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Ingredients
| whole wheat flour: 1 cup |
| all-purpose flour (unsifted): 1 1/2 cups |
| ground ginger: 2 tsp |
| ground cloves: 1/8 tsp |
| ground cinnamon: 1 tsp |
| salt: 1/4 tsp |
| baking soda: 1 1/2 tsp |
| vegetable oil: 1/3 cup |
| eggs: 1 |
| eggs: 1 (white) |
| molasses: 1/2 cup |
| honey: 1/2 cup |
| light brown sugar (packed): 1/2 cup (packed) |
Gingersnap Cookies
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
7 min -
Servings
60 serving(s)
Tags
- Preheat oven to 375 degrees F.
- Grease cookie sheets.
- Sift together flours, ginger, cloves, cinnamon, salt, and baking soda into a large mixing bowl; mix well.
- In another bowl, beat together oil, eggs, molasses, honey, and brown sugar until frothy; stir into flour mixture, mixing until batter forms.
- Drop by teaspoonfuls onto greased baking sheets far apart, as cookies will spread; bake at 375 degrees F.
- for 5-7 minutes or until cookies are firm and lightly brown.
- Watch closely to ensure that they don't scorch.
- Remove from sheets with spatula and cool on wire racks.