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
1 tablespoon baking soda
2 teaspoons baking powder
1 tablespoon ground ginger
2 teaspoons ground nutmeg
2 teaspoons ground cinnamon
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.
Refrigerate the dough for 5 minutes. Roll the dough into small balls, and dip the top of each ball into some large grained sugar. Place the cookies about 2 inches apart on the cookie sheets.
Bake for 10-12 minutes in the preheated oven, until the tops are cracked. Bake longer for crispy cookies, less time for chewy cookies. Cool on wire racks. Be careful and keep an eye on them after the 10 minute mark since ovens vary in cooking time.




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


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