One of the greatest things about having a mother-in-law who is a veteran preschool teacher is that she has an encyclopedic knowledge of children’s books. She has always been able to effortlessly suggest to us amazing titles that contain wonderful morals and lessons, but are first and foremost a ton of fun to read.
One of the first books we got for Kenya based on her recommendation was “If You Give a Mouse A Cookie” and it’s still a favorite of both my kids. Even though it appears to be a chocolate chip cookie that the mouse is eating in the book, we like to talk about what other cookies that we think the mouse might enjoy, going back and forth with our favorites. Raisin Oatmeal Cookies, Graham Crackers, Peanut Butter Oatmeal Cookies, Gingersnaps….wait, Gingersnaps? The kids had no idea what I was talking about. How could that be? Had I really never exposed them to the crispy, delicious taste of a gingersnap?! Armed with a big bag of whole wheat flour and iron packed molasses, I set out to right that horrible wrong.
These cookies are so much fun to make with the kids, but make sure to close your cookie jar lid because even a little mouse will want to get it’s paws on these!
Gingersnap Cookies
Ingredients
- 1 Cup whole wheat flour
- 1/2 Tsp ground ginger
- 1/2 Tsp baking soda
- 1/2 Tsp kosher salt
- 1/2 Cup unsalted butter, room temperature
- 1/2 Cup dark brown sugar
- 2 tablespoon molasses
- 1 large egg
- 1 Tsp fresh ginger, grated
Instructions
- Preheat oven to 350°F.
- Place the first four ingredients in a bowl and combine.
- Place the butter and sugar in a standing mixer or bowl and beat on low until fluffy.
- Add the egg, molasses and ginger and beat on medium speed for 1 minute.
- Slowly add the dry ingredients to the wet and mix until combined.
- Using a cookie scooper, drop 1 tbsp of cookie batter onto a Silpat or parchment lined baking sheet 2 inches apart from each other and bake for 12 minutes for soft cookies or 15 minutes for crispy cookies.
- Cool and serve.
I have substituted gluten free flour & rice syrup in this recipe with great success! (I use a Tbsp or 2 of cocoa powder to get the dark molasses colour)
My daughter just chose these to make! I thought they had nice flavor and not too sweet, although I can see what some folks are saying about the slightly bitter taste. I used organic, unsulphured molasses and not sure if that’s more or less bitter than sulphured. Next time I might dip the tops in a bit of granulated sugar. I’m waiting to see if she likes them…
Thanks for another great recipe! You have terrific taste!
These were delicious and were a big hit in the home. I hardly eat desserts but these were well worth eating especially knowing there’s some nutritional value with the molasses. Love the aroma and texture of these. No store bought cookie can compare.
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What type of molasses is best? I have never bought molasses so I want to be sure I get the right kind.
These taste just like a gingersnap should and were delicious! For readers who found them to have a bitter taste, there are two possible reasons – the particular brand of molasses (sulphured vs. unsulphured) or the ginger spice. Some people taste ginger as bitter, kinda like some people think cilantro tastes soapy.
my husband, myself, and our 3 year old all agree these are yummy even if they are very flat. I left out the fresh ginger since I didn’t have any and added 1/4 tsp extra ground ginger.
these came out great! used light brown sugar instead (all i had) and used 1 tsp of ground ginger, did not use any fresh ginger (didn’t have any on hand). did 16 minutes and had a nice crispy outside and chewy inside,
thanks Catherine! 🙂
I thought they were great. A little flat but my oven can be annoying. I think I made them too big! I guess everyone’s oven is different.
Thanks!!!
I agree with April, not a good ginger snap cookie recipe. They are bitter.
These were good. Thanks! Nice and gingery, but not too hard or crunchy for the kids.
My 3 year old loves gingersnaps – my FIL always has some for her… I might have to try and make these…