Best Whole Grain Ginger Snaps Recipes

WHOLE GRAIN GINGER SNAPS

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.

GINGER SNAPS

Steps:

• Preheat the oven to 350 degrees F. In a medium mixing bowl whisk together the flour, baking soda, ginger, cardamom, clove and salt. Place the brown sugar and butter into the bowl of a stand mixer fitted with the paddle attachment and beat on low speed until light and fluffy, 1 to 2 minutes. Add the molasses, egg and fresh ginger and beat on medium for 1 minute. Add the crystallized ginger and using a rubber spatula, stir to combine. Add the dry ingredients to the wet and stir until well combined. With a 2-teaspoon sized scoop, drop the dough onto a parchment lined half sheet pan approximately 2-inches apart. Bake on the middle rack of the oven for 12 minutes for slightly chewy cookies or 15 minutes for more crisp cookies. Rotate the pan halfway through cooking. Remove from the oven and allow the cookies to stay on the sheet pan for 30 seconds before transferring to a wire rack to cool completely. Repeat with all of the dough. Store in an airtight container for up 10 days. If desired, you may scoop and freeze the cookie dough on a sheet pan and once frozen, place in a resealable bag to store. Bake directly from the freezer as above.

WHOLE WHEAT GINGER SNAPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• 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, and allspice, heaping the measures if you like a lot of spice. Stir the dry ingredients into the molasses mixture just until blended.
• Roll the dough into small balls, and dip the top of each ball into the remaining white sugar. Place the cookies about 2 inches apart on the cookie sheets.
• Bake for 10 to 15 minutes in the preheated oven, until the tops are cracked. Bake longer for crispy cookies, less time for chewy cookies. Cool on wire racks.