Sneaky Whole Wheat Ginger Cookies
Nutritional Info
- Servings Per Recipe: 70
- Amount Per Serving
- Calories: 38.8
- Total Fat: 1.5 g
- Cholesterol: 3.6 mg
- Sodium: 50.8 mg
- Total Carbs: 6.0 g
- Dietary Fiber: 0.6 g
- Protein: 0.6 g
View full nutritional breakdown of Sneaky Whole Wheat Ginger Cookies calories by ingredient
Introduction
No one will guess there is whole grain flour in there, promise! These are my husband's favorite cookies and a derivation of King Arthur's version in their Baking Book. Everyone in my family loves them, my mom, my sisters and even my 2 yr old niece! No one will guess there is whole grain flour in there, promise! These are my husband's favorite cookies and a derivation of King Arthur's version in their Baking Book. Everyone in my family loves them, my mom, my sisters and even my 2 yr old niece!Number of Servings: 70
Ingredients
-
2 1/3 cup white whole wheat flour (King Arthur)
1.5 tsp ginger
1.5 tsp cinnamon
1/2 tsp cloves
1/2 tsp salt
2 tsp baking soda
1/2 cup shortening
3/4 cup sugar
1 large egg
1/3 cup molasses
Directions
Makes about 70 1 1/2 inch cookies
Preheat oven to 350
-Cream together sugar, shortening, egg until fluffy then add molasses
-Mix dry ingredients together in small bowl then add to assembled wet ingredients
-Taking a large walnut amt of dough in hands, roll into ball and slightly flatten to ensure they don't roll off your baking sheet (If the dough is too sticky to roll in your hands, add more flour. Depending upon the season/humidity, I've added an extra 1/4 cup on occasion.)
- For great texture and eye appeal (and not too many more calories), try rolling the cookie balls first in a mixture of 1/3 sugar and 2 tsp cinnamon
- Bake for 8 to 10 minutes. The longer these bake, the more 'snappy' they become. If you like chewy ginger cookies, bake them less.
Number of Servings: 70
Recipe submitted by SparkPeople user SJ_NHGIRL.
Preheat oven to 350
-Cream together sugar, shortening, egg until fluffy then add molasses
-Mix dry ingredients together in small bowl then add to assembled wet ingredients
-Taking a large walnut amt of dough in hands, roll into ball and slightly flatten to ensure they don't roll off your baking sheet (If the dough is too sticky to roll in your hands, add more flour. Depending upon the season/humidity, I've added an extra 1/4 cup on occasion.)
- For great texture and eye appeal (and not too many more calories), try rolling the cookie balls first in a mixture of 1/3 sugar and 2 tsp cinnamon
- Bake for 8 to 10 minutes. The longer these bake, the more 'snappy' they become. If you like chewy ginger cookies, bake them less.
Number of Servings: 70
Recipe submitted by SparkPeople user SJ_NHGIRL.
