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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 (and there’s also a biscotti), we like to talk about what other cookies that we think the mouse might enjoy, going back and forth with our favorites. Raisin Oatmeal, Graham Cracker, Peanut Butter, 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!

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Gingersnap Cookies

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Author: Catherine McCord
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes

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 Tbsp molasses
  • 1 large egg
  • 1 Tsp fresh ginger, grated

Instructions 

    Nutrition

    Sodium: 60mg | Sugar: 4g | Cholesterol: 10mg | Calories: 60kcal | Fat: 3g | Protein: 1g | Carbohydrates: 7g
    Did you make this recipe?Mention @Weelicious or tag #weelicious!

    About the Author

    Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.

    Comments

    1. 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! 🙂

    2. 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.

    3. 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.

    4. What type of molasses is best? I have never bought molasses so I want to be sure I get the right kind.

    5. 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.

    6. 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…

    7. 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)

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