Indulge in the warm, spicy flavors of these Whole Wheat Gingersnap Cookies. Made with whole wheat flour, these cookies are soft, chewy, and perfectly spiced with ginger, cinnamon, and cloves. Slightly sweet with a hint of molasses, they offer a wholesome twist on a classic treat.
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Servings: 24cookies
Ingredients
2cupsFarmer Direct Foods Heirloom Wheat Flour
2teaspoonsbaking soda
1/4teaspoonsalt
1teaspoonground ginger
1teaspoonground cinnamon
1/2teaspoonground cloves
3/4cupsalted butter, softened
3/4cupdark brown sugar, packed
1large egg, room temperature
1/4cupmolasses
1/2cupgranulated sugar, for rolling
Instructions
Preheat the oven to 350℉.
In a medium mixing bowl, combine the flour, baking soda, salt and spices. Set aside.
In a medium mixing bowl, cream together softened butter and sugar.
Add the egg and beat until smooth and creamy.
Add molasses and cream well.
Add dry mixture and mix until combined.
Drop by rounded tablespoon into clean hands. Shape the dough into balls and roll in a small dish of sugar until lightly coated. Place onto greased cookie sheet and lightly press each cookie with the back of a fork.
Bake for 10 minutes. Let cool on the pan for 5 minutes, then transfer to wire cooling rack to cool completely.