Whole Wheat Gingersnaps
1 cup butter, softened
1 1/2 cups turbinado sugar
2 eggs, beaten
3/4 cup molasses
1/4 cup maple syrup
4 cups whole wheat flour
1 tablespoon baking soda
2 teaspoons baking powder
1 tablespoon ground ginger
2 teaspoons ground nutmeg
1 1/2 teaspoons ground cloves
3 tablespoons sugar for decoration
Preheat the oven to 350 degrees F. Grease cookie sheets or use silicone sheets or wax paper.
In a large bowl, cream together the butter and 1 1/2 cups of sugar until well mixed. Mix in the eggs, and the molasses. Combine the whole wheat flour, baking soda, baking powder, ginger, nutmeg, cinnamon, cloves, adding more if you want a lot of spice. Stir the dry ingredients into the molasses mixture just until blended.
Tip: Baking two sheets at a time can make them bake much faster, so if you do this then cut the baking time by a few minutes. For optimal results bake one sheet at a time.
White sugar or other sugar substitutes can be used instead of turbinado.
4.0 dozen depending on cookie size
Saturday, December 5, 2009 - 1:06am