Whole Wheat Ginger Snaps

Spicy and chewy whole wheat ginger snaps are made with all whole wheat flour, molasses, ground ginger, nutmeg, ground cinnamon, cloves, and allspice.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 106 Calories

Ingredients

• 2 teaspoons baking powder
• 2 eggs, beaten
• 1 tablespoon baking soda
• 1 tablespoon ground ginger
• 1 cup molasses
• 1 cup butter or margarine
• 4 cups whole wheat flour
• 1.5 cups white sugar
• 1.5 teaspoons ground cinnamon
• 1.5 teaspoons ground nutmeg
• 1.5 teaspoons ground allspice
• 1.5 teaspoons ground cloves

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.

Step 2

Beat 1 1/2 cups sugar and butter together in a large bowl until smooth. Stir in eggs, then stir in molasses. Combine whole wheat flour, baking soda, ginger, baking powder, nutmeg, cinnamon, cloves, and allspice, adding heaping measures if you like a lot of spice; stir into molasses mixture until just blended.

Step 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.

Step 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.