Whole Wheat Ginger Snaps You Have To Try

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Whole Wheat Ginger Snaps

"Spicy and chewy Ginger Snaps made with all whole wheat flour. Yummy!!"

Ingredients :

  • 1 cup butter or margarine
  • 1 half cups white sugar
  • 2 eggs, beaten
  • 1 cup molasses
  • 4 cups entire wheat flour
  • 1 tablespoon baking soda
  • 2 teaspoons baking powder
  • 1 tablespoon ground ginger
  • 1 1/2 teaspoons floor nutmeg
  • 1 half of teaspoons ground cinnamon
  • 1 half of teaspoons floor cloves
  • 1 half teaspoons floor allspice
  • 1 cup white sugar for decoration

Instructions :

Prep : 10M Cook : 60M Ready in : 25M
  • Preheat the oven to 350 tiers F (175 degrees C). Grease cookie sheets.
  • In a big bowl, cream collectively the butter and 1 half of cups of sugar till smooth. Mix within the eggs, after which the molasses. Combine the complete wheat flour, baking soda, baking powder, ginger, nutmeg, cinnamon, cloves, and allspice, heaping the measures if you want plenty of spice. Stir the dry elements into the molasses combination 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 at the cookie sheets.
  • Bake for 10 to 15 minutes within the preheated oven, until the tops are cracked. Bake longer for crispy cookies, much less time for chewy cookies. Cool on cord racks.

Notes :

  • Reynolds® parchment can be used for simpler cleanup/removal from the pan.

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