Crisp or Chewy Whole Grain Gingersnaps

Or How I Set Out to Use Up My Rye Flour and Found the Most Amazing Whole Grain Gingersnaps! 

Whole Grain Gingersnaps

Whole Grain Gingersnaps

Then ate them all up before blogging.  Then baked them again… decorated for Christmas.

Whole Grain Gingersnaps, Frosted

Whole Grain Gingersnaps, Frosted

This all started more than six months ago when I decided to try to use some of the old neglected food items in my pantry.  One of these was  a 25 lb bag of rye flour–that’s a lot of rye flour!   I went in search of recipes, never expecting to find a cookie.   

Whole Grain Ginger Snaps ready to bake

Whole Grain Ginger Snaps ready to bake

Now despite the fact that they are loaded with whole grain, these cookies are seriously chewy and delicious.  When I first baked them, they were disappearing so fast that I made sure to set aside a few for pictures the next day.  When the next day rolled around, I was a little hungry and before I knew it I’d taken a bite. “Oh no!” I thought, then just gave up and ate the rest.  You know what they say about being your own worst enemy.

Later I saw a lovely decorating idea for a (different) gingersnap and the light bulb went on.  Why not combine the two!  Not being a whiz with a piping bag (okay, being seriously klutzy with a piping bag), I simplified the design.  In the end, think I prefer the taste of the cookies unfrosted, but they do look festive!

Whole Grain Gingersnaps Decorated for Christmas

Whole Grain Gingersnaps Decorated for Christmas


Whole Grain Gingersnaps
Serves 24
These whole grain gingersnaps are a chewy and delicious molasses cookie made with two whole grains and studded with candied ginger.
Write a review
Prep Time
20 min
Cook Time
14 min
Total Time
35 min
Prep Time
20 min
Cook Time
14 min
Total Time
35 min
101 calories
15 g
18 g
4 g
1 g
3 g
25 g
82 g
8 g
0 g
1 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 101
Calories from Fat 37
% Daily Value *
Total Fat 4g
Saturated Fat 3g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 18mg
Sodium 82mg
Total Carbohydrates 15g
Dietary Fiber 1g
Sugars 8g
Protein 1g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. • ½ cup butter
  2. • ¾ cup packed brown sugar
  3. • ½ tsp baking soda
  4. • ½ tsp salt
  5. • 1 tsp ground ginger
  6. • 1 tsp ground cinnamon
  7. • ¼ tsp ground allspice
  8. • 1 large egg
  9. • 2 Tbsp molasses
  10. • 1 cup whole wheat flour
  11. • ¼ cup diced crystallized ginger (optional but really try to use it)
  12. • 2/3 cup rye flour
  13. sugar for rolling (optional)
  1. Cream the butter, sugar, baking soda, salt and spices in a medium mixing bowl. Beat in the egg and molasses, scraping the bowl. The mixture will look curdled, but that’s okay.
  2. Combine 1-2 T of the wheat flour with the crystallized ginger in a mini food processor or coffee/spice mill, and process until the ginger is finely chopped. Add this mixture to the bowl, along with all the remaining flour, beating until smooth. Cover the bowl, and refrigerate the dough for 1 hour or overnight.
  3. Preheat the oven to 350˚ F. Lightly grease 2 baking sheets or line with parchment paper.
  4. Roll a tablespoon of dough into a ball then coat with sugar if desired. Place on prepared sheets allowing enough space for (substantial) spread. Bake the cookies, until they’re an even, deep-golden brown, 14-16 minutes. At 14 minutes they will still have some significant chewiness; at 16 minutes, they’ll be almost entirely crisp.
  5. Remove the cookies from the oven and allow them to cool for 5 minutes on the pan before transferring them to a rack to finish cooling.
  1. Calorie Count is unfrosted. For the glaze, I melted and whisked together 1 c Wilton Candy Melts, 5 T butter, 2 c powdered sugar, 1/4 c water and a dash of vanilla, then dipped the cookies in the warm glaze.
Art of Natural Living

20 thoughts on “Crisp or Chewy Whole Grain Gingersnaps

    1. Inger Post author

      You know these and peanut butter cookies are my big weakness! I was happy to find a recipe plugin that did nutrition information since I “try” to be a bit healthier!

  1. Karis

    2 batches in a short time is a great sign that I need to make this recipe too! I don’t think a Christmas cookie plate is complete with ginger cookies.

    1. Inger Post author

      Using 100% whole grain can sometimes be quite challenging, so I was really happy when I tasted these.

  2. Kathy

    Crystallized ginger sounds like a great addition to these cookies, Inger. I have been chewing on crystallized ginger for airsickness control on planes lately. Works great!

    1. Inger Post author

      I’ll have to try the ginger for motion sickness–what a great tip! Enjoy your holidays Kathy!

  3. Louise

    25 pounds of rye flour??? And I thought I had Cranberry Sauce problems!

    Your cookies do look so festive with the frosting, Inger. I’m not sure I’ve ever tried Gingersnaps with whole grains before. After seeing these and reading your post, I suppose it’s high time, I give them a try!

    Thank you so much for sharing, Inger!!! Just in case I don’t make it back here before Christmas, I do wish you and your family a Joyous Christmas!

    P.S. Now you have me curious about rye flour recipes. Rye Crackers perhaps?

  4. ivysew

    Hi Inger, these cookies of yours are very healthy and yummy too. Great to have it with a cup of hot tea!!! Here’s wishing you and your family a Merry Christmas and may this festival bring abundant joy and happiness in your life!

  5. Claire

    Now those do look perfect – I love ginger cookies and I’m impressed with your icing and I would never have thought to use such a robust flour.
    merry Christmas and a Happy New Year x

    1. Inger Post author

      Thanks Clare. A belated Merry Christmas to you and best wishes for a Happy New Year!

Leave a Reply

Your email address will not be published. Required fields are marked *