Recipe Whole Wheat Ginger Snaps (Cookie)

Required Ingredients:

• 1 cup butter or margarine
• 1 1/2 cups white sugar
• 2 eggs, beaten
• 1 cup molasses
• 4 cups whole wheat flour
• 1 tablespoon baking soda
• 2 teaspoons baking powder
• 1 tablespoon ground ginger
• 1 1/2 teaspoons ground nutmeg
• 1 1/2 teaspoons ground cinnamon
• 1 1/2 teaspoons ground cloves
• 1 1/2 teaspoons ground allspice
• 1 cup white sugar for decoration

Preparing/Cooking:

• Preheat the oven to 350 degrees F (175 degrees C).
• Grease cookie sheets.
• In a large bowl, cream together the butter and 1 1/2 cups of sugar until smooth.
• Mix in the eggs, and then the molasses.
• Combine the whole wheat flour, baking soda, baking powder, ginger, nutmeg, cinnamon, cloves, and allspice, heaping the measures if you like a lot of spice.
• Stir the dry ingredients into the molasses mixture just until blended.
• Roll the dough into small balls, and dip the top of each ball into the remaining white sugar.
• Place the cookies about 2 inches apart on the cookie sheets.
• Bake for 10 to 15 minutes in the preheated oven, until the tops are cracked.
• Bake longer for crispy cookies, less time for chewy cookies.
• Cool on wire racks.

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