Recipes / Whole Wheat Gingersnap Cookies

recipes

Name: Whole Wheat Gingersnap Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 cups Farmer Direct Foods Heirloom Wheat Flour; 2 teaspoons baking soda; 1/4 teaspoon salt; 1 teaspoon ground ginger; 1 teaspoon ground cinnamon; 1/2 teaspoon ground cloves; 3/4 cup salted butter, softened; 3/4 cup dark brown sugar, packed; 1 large egg, room temperature; 1/4 cup molasses; 1/2 cup granulated sugar, for rolling

Whole Wheat Gingersnap Cookies

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Indulge in the warm, spicy flavors of these Whole Wheat Gingersnap Cookies. Made with whole wheat flour, these cookies are soft, chewy, and perfectly spiced with ginger, cinnamon, and cloves. Slightly sweet with a hint of molasses, they offer a wholesome twist on a classic treat.

2 cups Farmer Direct Foods Heirloom Wheat Flour
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
3/4 cup salted butter, softened
3/4 cup dark brown sugar, packed
1 large egg, room temperature
1/4 cup molasses
1/2 cup granulated sugar, for rolling

Preheat the oven to 350℉.
In a medium mixing bowl, combine the flour, baking soda, salt and spices. Set aside.
In a medium mixing bowl, cream together softened butter and sugar.
Add the egg and beat until smooth and creamy.
Add molasses and cream well.
Add dry mixture and mix until combined.
Drop by rounded tablespoon into clean hands. Shape the dough into balls and roll in a small dish of sugar until lightly coated. Place onto greased cookie sheet and lightly press each cookie with the back of a fork.
Bake for 10 minutes. Let cool on the pan for 5 minutes, then transfer to wire cooling rack to cool completely.

Servings

Prep Time10

Cook Time10

Total Time20

2 cups Farmer Direct Foods Heirloom Wheat Flour
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
3/4 cup salted butter, softened
3/4 cup dark brown sugar, packed
1 large egg, room temperature
1/4 cup molasses
1/2 cup granulated sugar, for rolling

Preheat the oven to 350℉.
In a medium mixing bowl, combine the flour, baking soda, salt and spices. Set aside.
In a medium mixing bowl, cream together softened butter and sugar.
Add the egg and beat until smooth and creamy.
Add molasses and cream well.
Add dry mixture and mix until combined.
Drop by rounded tablespoon into clean hands. Shape the dough into balls and roll in a small dish of sugar until lightly coated. Place onto greased cookie sheet and lightly press each cookie with the back of a fork.
Bake for 10 minutes. Let cool on the pan for 5 minutes, then transfer to wire cooling rack to cool completely.

Servings

Prep Time10

Cook Time10

Total Time20

Ingredients

2 cups Farmer Direct Foods Heirloom Wheat Flour
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
3/4 cup salted butter, softened
3/4 cup dark brown sugar, packed
1 large egg, room temperature
1/4 cup molasses
1/2 cup granulated sugar, for rolling

Preheat the oven to 350℉.
In a medium mixing bowl, combine the flour, baking soda, salt and spices. Set aside.
In a medium mixing bowl, cream together softened butter and sugar.
Add the egg and beat until smooth and creamy.
Add molasses and cream well.
Add dry mixture and mix until combined.
Drop by rounded tablespoon into clean hands. Shape the dough into balls and roll in a small dish of sugar until lightly coated. Place onto greased cookie sheet and lightly press each cookie with the back of a fork.
Bake for 10 minutes. Let cool on the pan for 5 minutes, then transfer to wire cooling rack to cool completely.

Servings

Prep Time10

Cook Time10

Total Time20

Directions

2 cups Farmer Direct Foods Heirloom Wheat Flour
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
3/4 cup salted butter, softened
3/4 cup dark brown sugar, packed
1 large egg, room temperature
1/4 cup molasses
1/2 cup granulated sugar, for rolling

Preheat the oven to 350℉.
In a medium mixing bowl, combine the flour, baking soda, salt and spices. Set aside.
In a medium mixing bowl, cream together softened butter and sugar.
Add the egg and beat until smooth and creamy.
Add molasses and cream well.
Add dry mixture and mix until combined.
Drop by rounded tablespoon into clean hands. Shape the dough into balls and roll in a small dish of sugar until lightly coated. Place onto greased cookie sheet and lightly press each cookie with the back of a fork.
Bake for 10 minutes. Let cool on the pan for 5 minutes, then transfer to wire cooling rack to cool completely.

Servings

Prep Time10

Cook Time10

Total Time20

Notes

2 cups Farmer Direct Foods Heirloom Wheat Flour
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
3/4 cup salted butter, softened
3/4 cup dark brown sugar, packed
1 large egg, room temperature
1/4 cup molasses
1/2 cup granulated sugar, for rolling

Preheat the oven to 350℉.
In a medium mixing bowl, combine the flour, baking soda, salt and spices. Set aside.
In a medium mixing bowl, cream together softened butter and sugar.
Add the egg and beat until smooth and creamy.
Add molasses and cream well.
Add dry mixture and mix until combined.
Drop by rounded tablespoon into clean hands. Shape the dough into balls and roll in a small dish of sugar until lightly coated. Place onto greased cookie sheet and lightly press each cookie with the back of a fork.
Bake for 10 minutes. Let cool on the pan for 5 minutes, then transfer to wire cooling rack to cool completely.