Jeff, an old friend of mine is having a birthday today. Like all Virgos, he is that weird mix of healthy, but picky yet also completely suspicious of any type of healthy eating trend. These whole wheat cookies were a compromise. You could replace the white and brown sugar with coconut sugar and the whole wheat flour with gluten free flour/xanthan gum, just not if you're baking for Jeff ;) Happy Birthday Virgos!!!
Ingredients: 2 Cups Whole Wheat Flour 1/2 Cup Brown Sugar 1/4 Cup White Sugar 1/2 Cup Butter - Softened 1/2 Cup Molasses 1 Egg 1 1/2 teaspoons Baking Soda 1 teaspoon Baking Powder 1 1/2 teaspoon Ginger Spice 1 teaspoon Nutmeg 1 teaspoon Cinnamon 1 teaspoon Cloves 1 teaspoon All Spice | Ingredients for the Ginger/Sugar Topping: 1/4 Cup White Sugar 3 Tablespoons Crystallized Ginger - Chopped |
Directions for the Ginger/Sugar Topping:
Place the sugar in a small bowl. Chop the crystallized ginger into small pieces and combine them with the sugar.
Directions for the Ginger Snaps:
Whisk all of the dry ingredients together in a bowl, except for the sugars and crystallized ginger. In a standing mixer, cream together the eggs, brown sugar, white sugar and then add in the molasses. Mix the dry ingredients into the bowl with the wet ingredients, just until blended. Roll the cookies into small balls and press the tops down into the crystallized ginger/sugar mixture. Place the cookies 2 inches apart on an oiled cookie sheet. Bake in a pre-heated oven at 350 for 10 to 15 minutes, less time for chewier cookies, more time for crispier cookies. Remove and cool the ginger snaps on a wire rack.
Place the sugar in a small bowl. Chop the crystallized ginger into small pieces and combine them with the sugar.
Directions for the Ginger Snaps:
Whisk all of the dry ingredients together in a bowl, except for the sugars and crystallized ginger. In a standing mixer, cream together the eggs, brown sugar, white sugar and then add in the molasses. Mix the dry ingredients into the bowl with the wet ingredients, just until blended. Roll the cookies into small balls and press the tops down into the crystallized ginger/sugar mixture. Place the cookies 2 inches apart on an oiled cookie sheet. Bake in a pre-heated oven at 350 for 10 to 15 minutes, less time for chewier cookies, more time for crispier cookies. Remove and cool the ginger snaps on a wire rack.
Makes 30 Whole Wheat Ginger Snaps