Whole Wheat Ginger Snaps

Ingredients

• white sugar (2.5 cups)
• unsalted butter (1 cup)
• eggs (2 )
• molasses (1 cup)
• whole wheat flour (4 cups)
• baking soda (1 tablespoon)
• ground ginger (1 tablespoon)
• baking powder (2 teaspoons)
• ground nutmeg (1.5 teaspoons)
• ground cinnamon (1.5 teaspoons)
• ground cloves (1.5 teaspoons)
• ground allspice (1.5 teaspoons)

Instructions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. Beat 1 1/2 cups sugar and butter together in a large bowl until smooth. Stir in eggs, then stir in molasses. Combine whole wheat flour, baking soda, ginger, baking powder, nutmeg, cinnamon, cloves, and allspice; stir into the molasses mixture until just blended.
3. Roll dough into small balls; dip tops of balls into the remaining 1 cup white sugar. Place cookies about 2 inches apart onto the prepared cookie sheets.
4. 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.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 106
• fat: 3 g
• sats: 2 g
• carbs: 19 g
• fibre: 1 g
• protein: 1 g
• salt: 0 g