gingersnaps

These chewy gingersnap cookies are full of delicious ginger flavor but made without molasses. Easy whole grain cookies that are best for Christmas time and the holidays

Christmas cookie week is in full swing and today we have Gingersnaps

In an effort to pawn off my creations from Christmas Cookie Week on others, I brought these {along with the other cookies from this week} to the girls I babysit & everyone’s favorite was the gingersnap.

I would usually call them crazy, but I think these have also been my favorite cookies from this week — and that’s saying a lot because I just had to wipe powdered sugar off my face {from the No Bake Chocolate Cookies}

But these… Ohhhh these gingersnaps… true love

They have that warm ginger flavor with hints of cinnamon, cloves, & nutmeg. But none of the flavors are too pronounced. They all just blend together perfectly and make sheer merriment in a cookie

Make sure you prepare the dough in advance though. That’s what makes these cookies so great. All the flavors need time to hang out & spend time together so they can get to know each other well.

But every second of waiting is worth it for these!

Every. single. second.

Oh and another happy bonus is that: A) they are more nutritious thanks to the whole grain flour — yay for fiber! and B) there’s no molasses in them — yay for not having to buy an ingredient you probably won’t use any other time (unless you make BBQ sauce).

Meaning you don’t have to go to the grocery store to buy molasses just to make these cookies & then have it sit in your pantry for over a year. Well, you could always make some Homemade BBQ Sauce with that molasses if you wanted… but that’s neither here nor there because these don’t have molasses in them!

Gingersnaps

Full of delicious ginger flavor but free from molasses, these easy whole grain cookies are perfect for Christmas time.

4.43 from 7 votes

Print Rate

Prep Time: 15 minutes

Cook Time: 11 minutes

Resting Time: 2 hours

Total Time: 26 minutes

Servings: 34 cookies

Author: Meme

Ingredients

• 2 cups whole grain flour like white whole wheat flour
• 2 1/4 tsp ground ginger
• 1 1/4 tsp cinnamon
• 1/4 tsp cloves
• 1/8 tsp nutmeg
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup granulated sugar
• 1/4 cup brown sugar preferably dark brown
• 7 TBSP butter room temperature
• 2 TBSP honey
• 1 tsp vanilla extract
• 1 large egg
• 3 TBSP granulated sugar or turbinado sugar for rolling, optional

Instructions

• In a medium bowl, whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Set aside.
• In the bowl of an electric mixer, cream together sugars and butter for about 2 minutes. Add in honey, vanilla, and egg. Mix until well combined, about 1-2 minutes.
• Add half of the flour mixture into the butter mixture, and beat on low for 30 seconds. Add remaining flour mixture and beat until completely incorporated, but don't over-mix.
• Wrap dough in wax paper or parchment paper and refrigerate for at least 2 hours or over night if possible.
• When ready to bake, preheat oven to 350°F.
• Put remaining 3 TBSP sugar in a shallow bowl. Take tablespoon sized pieces of dough and roll them into balls. Then roll those into the sugar. 
• Put about 2 inches apart on baking sheets, and transfer to preheated oven. Bake for 11-12 minutes until lightly browned. Let cool on pan for 5 minutes then transfer to cooling racks to cool completely. Enjoy!
  

Notes

*Based on this recipe from Cooking Light
*Do not use regular whole wheat flour
*Store in airtight containers at room temperature for up to 5 days.

Did you try this recipe?Be sure to leave a comment & recipe rating below. Bonus points for tagging @memeinge & #livingwellkitchen on Instagram! THANK YOU! xo

What I used to make this recipe:

Meme

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