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
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.