These whole wheat ginger snaps are slightly crunchy on the outside, soft in the inside and burst with delicious Christmas time spiced flavors.
Ingredients
2 cups (240g) whole wheat flour
1½ (6g) teaspoons baking soda
1 teaspoon (3g) baking powder
2 teaspoons (3g) ground ginger
¾ teaspoon (2g) ground nutmeg
1 (2g) teaspoon ground cinnamon
½ teaspoon (1g) ground cloves
Pinch of salt
½ cup (115g) butter, softened
¼ cup (50g) white sugar
½ cup (80g) brown sugar
1 large egg, beaten
¼ cup (78g) molasses
¼ cup (70g) maple syrup
Cane sugar, as needed
Instructions
Preheat the oven to 350 degrees F (175 degrees C). Put parchment paper on one or more cookie sheets.
In a bowl combine the whole wheat flour, baking soda, baking powder, ginger, nutmeg, cinnamon, cloves and salt.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugars for about 4-5 minutes on medium speed until the mixture is light and fluffy. (If you don’t have a stand mixer, you can do this and the following steps by hand or with an electric mixer.)
Add the egg and continue to beat until smooth. Add the molasses and maple syrup and mix until blended.
Pour half of the flour mixture into the stand mixer and mix for 1-2 minutes. Stop the mixer and scrape down the sides with a spatula. Then add the rest of the flour mixture and continue to mix until the dough has been combine.
Refrigerate for ½ hour.
Roll the dough into balls the size of a walnut, then roll them in the cane sugar.
Bake for 8-10 minutes, until the tops are cracked and the cookies have spread.
*Note: I advise you to put the dough in the refrigerator for at least a half an hour before making the cookies, however, if you are in a rush you can simply use a gelato scoop to form the little balls as the dough is too soft and sticky to do it with your hands. The cookies will have the same flavor but will be less soft in the middle and will not have the signature ginger snap cracks on top.