Name: Whole Wheat Ginger Snaps
Prep time: 10 min
Cook time: 10 min
Yield: 60
Ingredients: Butter or margarine - 1 cup; White sugar - 1 ½ cups; Eggs, beaten - 2; Molasses - 1 cup; Whole wheat flour - 4 cups; Baking soda - 1 tablespoon; Baking powder - 2 teaspoons; Ground ginger - 1 tablespoon; Ground nutmeg - 1 ½ teaspoons; Ground cinnamon - 1 ½ teaspoons; Ground cloves - 1 ½ teaspoons; Ground allspice - 1 ½ teaspoons; White sugar for decoration - 1 cup

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Whole Wheat Ginger Snaps

1. Butter or margarine - 1 cup

2. White sugar - 1 ½ cups

3. Eggs, beaten - 2

4. Molasses - 1 cup

5. Whole wheat flour - 4 cups

6. Baking soda - 1 tablespoon

7. Baking powder - 2 teaspoons

8. Ground ginger - 1 tablespoon

9. Ground nutmeg - 1 ½ teaspoons

10. Ground cinnamon - 1 ½ teaspoons

11. Ground cloves - 1 ½ teaspoons

12. Ground allspice - 1 ½ teaspoons

13. White sugar for decoration - 1 cup

How to cook deliciously - Whole Wheat Ginger Snaps

1. Stage

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

2. Stage

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.

3. Stage

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.

4. Stage

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.