Whole Wheat Ginger Snaps recipe

Name: Whole Wheat Ginger Snaps
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 ½ cups white sugar; 1 ½ teaspoons ground cinnamon; 2 teaspoons baking powder; 2 eggs, beaten; 1 tablespoon baking soda; 1 ½ teaspoons ground nutmeg; 1 tablespoon ground ginger; 1 cup molasses; 1 ½ teaspoons ground allspice; 1 cup butter or margarine; 4 cups whole wheat flour; 1 ½ teaspoons ground cloves; 1 cup white sugar for decoration

Recipe Instructions

Step 1

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

Step 2

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

Step 3

Roll the dough into small balls, and dip the top of each ball into the remaining white sugar. Place the cookies about 2 inches apart on the cookie sheets.

Step 4

Bake for 10 to 15 minutes in the preheated oven, until the tops are cracked. Bake longer for crispy cookies, less time for chewy cookies. Cool on wire racks.