Whole Grain Gingersnaps

Whole Grain Gingersnaps
Number of Servings
    • 1 cup all-purpose flour
    • 1 cup whole wheat flour
    • 1 tablespoon ground ginger
    • 1 teaspoon baking soda
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon salt
    • 1/2 cup sugar
    • 6 tablespoon margarine
    • 1 large egg
    • 1/2 cup dark molasses

Combine whole wheat and white flours, ginger, baking soda, cinnamon, and salt in medium bowl.  In large bowl, with mixer on low speed, beat sugar and vegetable oil spread until blended. Increase speed to high; beat until light and creamy, occasionally scraping bowl with rubber spatula. Beat in egg and molasses. Reduce speed to low; beat in flour mixture just until blended. Cover dough in bowl with plastic wrap and refrigerate 1 hour or until easier to handle (dough will still be slightly sticky).  Preheat oven to 350 degrees F. With lightly greased hands, shape dough by heaping measuring teaspoons into 1-inch balls. If you like, dip top half of each ball in nonpareils. Place balls, 2 1/2 inches apart, on ungreased cookie sheet.  Bake cookies 9 to 11 minutes, or until tops are slightly cracked. (Cookies will be very soft.) Cool cookies on cookie sheet on wire rack 1 minute. With thin metal spatula, transfer cookies to rack to cool completely. Repeat with remaining dough.

Tip:  Store cookies in tightly covered container at room temperature up to 3 days or in freezer up to 1 month.

Nutrition Information
55 Calories;  2g Fat; 5mg Cholesterol; 75 mg Sodium; 9g Carbohydrate; 1g Fiber; 1g Protein