Whole Wheat Ginger Snaps RecipeHome cooked recipes, Whole Wheat Ginger Snaps Recipe recipe 2019, Whole Wheat Ginger Snaps Recipe recipe, easy Whole Wheat Ginger Snaps Recipe recipe 2019, Whole Wheat Ginger Snaps Recipe dessert recipe, Whole Wheat Ginger Snaps Recipe recipe by ingredient, Whole Wheat Ginger Snaps Recipe recipe builder
1 tablespoon ground ginger
1 cup white sugar for decoration
1 1/2 cups white sugar
1 1/2 teaspoons ground nutmeg
1 tablespoon baking soda
1 cup molasses
1 1/2 teaspoons ground cinnamon
2 eggs, beaten
1 1/2 teaspoons ground allspice
4 cups whole wheat flour
1 1/2 teaspoons ground cloves
2 teaspoons baking powder
1 cup butter or margarine
Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
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.
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.