I have always loved gingersnaps or molasses cookies. I discovered this recipe a few years ago, just after we moved to Utah. The RS Presidency came to visit and brought a copy of the ward cookbook. When I read this recipe I was intrigued. There was no white flour, oil, butter or shortening listed! Afraid it might be a mistake, I called the person who had submitted the recipe to ask if the ingredients were correct. I had not met her yet, but she was so nice as she assured me the recipe was right. She explained that she first tasted the cookies at the hospital cafeteria in Logan where she worked and begged the cook for the recipe because she loved them so much. She’d had no idea that the cookies were whole wheat or low-fat—she just loved the taste. I tried the recipe immediately, and I have never used another gingersnap recipe since. It was a great way to make a new friend. We have both moved from the neighborhood, but I think of Cecile every time I bake gingersnaps.
These cookies are slightly crisp on the outside and soft and chewy inside. And unlike most of my low-fat cookie experiments, these store well for at least a few days.
- 2 c. sugar
- 2 eggs
- 1 c. molasses
- 1 T. baking soda
- 2 t. ginger
- 2 t. cinnamon
- 1/2 t. ground cloves
- 1/2 t. salt
- 1/2 t. ground black pepper, optional
- 4-5 c. whole wheat flour (see * below)
Preheat oven to 350. Combine all ingredients well before adding flour. Add four cups of flour and combine. If dough is too sticky, add more flour a little at a time until the mixture clumps together without being sticky, but not too dry. Form dough into balls and roll in extra sugar. Bake for 8-10 minutes. Don’t overbake and you’ll have soft, chewy cookies. Makes 4 dozen.
*whole wheat flour differs in moisture content, so the amount of flour you use may vary. Follow the instructions above, adding a little at a time until the dough is easy to work with.