Whole wheat ginger snaps

allrecipes.com

Ingredients:
1/2 cup butter or margarine
3/4 cup white sugar
1 eggs, beaten
1/2 cup molasses
2 cups whole wheat flour
1-1/2 teaspoons baking soda
1 teaspoon baking powder

1-1/2 teaspoons ground ginger
3/4 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon
3/4 teaspoon ground cloves
3/4 teaspoon ground allspice
1/2 cup white sugar for decoration
Directions:
You have scaled this recipe's ingredients to yield a new amount (30). The directions below still refer to the original recipe yield (60).
1. Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. In a large bowl, cream together the butter and 1 1/2 cups of sugar until smooth. Mix in the eggs, and then the molasses. Combine the whole wheat flour, baking soda, baking powder, ginger, nutmeg, cinnamon, cloves, and allspice, heaping the measures if you like a lot of spice. Stir the dry ingredients into the molasses mixture just until blended.
3. Roll the dough into small balls, and dip the top of each ball into the remaining white sugar. Place the cookies about 2 inches apart on the cookie sheets.
4. Bake for 10 to 15 minutes in the preheated oven, until the tops are cracked. Bake longer for crispy cookies, less time for chewy cookies. Cool on wire racks.