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Whole Wheat Ginger Snaps

1 review
By:
Servings 48 Prep Time 10 Minutes Cook Time 15 Minutes

Ingredients

1 Cup Butter
1 1/2 Teaspoons Seasoning - Cinnamon
2 Eggs, Beaten
1 1/2 Cups Sugar - White
1 Cup (For Decoration) Sugar - White
2 Teaspoons Baking Powder
1 Tablespoon Baking Soda
1 1/2 Teaspoons Seasoning - Allspice
1 1/2 Teaspoons Seasoning - Nutmeg
1 Tablespoon Seasoning - Ginger
1 1/2 Teaspoons Seasoning - Cloves (Ground)
1 Cup Molasses
4 Cups Flour - Wheat

Instructions

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.

Rate this recipe

 
linlou55

Delicious big soft cookie with great texture and I rarely bake anything that is edible!