Whole Wheat Ginger Snaps
Description
This spicy and chewy whole wheat ginger snaps recipe uses all whole wheat flour, molasses, ground ginger, nutmeg, ground cinnamon, cloves, and allspice.
Ingredients
•
1 1/2 cups white sugar
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1 cup butter or margarine
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2 eggs, beaten
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1 cup molasses
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4 cups whole wheat flour
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1 tablespoon baking soda
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1 tablespoon ground ginger
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2 teaspoons baking powder
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1 1/2 teaspoons ground nutmeg
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1 1/2 teaspoons ground cinnamon
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1 1/2 teaspoons ground cloves
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1 1/2 teaspoons ground allspice
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2
Beat 1 ½ cups sugar and butter together in a large bowl until smooth. Stir in eggs, then stir in molasses. Whisk whole wheat flour, baking soda, ginger, baking powder, nutmeg, cinnamon, cloves, and allspice together in a bowl, adding heaping measures if you like a lot of spice; stir into molasses mixture until just blended.
3
Roll dough into small balls; dip tops of balls into remaining 1 cup white sugar. Place cookies about 2 inches apart onto the prepared cookie sheets.
4
Bake in the preheated oven until tops are cracked, 10 to 15 minutes. Bake longer for crispy cookies, less time for chewy cookies. Cool on wire racks.