These ginger crinkle cookies carry the delicious, spicy warmth of a ginger cookie and are made a bit healthier by using whole wheat flour!

No, no, you aren’t seeing things. These are not the cookies I posted about a month ago, although they do look frighteningly similar.

The cookies you see here, instead of being a simple brown sugar cookie, carry the delicious, spicy warmth of a chewy, crinkly, ginger cookie.

Ginger cookie with a bite taken out of it in front of a stack of ginger cookies.

In another lifetime, I helped out at the Wellness department of the University where I was finishing up my BS in Public Health. One of the main perks of the job/internship was gaining access to the ginger crinkle cookie recipe they would serve by the boxfuls at nearly every wellness event.

I loved these babies and figured it a perk of my lowly undergraduate position to eat at least half a dozen each time they were available. Because they were a “health and wellness” cookie, they were developed to be lower in fat and cholesterol (thanks to egg whites) and made a bit heartier by using part whole wheat flour.

A stack of ginger crinkle cookies in a small white ramekin.

Don’t be fooled – they are still a cookie and taste great because of it, but they are definitely a bit healthier than other decadent cookie recipes.

It’s been over 10 years since I’ve tasted the original, and over that time, I’ve adapted the recipe slightly to suit my own tastes. Perfect with a glass of cold, cold milk, these thin and chewy ginger crinkles are some of the most comforting, delicious cookies to enjoy.

So go on now…make a batch and enjoy some in my honor!

Four stacked ginger cookies in a white ramekin with another cookie leaning up against the side.

One Year Ago: Jackson’s Wacky Cake
Two Years Ago: Coconut Tres Leches Cake
Three Years Ago: Cheesy Broccoli and Rice Casserole


Ginger Crinkle Cookies

5 stars (6 ratings)


  • 8 tablespoons (113 g) butter, softened
  • 1 cup (212 g) packed light brown sugar
  • 2 egg whites
  • ¼ cup molasses
  • 1 cup (142 g) whole wheat flour
  • 1 cup (142 g) all-purpose flour
  • ½ teaspoon salt
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground ginger
  • teaspoon cloves
  • cup (71 g) granulated sugar, for rolling


  • In a large bowl, with a handheld electric mixer or using an electric stand mixer, beat together the butter, brown sugar, egg whites and molasses. The mixture will look curdled – no worries, it's ok!
  • In a medium bowl, stir together the flours, salt, baking soda, cinnamon, ginger and cloves. Add the dry ingredients to the molasses mixture and mix until combined.
  • Cover and chill the dough for at least 30 minutes.
  • Preheat the oven to 375 degrees F. Place the granulated sugar in a shallow dish. Form the dough into 1 1/2-tablespoon sized balls and roll each one in the sugar. Place 2 inches apart on lightly greased or lined baking sheets (lined with parchment paper or silpat liners).
  • Bake for 8-10 minutes until the tops are crackly and the edges are set. Don't overbake or they will lose their chewy texture. Remove the cookies to a wire rack to cool completely.
Serving: 1 Cookie, Calories: 127kcal, Carbohydrates: 22g, Protein: 2g, Fat: 4g, Saturated Fat: 2g, Cholesterol: 10mg, Sodium: 181mg, Fiber: 1g, Sugar: 14g

Recipe source: adapted from BYU Dining Services