Monday, June 14, 2010

Whole Wheat Gingersnaps

These cookies are a HOME RUN!  I don't think I've ever tasted a cookie made with whole wheat flour that was better than these gingersnaps.  They are that good.  Not only did they taste wonderful, but they looked nearly perfect, Mama was very pleased about that.  :)
As far as cookies go, they do look pretty good, don't they?


1 stick unsalted butter, melted and cooled
1/2 c brown sugar
1/2 c sugar
1/4 c molasses
11/2 tsp ginger
1 egg
1 c all purpose flour
2 tsp baking soda
1/4 tsp cinnamon
1/8 tsp nutmeg
1/4 tsp salt
1/2 c sugar for rolling the dough in

Directions:   Mix together the wet ingredients.  Sift the dry ingredients over the wet mixture, then stir to form the dough.  Wrap the dough in plastic wrap and chill for at least 2 hours. 

Preheat the oven to 350 degrees.  Form balls of dough about 1 tablespoon in size and then roll the balls in the sugar before placing them on the baking sheet.  Bake for 8 to 10 minutes.  These cookies will be devoured before they are ever allowed to completely cool!  :)

This recipe was inspired by a recipe we found in Good to the Grain: Baking with Whole-Grain Flours by Kim Boyce.


Related Posts Plugin for WordPress, Blogger...