Ginger Snap
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 36
Ingredients
Five Roses* Whole Wheat Flour (30g), 4 cup Baking Soda, 2 tsp Cinnamon, ground, 2 tsp Salt, 1 tsp Nutmeg, ground, 1 tsp (remove)Ginger, ground, 1 tsp (remove)Cloves, ground, .5 tbsp (remove)Butter, salted, 1 cup (remove)Brown Sugar, 2 cup, packed (remove)Egg, fresh, 2 large (remove)Molasses, .5 cup (remove)*Canola Oil, .25 cup (remove)Granulated Sugar, .5 cup (remove)
Heat oven to 350F
Whisk all dry ingredients in a bowl and set aside.
In a separate bowl using an electric mixer beat butter and bround sugar until fluffy, then beat in eggs, oil, and molasses.
On low speed gradually add flour mixture until combined.
Place granulated sugar on a plate. Shape dough into balls(about 2 tablespoons each) and, a few at a time roll in the sugar to coat.
Place 3 inches apart on baking sheets lined with parchment paper.
Bake intil edges are firm but centres are slightly soft.
Cool slightly on baking sheets the transfer to wire rack to cool completely.
Serving Size: 1 cookie (approximately 2 tablespoons)
Whisk all dry ingredients in a bowl and set aside.
In a separate bowl using an electric mixer beat butter and bround sugar until fluffy, then beat in eggs, oil, and molasses.
On low speed gradually add flour mixture until combined.
Place granulated sugar on a plate. Shape dough into balls(about 2 tablespoons each) and, a few at a time roll in the sugar to coat.
Place 3 inches apart on baking sheets lined with parchment paper.
Bake intil edges are firm but centres are slightly soft.
Cool slightly on baking sheets the transfer to wire rack to cool completely.
Serving Size: 1 cookie (approximately 2 tablespoons)
Nutritional Info Amount Per Serving
- Calories: 182.5
- Total Fat: 7.2 g
- Cholesterol: 23.8 mg
- Sodium: 181.6 mg
- Total Carbs: 32.0 g
- Dietary Fiber: 1.0 g
- Protein: 2.2 g
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