Whole Wheat Ginger Snaps

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 ( 16 oz)

1 tablespoon baking soda

2 teaspoons baking powder

1 tablespoon ground ginger

1 1/2 teaspoons each ground nutmeg, cinnamon, ground cloves, ground allspice

white sugar

Preheat the oven to 350 degrees F Grease cookie sheets or line with parchment paper.

In a large bowl, cream together butter, 1 1/2 cups sugar until smooth. Mix in the eggs, and then the molasses. Combine the whole wheat flour, baking soda, baking power and spices . Stir the dry ingredients to combine then add to the molasses mixture and stir just until blended. Chill.

Roll the dough into small balls, dip the top of each into the remaining white sugar. Place the cookies about 2 inches apart on the cookie sheets. Bake 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. makes about 60 cookies.