CookPal AI
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Whole Wheat Ginger Snaps

Cost $10.5, save $20

Source: Recommended by CookPal

  • 15 Min
  • 60 Servings
  • $10.5

INGREDIENTS

  • Wet Ingredients

    • šŸ§ˆ 1 cup butter or margarine
    • šŸ„š 2 eggs, beaten
    • 1 cup molasses

  • Dry Ingredients

    • šŸ¬ 2 Ā½ cups white sugar, divided
    • 4 cups whole wheat flour
    • 1 tablespoon baking soda
    • 1 tablespoon ground ginger
    • 2 teaspoons baking powder
    • 1 Ā½ teaspoons ground nutmeg
    • 1 Ā½ teaspoons ground cinnamon
    • 1 Ā½ teaspoons ground cloves
    • 1 Ā½ teaspoons ground allspice

STEPS

1

Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.

2

Beat 1 Ā½ cups sugar and butter together in a large bowl until smooth. Stir in eggs, then stir in molasses.

3

Whisk whole wheat flour, baking soda, ginger, baking powder, nutmeg, cinnamon, cloves, and allspice together in a bowl; stir into molasses mixture until just blended.

4

Roll dough into small balls; dip tops of balls into remaining 1 cup white sugar. Place cookies about 2 inches apart onto greased cookie sheets.

5

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.

NUTRIENTS

Per 1 serving

šŸ”„

106

Calories

  • 1g
    Protein
  • 19g
    Carbs
  • 3g
    Fats

šŸ’” Tips

Use room-temperature ingredients for smoother mixing.Don't over-mix the dough to avoid tough cookies.Bake for less time for a chewier texture, more time for crispy cookies.Store cookies in an airtight container to retain freshness.

āš ļø Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.