Whole Wheat Gingersnap

I wanted a healthier version of gingersnaps, one that had only whole wheat flour and one that didn’t have shortening.  It was not easy to recreate.  My mom’s recipe is the best, snappy on the outside but chewy on the inside and packed with flavour.
I think I have found it.  When I brought three dozen to a brunch on the weekend they were gone in no time at all.  I consider that a success.
I adapted it from an Allrecipes recipe and I think it is just as good but maybe that’s just because it is made with more wholesome ingredients and my conscience is clear.
Cute story: when Shawn and I were first dating and he came to my parents to visit we were sitting around the breakfast table and the topic of favourites came up and Shawn mentioned that his favourite cookie was a gingersnap.  A few minutes later my mother rose from the table and started cooking in the kitchen.  I said to Shawn that she is making gingersnaps and he refused to believe me until he was holding a still warm cookie in his hand with a cup of tea.  So every time I make gingersnaps or smell them I always think of my mother.
Whole Wheat Gingersnap
1 cup  organic butter
1 1/2 cups white sugar
2 organic eggs beaten
1 cup fancy molasses
4 cups whole wheat flour
1 tablespoon baking soda
2 teaspoons baking powder
1 tablespoon ground ginger
1 tablespoon pumpkin pie spice
1 cup white sugar for decoration
Preheat the oven to 350 degrees F (175 degrees C). Prepare cookie sheets. I just either use a silapat mat or parchment paper.

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, pumpkin pie spice, 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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