Cinnamon-Ginger Graham Snaps

Cinnamon-Ginger Graham Snaps

Enjoy sweet, chewy, spiced cookies with a bold ginger flavor. Sweetened with C&H® Light Brown Sugar, these snaps taste great alongside an ice-cold glass of milk.


15 minutes


40 minutes


  • ¾ cup whole wheat graham flour
  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking soda
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 cup C&H® Light Brown Sugar packed
  • ½ cup butter, softened
  • 1 tablespoon molasses
  • 1 large egg
  • 1/3 – ½ cup C&H® Granulated Sugar as needed


Preheat oven to 350 F. Line a baking sheet with parchment.

Sift all dry ingredients together and hold aside.

In a mixer bowl, cream sugar and butter together for 1 minute on medium speed then beat in molasses and egg until blended.

Stir in dry ingredients and blend. 

Divide dough into 2 balls and flatten into a ½” disk. Chill dough for 20 minutes.

Roll out dough to no more than ¼” thickness, flouring the surface as needed to keep dough from sticking. Use a 1” round cookie cutter and place dough 1” apart on a prepared sheet pan. Sprinkle tops with granulated sugar.

Bake 10 minutes for chewier cookies or 1 minute more for crispy cookies.