Whole Wheat Ginger Snaps

Name: Whole Wheat Ginger Snaps
Total time: 15 min
Yield: 60 Servings
Ingredients: 🧈 1 cup butter or margarine; 🥚 2 eggs, beaten; 1 cup molasses; 🍬 2 ½ cups white sugar, divided; 4 cups whole wheat flour; 1 tablespoon baking soda; 1 tablespoon ground ginger; 2 teaspoons baking powder; 1 ½ teaspoons ground nutmeg; 1 ½ teaspoons ground cinnamon; 1 ½ teaspoons ground cloves; 1 ½ teaspoons ground allspice

Cost $10.5, save $20

Source: Recommended by CookPal

15 Min
60 Servings
$10.5

Whole Wheat Ginger Snaps

Cost $10.5, save $20

Source: Recommended by CookPal

15 Min
60 Servings
$10.5

INGREDIENTS

Wet Ingredients
- 🧈 1 cup butter or margarine
- 🥚 2 eggs, beaten
- 1 cup molasses
Dry Ingredients
- 🍬 2 ½ cups white sugar, divided
- 4 cups whole wheat flour
- 1 tablespoon baking soda
- 1 tablespoon ground ginger
- 2 teaspoons baking powder
- 1 ½ teaspoons ground nutmeg
- 1 ½ teaspoons ground cinnamon
- 1 ½ teaspoons ground cloves
- 1 ½ teaspoons ground allspice

STEPS

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

Beat 1 ½ cups sugar and butter together in a large bowl until smooth. Stir in eggs, then stir in molasses.

Whisk whole wheat flour, baking soda, ginger, baking powder, nutmeg, cinnamon, cloves, and allspice together in a bowl; stir into molasses mixture until just blended.

Roll dough into small balls; dip tops of balls into remaining 1 cup white sugar. Place cookies about 2 inches apart onto greased cookie sheets.

Bake in the preheated oven until tops are cracked, 10 to 15 minutes. Bake longer for crispy cookies, less time for chewy cookies. Cool on wire racks.

NUTRIENTS

Per 1 serving

🔥

106

Calories

1
Protein
19
Carbs
3
Fats

💡 Use room-temperature ingredients for smoother mixing.Don't over-mix the dough to avoid tough cookies.Bake for less time for a chewier texture, more time for crispy cookies.Store cookies in an airtight container to retain freshness.