Whole Wheat Ginger Snaps Recipe

Name: Whole Wheat Ginger Snaps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup butter or margarine; 1 1/2 cups white sugar; 2 eggs, beaten; 1 cup molasses; 4 cups whole wheat flour; 1 tablespoon baking soda; 2 teaspoons baking powder; 1 tablespoon ground ginger; 1 1/2 teaspoons ground nutmeg; 1 1/2 teaspoons ground cinnamon; 1 1/2 teaspoons ground cloves; 1 1/2 teaspoons ground allspice; 1 cup white sugar for decoration

Servings: persons

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

1
Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2
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
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
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.

1380

kcal

Calories

Fat

216

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup butter or margarine, 1 1/2 cups white sugar, 2 eggs, beaten, 1 cup molasses, and more.

Yes, Whole Wheat Ginger Snaps falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Whole Wheat Ginger Snaps

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