Description
Warmly spiced whole wheat ginger snaps with rich molasses flavor and a hearty, nostalgic texture—chewy or crisp depending on bake time.
Ingredients
Scale
- 2 1/2 cups white sugar, divided
- 1 cup butter or margarine
- 2 eggs, beaten
- 1 cup molasses
- 4 cups whole wheat flour
- 1 tablespoon baking soda
- 1 tablespoon ground ginger
- 2 teaspoons baking powder
- 1 1/2 teaspoons ground nutmeg
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground cloves
- 1 1/2 teaspoons ground allspice
Instructions
- Preheat oven to 350°F and grease cookie sheets.
- In a large bowl, beat 1 1/2 cups white sugar with butter until smooth.
- Stir in eggs, then molasses, mixing until fully combined.
- In another bowl, whisk whole wheat flour, baking soda, ginger, baking powder, nutmeg, cinnamon, cloves, and allspice.
- Stir dry ingredients into the molasses mixture just until blended.
- Roll dough into small balls and dip the tops into the remaining 1 cup sugar.
- Place dough balls 2 inches apart on prepared baking sheets.
- Bake 10–15 minutes, depending on desired chewiness or crispness, until tops are cracked.
- Transfer cookies to a wire rack to cool.
Notes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 95
- Sugar: 7g
- Sodium: 50mg
- Fat: 3g
- Saturated Fat: 1.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg