Whole Wheat Ginger Snaps

Ingredients

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

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.

2. 2

   Beat 1 ½ cups sugar and butter together in a large bowl until smooth. Stir in eggs, then stir in molasses. Whisk whole wheat flour, baking soda, ginger, baking powder, nutmeg, cinnamon, cloves, and allspice together in a bowl, adding heaping measures if you like a lot of spice; stir into molasses mixture until just blended.

3. 3

   Roll dough into small balls; dip tops of balls into remaining 1 cup white sugar. Place cookies about 2 inches apart onto the prepared cookie sheets.

4. 4

   Bake in the preheated oven until tops are cracked, 10 to 15 minutes. Bake longer for crispy cookies, less time for chewy cookies. Cool on wire racks.