To start things off, here is a new-found favorite at the CDR.
Whole Wheat Ginger Snaps
Nobody will know you've used whole wheat flour in your cookies. Scrumptious!
Prep Time: 10 minutes
Bake Time: 10-15 minutes
Servings: 60 cookies
Ingredients:
1 cup butter or margarine, softened
1/2 cup white sugar
1 cup light brown sugar, packed
2 eggs, beaten
1 cup full-flavor molasses
4 cups whole wheat flour
1 tablespoon baking powder
2 teaspoons 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 cup turbinado sugar for decoration
Directions:
1. Preheat the oven to 350 degrees F (175 degrees C). Spray cookie sheet with non-stick spray.
2. In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Mix in the eggs, and then the molasses. In a separate bowl, combine the whole wheat flour, baking soda, baking powder, ginger, nutmeg, cinnamon, cloves and allspice, heaping measures if you like a lot of spice. Stir the dry ingredients into the molasses mixture just until blended.
3. Roll the dough into small balls, approximately 1 inch in diameter, and dip the top of each ball into the turbinado sugar. Place the cookies about 2 inches apart on the cookie sheet.
4. Bake for 10 to 15 minutes in the preheated over, until the tops are cracked. Bake longer for crispy cookies, less time for chewy cookies. Cool on wire racks.
Enjoy!
