Whole Wheat Gingersnaps Recipe

Name: Whole Wheat Gingersnaps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup butter softened; 1 1/2 cups turbinado sugar; 2 eggs beaten; 3/4 cup molasses; 1/4 cup maple syrup; 4 cups whole wheat flour; 1 tablespoon baking soda; 2 teaspoons baking powder; 1 tablespoon ground ginger; 2 teaspoons ground nutmeg; 2 teaspoons ground cinnamon; 1 1/2 teaspoons ground cloves; 3 tablespoons sugar for decoration

Servings: persons

1 cup butter softened
1 1/2 cups turbinado sugar
2 eggs beaten
3/4 cup molasses
1/4 cup maple syrup
4 cups whole wheat flour
1 tablespoon baking soda
2 teaspoons baking powder
1 tablespoon ground ginger
2 teaspoons ground nutmeg
2 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
3 tablespoons sugar for decoration

1
Preheat the oven to 350 degrees F. Grease cookie sheets or use silicone sheets or wax paper.
2
In a large bowl, cream together the butter and 1 1/2 cups of sugar until well mixed. Mix in the eggs, and the molasses. Combine the whole wheat flour, baking soda, baking powder, ginger, nutmeg, cinnamon, cloves, adding more if you want a lot of spice. Stir the dry ingredients into the molasses mixture just until blended.
3
Refrigerate the dough for 5 minutes. Roll the dough into small balls, and dip the top of each ball into some large grained sugar. Place the cookies about 2 inches apart on the cookie sheets.
4
Bake for 10-12 minutes in the preheated oven, until the tops are cracked. Bake longer for crispy cookies, less time for chewy cookies. Cool on wire racks. Be careful and keep an eye on them after the 10 minute mark since ovens vary in cooking time.

1271

kcal

Calories

Fat

188

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 softened, 1 1/2 cups turbinado sugar, 2 eggs beaten, 3/4 cup molasses, and more.

Yes, Whole Wheat Gingersnaps 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 Gingersnaps

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