On the 8th Day of Christmas Cookies around the world, we give you gingersnap cookies. Gingersnaps are a globally popular holiday cookie and today we give you our whole grain version.
One of the best flours to use in baking sweet things is oat flour. Why? Because it’s a sweet flour. Not sugary sweet, but if you compare it to any of the other whole grain flours, it definitely has some sweet notes.
Gingersnaps are one of those things that there’s really no excuse to not make them with whole grain flours. The molasses and the spices are complimented by the depth whole grain flours give.
These gingersnaps are soft and buttery. They’ll make Santa happy for sure if you leave some out for him on Christmas Eve.
- 3/4 cup butter, softened
- 1 cup granulated sugar
- 1 egg
- 1/4 cup molasses
- 1 1/2 cups whole wheat flour
- 1 1/4 cups oat flour
- 3 teaspoons ground ginger
- 1 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 2 tablespoons granulated sugar
- Preheat oven to 350 degrees F.
- In the bowl of your stand mixer, cream together the butter and 1 cup sugar until light and fluffy. Beat in the egg. Stir in the molasses.
- Add all the dry ingredients into the wet mixture. Shape dough into balls and roll them in the remaining 2 tablespoons of sugar. Place the dough balls 2 inches apart on an ungreased cookie sheet and flatten slightly.
- Bake for 8 to 10 minutes.
- Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.