, we're bringing back one of our favorite Small Batches: Megan Fleiner's from passports & pancakes recipe puts the ginger in ginger snap.

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If the holidays could be condensed into a single baked good, I think it would be a ginger snap. They're full of warm spices, sweetened with rich molasses, and perfect served warm with a glass of milk. One bite and I am instantly transported to a spot in front of the fireplace, stockings hanging overhead. 

This recipe gives you a triple dose of ginger -- ground, fresh, and candied. Each one contributes a slightly different flavor variation, yielding the perfect amount of spice. I like the whole wheat flour and light brown sugar combination the most, but you can swap all-purpose flour or dark brown sugar if that’s what you have on hand.

More: If your pantry is in need of candied ginger, make your own or pick some up in Provisions.

If you are in the mood to dress these cookies up for a dinner party dessert, I would suggest making ice cream sandwiches with cinnamon ice cream -- you will not be sorry!

Ginger Snaps

Makes about 3 1/2 dozen cookies

1 3/4 cups whole-wheat flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon cinnamon
1 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 cup packed light brown sugar
1 1/4 sticks (10 tablespoons) unsalted butter, a room temperature 
3 ounces unsulfured molasses
1 large egg, at room temperature
1 tablespoon grated fresh ginger
5 ounces candied ginger, finely chopped
Demerara sugar, for coating

In a medium-sized mixing bowl, stir together the flour, baking soda, and dried spices. In a separate mixing bowl, beat the brown sugar and butter for 2 to 3 minutes, until fluffy.

Add the molasses, egg, and fresh ginger, and beat for an additional minute to combine. Stir in the candied ginger. Add the dry ingredients to the wet, and stir to combine. Refrigerate the dough for at least 1 hour and up to overnight.

When you are ready to bake the cookies, preheat the oven to 350° F. Line a baking sheet with parchment paper. Pour about 1/2 cup of the Demerara sugar (or another raw cane sugar) onto a plate or shallow bowl. For each cookie, take 2 tablespoons of dough, roll it between your palms, and coat with sugar. Place each dough ball on the lined baking sheet, leaving a few inches between each one.

Bake for 12 to 15 minutes (12 will give you a chewier cookie, 15 a crunchier one). Let cool on the baking sheet for 1 minute, then transfer to a cooling rack to cool completely. These cookies will keep, covered, for 1 week.

Ginger Snap Cookies on Food52  Ginger Snaps on Food52

See the full recipe (and save and print it) here.

Photos by Megan Fleiner

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See what other Food52 readers are saying.

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Written by: Megan


L January 5, 2022
I’ve made this once as written and it was a thumbs up from the family. This go around I made these adjustments to try for a slightly healthier version: reduced butter to 1/2 stick and added 1/4 cup applesauce, and reduced brown sugar to 1/2 cup. The cookies turned out to be a bit softer and cake-like, kind of like a Whoopi pie/tea cake texture. The family still liked it. The less sugar wasn’t missed since we still have the full amount of molasses, candied ginger and the sugar coating. Will definitely make this adjusted version again, and the original version when we would like to indulge.
Robin L. October 31, 2016
I have made these again and again. They are only double ginger as I leave out the fresh ginger--too much work for me. They are absolutely delicious and a family favorite!
Valhalla December 1, 2015
These were fantastic and I'll be making them again this Christmas.
The O. March 24, 2015
looks delicious!!
GB December 11, 2014
We just made these cookies. They are tasty but were much more work and more expensive than the recipe we already use which has almost the same flavor but the cookies maintain their shape. We found that this recipe created a very soft dough that spread when cooked and the triple ginger aspect didn't add the boost we were looking for. Perhaps crystallized ginger would be a good garnish. Here is what we use:
1/2c shortening, 1c sugar, 1/2c molasses, 2c flour, 1 egg, 1 tsp soda, 1/2tsp salt, 1 tsp powdered ginger or to taste, 1 tsp cinnamon. Creaam sugar, mol, egg until fluffy. Sift together dry ingredients. Stir into creamed. Chill. Shape into small balls, roll in sugar. Place 2" apart on greased pan. Bake 375F 8-10 min. Cool slightly, remove from pan.
constance L. December 24, 2013
How about the nutritional information that goes along with these cookies. Will you provide information so that I can make a "healthy" choice when I make ginger bread cookies :).
Heidi D. December 16, 2013
Is it 2 tablespoons of dough per cookie or 2 teaspoons?
Cinzia900 December 8, 2013
Can these be made successfully without the molasses?
Janice L. December 8, 2013
These cookies are beautiful! I've been looking for a thicker ginger cookie. The recipe I have (called Stewie's ginger cookies) is delicious but I have been looking for a cookie that bakes up slightly thicker than mine do. Thanks for sharing!