Whole Wheat Ginger Snaps
Serves: 3
Leila Emmerich
1 January 1970
Based on User reviews:
63
Spice
49
Sweetness
59
Sourness
41
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 cup
Butter1 cup
Molasse4 cups
Whole Wheat Flour1 tbsp
Baking Soda2 tsps
Baking Powder1 tbsp
Ground Ginger1.5 tsps
Ground Nutmeg1.5 tsps
Ground Cinnamon1.5 tsps
Ground Cloves1.5 tsps
Ground AllspiceDirections:
1
Preheat the oven to 350 degrees F (175 degrees C)
2
Grease cookie sheets
3
In a large bowl, cream together the butter and 1 1/2 cups of sugar until smooth
4
Mix in the eggs, and then the molasses
5
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
6
Stir the dry ingredients into the molasses mixture just until blended
7
Roll the dough into small balls, and dip the top of each ball into the remaining white sugar
8
Place the cookies about 2 inches apart on the cookie sheets
9
Bake for 10 to 15 minutes in the preheated oven, until the tops are cracked
10
Bake longer for crispy cookies, less time for chewy cookies
11
Cool on wire racks