Whole Wheat Ginger Cookies

Whole wheat ginger cookies are fiber-rich cookies in which all-purpose flour is replaced with whole wheat flour, it is a healthier take on general ginger cookies. This recipe may not have traditional white flour but it is not compromising with the flavor and taste. Whole wheat flour, baking powder and ginger powder mixed with creamed butter, sugar and molasses, then dropped into the cookie tray and baked until browned.

Ginger and clove powder make these cookies so warm and comforting. If you never had an experience with the molasses, I’ll tell you what it is. It is a thick, dark-colored syrup which is a by-product of processing sugar cane or beets into sugar. Molasses add chewy texture, dark color and rich flavor to these ginger cookies.

Baking these cookies reminds me of holidays, as when these warm spices hit the oven the whole house smells like Christmas to me.

Whole Wheat Ginger Cookies Recipe

Recipe by Neha NairCourse: DessertCuisine: AmericanDifficulty: Medium

Servings

10

Cookies

Prep time

20

minutes

Cooking time

16

minutes

Another popular Christmas cookie recipe in which ginger, clove and molasses creates flavorful punch to these cookies.

Ingredients

• Dry ingredients :-

• 3/4 cup of whole wheat flour

• 1/4 tsp of salt

• 3/4 tsp of baking powder

• 1 tsp of ginger powder

• 1/8 tsp of clove powder

• Wet Ingredients  :-

• 1/2 stick of butter

• 2 Tbsp of white sugar

• 2 Tbsp of brown sugar

• 2 tbsp of molasses or honey

• 1 Tbsp of milk

Directions

• Preheat oven to 350 F and lay parchment paper in the 13*18 inch cookie tray.
• In a bowl, sift and mix flour, ginger powder, clove powder, baking powder and salt well.
• Then in another bowl, cream butter, white and brown sugar. Now add milk, molasses and stir well.
• Add the dry mixture into the wet one, little by little and mix until everything is combined well.
• Now divide the cookie mixture into 10 equal parts and roll it and press it to form a small disc.
• Place the cookies 2-inches apart from each other on the prepared baking tray.
• Bake the cookies for 16 minutes until the cookies are lightly browned.
• Take out the cookies from the oven and let it sit in the cookie tray for 2 minutes. Then transfer them to a cooling rack.
• Whole wheat ginger cookies are done.

Notes

• Serve whole wheat ginger cookies with warm milk.
• Store these cookies in an airtight container once it is fully cool down. Ginger cookies will stay fresh for 1-2 weeks.