Whole-Wheat Ginger Snaps
Ingredients
Dry Ingredients
-
1 ¼
cups
whole-wheat pastry flour
-
1 ½
teaspoons
ginger
-
½
teaspoon
baking powder
-
¼
teaspoon
baking soda
-
¼
teaspoon
cinnamon
-
¼
teaspoon
salt
-
a pinch
cloves
Wet Ingredients
-
4
tablespoons
butter (softened)
-
½
cup
brown sugar
-
1
large
egg
-
3
tablespoons
molasses
-
⅛
teaspoon
orange zest (optional)
Instructions
- Preheat the oven to 350°F.
- In a large bowl, whisk together the dry ingredients.
- In a separate bowl, combine the wet ingredients using an electric whisk.
- Slowly mix the dry ingredients into the wet ingredients until well combined, scraping the sides of the bowl as needed.
- Drop spoonfuls of cookie dough onto an ungreased baking sheet and flatten them.
- Bake for 10 to 13 minutes until fully cooked.
- Transfer cookies to a wire rack to cool before serving.
Nutrition Facts (estimated)
Servings
15 cookies
Calories
105
Total fat
4g
Total carbohydrates
18g
Total protein
2g
Sodium
92mg
Cholesterol
19mg
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