Whole Wheat Ginger Snaps

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Whole Wheat Ginger Snaps

 

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 teaspoon cardamom, ground

1 cup white sugar for decoration

 

Preheat the oven to 350 degrees. Grease cookie sheets.

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,

cardamom, cloves, and allspice, heaping the measures

if you like a lot of spice. Stir the dry ingredients

into the molasses mixture just until blended.

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.

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.

 

 

 

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