Whole Wheat Ginger Snaps

This spicy and chewy whole wheat ginger snaps recipe uses 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

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 3

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.

Step 4

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.