Whole Wheat Ginger Snaps
Course: DesertsCuisine: EuropeanPrep Time
10 mins
Cook Time
15
minutesTotal Time
25
minutesServings
60
Yield
5 dozen
Ingredients
2 ½ cups — white sugar, divided
1 cup — unsalted butter or margarine
2 — eggs, beaten
1 cup — molasses
4 cups — whole wheat flour
1 tablespoon — baking soda
1 tablespoon — ground ginger
2 teaspoons — baking powder
1 ½ teaspoons — ground nutmeg
1 ½ teaspoons — ground cinnamon
1 ½ teaspoons — ground cloves
1 ½ teaspoons — ground allspice
Directions
- Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- 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.
- 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.
- 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.
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