Spiced Whole Grain Ginger Cookies ~it’s a #GrainHoliday with Hodgson Mill~

Spiced Whole Grain Ginger Cookies / Patty's FoodThe nice people at Hodgson Mill sent me a box with an assortment of their products including a bag of white whole wheat flour that they asked me to use in a recipe of my choice.  I admit it-I’m not as comfortable baking with whole grains, but I took the plunge this week and baked a batch of cookies.  Just for fun I subbed the healthier whole grain into a recipe that I traditionally make using all-purpose flour.  I wanted my cookies to have a rich whole grain ginger spiced flavor, so I used 100% white whole wheat flour but feel free to substitute half all-purpose flour for a more traditional softer spiced ginger cookie.  A little experimentation in baking is fun so mixing it up with different flours should be a good thing.  I suppose the best way to start using flours that are new to you  is to play it safe  going with half all-purpose and half white whole wheat in a recipe then see how you like your results and go from there.

I had no idea that white whole wheat flour comes from a lighter tan colored wheat kernel that is actually a milder, sweeter tasting flour than red wheat.  I also didn’t have a clue that there is both a red and a white wheat.  I thought white whole wheat was made with a small amount whole wheat flour mixed in to white all-purpose flour to make it healthier.  I straightened myself out after doing a little research (reading the back of the bag of the white whole wheat flour).  I now also know that white whole wheat can be substituted for both all-purpose flour or whole wheat flour in your baking, I’m sure everyone else already knows this and that I’m one of the last ‘old-school-all-purpose-flour-bakers’ to figure it out.

Anyway, I made these whole grain cookies before I did my research and I think they turned out good, crispy with lots of spicy ginger flavor.  My taste testing husband, self-appointed head of cookie quality control, says they are good and kind of grow on you-I think that’s a compliment.  I’m kidding-these cookies are great and all lucky taste testers loved them.

I probably lost you back in the first paragraph with all my wheat flour talk but if you’re still following along then maybe you’re interested in trying a bag of Hodgson Mill White Whole Wheat Flour. Here is a link to $1 off coupon- good for any bag of Hodgson Mill flour or cornmeal or join in the “25 Days of Grain Holiday” Sweepstakes fun.
There is also a prize-pack giveaway of assorted Hodgson Mill products for one of my lucky readers, the winner can choose gluten free of whole wheat products, simply leave a comment on this post to enter the giveaway and if you win…. Hodgson Mill will ship the prize directly to you.


Spiced Whole Grain Ginger Cookies / Patty'sFood

Spiced Whole Grain Ginger Cookies

Yield: 4 dozen cookies

Adapted from Santa Rosa Press Democrat.


  • 12 tablespoons unsalted butter, room temperature
  • 1 cup organic cane sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1/4 cup molasses
  • 2 cups white whole wheat flour, I used Hodgson Mill brand
  • 2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground cloves
  • 3/4 teaspoon ground ginger
  • 1/3 cup crystallized ginger, cut into bits
  • 1/2 cup raw sugar for rolling the cookies


  1. Pre-heat the oven to 350F.
  2. Line 2 baking sheets with Silpats.
  3. In the bowl of a stand mixer, cream butter and sugar on medium speed for 2-3 minutes.
  4. Beat in the egg, vanilla and molasses.
  5. Sift together the dry ingredients and stir in the ginger bits.
  6. Add the flour mixture to the butter mixture, stir until just combined.
  7. Using a small 1" scoop form dough balls and roll in the raw sugar.
  8. Bake for 10-12 minutes, until puffed and browned.
  9. Cool for at least 5 minutes before transferring to metal cooling racks.

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  1. I love using white whole wheat flour in cookies. Most of the time you can’t even tell, and you feel a tiny bit better about eating them. These ginger cookies sound like a great experiment with the flour!

  2. Can’t believe that this cookie is “healthy” for you! Love it. Ginger cookies are such wonderful delights and one of the reasons I LOVE this time of year. Can’t wait to see you and the gang on Saturday!

  3. Patty, my son bought lots of whole wheat flour the other day. I asked him to get some organic flour, he was in a hurry (girl friend coming soon) and grabbed the first packages that said organic. At home we noticed it was whole wheat. Well, your recipe looks great to use some of it. These boys. Well, you know. ;)

  4. I can’t wait to try out this recipe.

  5. These are fantastic, Patty! I don’t mind that whole wheat at all :) ela

  6. These cookies look wonderful, a very successful whole gran experiment! :)

  7. I too love to use wholewheat to bake cookies these days..these ginger cookies look wonderful, Patty.

  8. Enjoyed reading about the different grains – I had no idea about the red and white wheat! I’m always up for baking and cooking healthier without compromising texture (too much). It’s amazing how many different type of flours there are now and learning ratios of substitutions for dietary and/or lifestyle needs. Great cookies to try these on. Have a great weekend, Patty!

  9. I am a fan of whole grain baking. But I am guilty of using whole grain flours in savory baking and going back to all-purpose flour for sweets. The scrumptious Spiced Ginger Cookies are a sweet reminder that the flavors of whole grains can be just as satisfying in a sweet treat! Happy holidays Patty!

  10. I love white, whole wheat flour. I’ve used it a lot in breads, but never in cookies. You’ve inspired me to make some of my cookies a little healthier…wonder if the hubby will notice???

  11. I love baking with whole grain flours and those cookies look delicious – I can’t wait to try them out.

  12. I love this twist you put on traditional ginger cookies with whole wheat flour, Patty! So much more wholesome!

  13. I know I would feel better with all the sweets I’m eating if some were whole grain like these beauties! Always pretty photos Patty!

  14. Ginger and spices seem like a natural pairing for whole wheat flour. Hey – its a cookie, what’s not to love??? :-)

  15. Gorgeous cookies – whole wheat flour is so perfect for ginger cookies! Pinned and would love to try them!

  16. I’m with you on that whole grain business. I really don’t know much about any of it. I’m sure you were thrilled that they turned out, and anything with ginger and I’m in. I’m not sure we have that brand available to us here in Colorado, but I’ll most certainly look for it. And thanks for that coupon!

  17. What beautiful whole grain cookies! Delicious and good for you too. What’s not to love? Thank you for sharing Patty! I am having a holiday exchange on Saturday and these would be perfect additions!

  18. This sounds like the perfect cookie for the whole grain flour, Patty! Gingerbread cookies are my all-time favorite holiday cookie and would love to try putting some healthy grains in them. Thank you!

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