By Leon Krzmarzick
Whole Wheat Ginger Snaps
4 steps
Prep:10minCook:1h
Updated at: Mon, 25 Dec 2023 14:57:03 GMT
Nutrition balance score
Unbalanced
Glycemic Index
65
Moderate
Glycemic Load
36
High
Nutrition per serving
Calories309.8 kcal (15%)
Total Fat9.9 g (14%)
Carbs55.2 g (21%)
Sugars35.7 g (40%)
Protein3.2 g (6%)
Sodium183.1 mg (9%)
Fiber3.6 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
20 servings
Instructions
Step 1
Preheat the oven to 350°F. Grease cookie sheets.
Step 2
In a large bowl, cream together the butter and 1.5 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, cloves, and allspice, heaping the measures if you like a lot of spice. Stir the dry ingredients into the molasses mixture just until blended.
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Step 3
Roll dough into small balls, and dip the top into the remaining white sugar. Place cookies about 2 inches apart on cookie sheets.
Step 4
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.
Notes
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