Whole-Wheat Ginger Snaps

Ingredients

• 2 cups whole-wheat flour
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup butter, melted
• 1/2 cup light brown sugar
• 1/4 cup molasses
• 1/4 cup granulated sugar, for rolling

Directions

1. Preheat oven to 350°F.
2. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, and salt.
3. In a large bowl, cream together the butter, brown sugar, and molasses until light and fluffy.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Roll the dough into 1-inch balls and roll each ball in the granulated sugar.
6. Place on a parchment-lined baking sheet and bake for 10-12 minutes.
7. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Interesting Facts

• Ginger snaps are a type of cookie originating in the United States in the 19th century.
• Ginger snaps are renowned for their crunchy texture and spicy flavor.
• Whole-wheat flour adds a unique nutty flavor to these ginger snaps.