Name: Whole Wheat Ginger Snaps Recipe
Prep time: 10 min
Cook time: 15 min
Yield: 60
Ingredients: 1 cup butter or margarine; 1½ cups white sugar; 2 eggs; 1 cup molasses; 4 cups whole wheat flour; 1 tbsp Baking Soda; 2 tsp baking powder; 1 tbsp ginger; 1½ tsp nutmeg; 1½ tsp Cinnamon; 1½ tsp cloves; 1½ tsp allspice; For Decoration:; 1 cup white sugar

Whole Wheat Ginger Snaps Recipe

How To Make Whole Wheat Ginger Snaps

Chewy and mildly spicy, these whole wheat ginger snaps made with ground cloves, allspice, nutmeg, and ginger make a quick and easy baked dessert.

Preparation: 10 minutes

Cooking: 15 minutes

Total: 25 minutes

Serves:

Ingredients

1cupbutter or margarine
1½cupswhite sugar
2eggs,beaten
1cupmolasses
4cupswhole wheat flour
1tbspbaking soda
2tspbaking powder
1tbspginger,ground
1½tspnutmeg,ground
1½tspcinnamon,ground
1½tspcloves,ground
1½tspallspice,ground

For Decoration:

1cupwhite sugar

Instructions

Preheat the oven to 350 degrees F. Grease cookie sheets.
In a large bowl, cream together the butter and 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.
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.
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.
Serve with your favorite hot drink.