Whole Wheat Ginger Snaps You Have To Try

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Whole Wheat Ginger Snaps

"Spicy and chewy Ginger Snaps made with all whole wheat flour. Yummy!!"

Ingredients :

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

Instructions :

Prep : 10M	Cook : 60M	Ready in : 25M

Preheat the oven to 350 tiers F (one hundred seventy five degrees C). Grease cookie sheets.
In a massive bowl, cream collectively the butter and 1 half cups of sugar till clean. Mix in the eggs, after which the molasses. Combine the whole wheat flour, baking soda, baking powder, ginger, nutmeg, cinnamon, cloves, and allspice, heaping the measures if you like numerous spice. Stir the dry elements into the molasses combination simply till blended.
Roll the dough into small balls, and dip the top of each ball into the closing white sugar. Place the cookies approximately 2 inches aside at the cookie sheets.
Bake for 10 to fifteen mins inside the preheated oven, until the tops are cracked. Bake longer for crispy cookies, much less time for chewy cookies. Cool on wire racks.

Notes :

Reynolds® parchment can be used for less difficult cleanup/removal from the pan.

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