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Whole Wheat Ginger Snaps
SUBMITTED BY:
MRSDAYCARE
PHOTO BY:
mommymeggy
"Spicy and chewy Ginger Snaps made with all whole wheat flour. Yummy!!"
RECIPE RATING:
Read Reviews
(23)
Review/Rate This Recipe
PREP TIME
10 Min
COOK TIME
15 Min
READY IN
25 Min
Original recipe yield 5 dozen
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
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
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DIRECTIONS
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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REVIEWS
Reviewed on Sep. 5, 2005 by LUVMYBOYS
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LUVMYBOYS
Sep. 5, 2005
These were WONDERFUL! Since I'm switching to whole wheat recipes, I've had to get rid of most so many white flour recipes! But I'm SO happy to not have to give up gingersnaps, which I LOVE! I used 1/2 cup butter & 1/2 cup unsweetened applesauce instead of 1 cup butter. I switched around the ginger & cinnamon amounts because I love cinnamon! Baking time was 8 min. I might chill the dough before baking as the dough was kind of hard to roll into balls. Thanks for a keeper!
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12 users found this review helpful
These were WONDERFUL! Since I'm switching to whole wheat recipes, I've had to get rid of most...
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Reviewed on Mar. 8, 2005 by CHELC44
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CHELC44
Mar. 8, 2005
This is a wonderful recipe! No one could tell that it was mad ewith wheat flour. I made a few alterations: I used 1/2 cup of honey, 1/2 cup of splenda, and 1/2 cup of brown sugar for the white sugar in this recipe and it turned out great!
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6 users found this review helpful
This is a wonderful recipe! No one could tell that it was mad ewith wheat flour. I made a few...
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Reviewed on Dec. 10, 2007 by
K. Birkel
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K. Birkel
Dec. 10, 2007
This has become one of my favorite recipes. I work in the bakery on my college campus and I made these for the director of the dining services once and that was that - now they're on the regular menu and I make them for students all the time :)
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4 users found this review helpful
This has become one of my favorite recipes. I work in the bakery on my college campus and I...
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Reviewed on Sep. 17, 2007 by KERI DIANA
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KERI DIANA
Sep. 17, 2007
These were great! I like chewy cookies and these fit the bill. My hubby and two littles ones loved them too! They are very spicy and delicious. Be sure to let them cool completely before storing them as they have a tendency to stick together if too warm.
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4 users found this review helpful
These were great! I like chewy cookies and these fit the bill. My hubby and two littles ones...
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Reviewed on Mar. 13, 2008 by MRSDAYCARE
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MRSDAYCARE
Mar. 13, 2008
Seems weird to review my own recipe but I had to make a subsitution last time I bake these that is worth sharing. First these are my families favorite cookies. I was making up a batch and realized I didn't have any molasses. I used pure maple syrup instead and heaped the spices a little more than I usually do. To my surprise they were quite good. My youngest daughter wouldn't even try them because they were a golden color and not brown like "gingernaks" are supposed to be. Eventually she gave in and loved them as much as the originals.
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3 users found this review helpful
Seems weird to review my own recipe but I had to make a subsitution last time I bake these...
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Reviewed on Aug. 1, 2005 by Artcat917
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Artcat917
Aug. 1, 2005
I was a bit puzzled by these cookies. When I tasted them fresh from the oven, something about the taste seemed "off". But then the longer they sat out (I didn't even cover them, they were so moist) the better they tasted. My ultra-picky boyfriend tried one and said, "It's sandy inside," but my father LOVES them. They are very filling cookies and have a nice, complex flavor. The sugar on top of the cracked surface is very pretty. I like how they're thick and chewy, plus somewhat healthier with the whole wheat. The only modifications I made were adding one cup of brown sugar and 1/2 white sugar, plus a little less flour than called for. Check them early because my first batch burned.
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3 users found this review helpful
I was a bit puzzled by these cookies. When I tasted them fresh from the oven, something about...
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Reviewed on Nov. 2, 2006 by PULCHRA
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PULCHRA
Nov. 2, 2006
Excellent and thanks for sharing. The cookies are moist and delicious, sometimes I add soft candied Ginger for an extra kick. Every time I make this, usually at Christmas for my husband, I buy a new bottle of ground ginger. This guarantees great gingery cookies.
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2 users found this review helpful
Excellent and thanks for sharing. The cookies are moist and delicious, sometimes I add soft...
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Reviewed on Oct. 14, 2006 by LilyAnn
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LilyAnn
Oct. 14, 2006
These cookies are excellent. I like soft ginger snaps, and these fit the bill. The mix of spices is perfect!
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2 users found this review helpful
These cookies are excellent. I like soft ginger snaps, and these fit the bill. The mix of...
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Reviewed on Aug. 27, 2005 by
IDENTITY
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IDENTITY
Aug. 27, 2005
FANTASTIC. Many ginger snap recipes contain only ground ginger and cinnimon. The additon fo rthe nutmeg, allspice and cloves made all the difference if you're looking for a spicy cookie.
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2 users found this review helpful
FANTASTIC. Many ginger snap recipes contain only ground ginger and cinnimon. The additon fo...
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Reviewed on Jul. 2, 2008 by
kittyball
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kittyball
Jul. 2, 2008
These were almost exactly what I was looking for. The crack sugar top was lovely, and they were awesomely chewy, almost too chewy. I also had to add more flour to make them workable, and refrigerated the dough before making the balls to roll in sugar. Next time I would reduce the molasses, maybe by as much as half. And at least double the ginger. I might even use half whole wheat flour and half all purpose, just to give the cookies a little more body.
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1 user found this review helpful
These were almost exactly what I was looking for. The crack sugar top was lovely, and they...
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