Wednesday, August 13, 2008

Whole Wheat Ginger Snaps

I halved this recipe when I made it and it made about 16 nice size cookies. They spread a lot when you bake them, so make sure you spread out the balls of dough on the cookie sheet. You can't even tell that they are made with whole wheat flour!

3/4 c. butter
1 c. organic sugar (evaporated cane juice solids- it's unrefined)
1 egg
1/4 c. molasses
1 1/2 c. whole wheat flour
1/2 c. white wheat or unbleached all purpose flour
dash salt
2 tsp baking soda
1 tsp cinnamon
1 tsp cloves
1 1/2 tsp ginger
More organic sugar for topping

Preheat oven to 375 degrees.

Cream the butter and sugar. Add the egg and molasses and beat well. Combine the flours, salt, baking soda, cinnamon, cloves and ginger. (or do what I do- turn off the mixer, pour in all of the dry ingredients and turn back on! My cookies seem to come out just fine using this method!) Gradually add to the mixture in the mixer. Scoop dough into teaspoon size balls. Dip the top of the balls into sugar. Place on cookie sheet, spread apart so they have room to grow.

Bake 8-10 minutes, depending on desired crispiness of cookies. Mine were thin, yet chewy. They are SO tempting and yummy to snack on!

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