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Whole Grain Gingersnaps

Dotted with dainty nonpareils, these molasses-spiked morsels are stealth health sweets - no one will guess they're secretly made with whole wheat flour.
  • Level: Easy
  • Total: 2 hr 15 min
  • Prep: 35 min
  • Inactive: 1 hr 30 min
  • Cook: 10 min
  • Yield: About 84 cookies
  • Nutrition Info
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Ingredients

2 cups all-purpose flour

2 cups whole wheat flour

2 tablespoons ground ginger

2 teaspoons baking soda

1 teaspoon ground cinnamon

1 teaspoon salt

1 cup sugar

3/4 cup trans-fat free vegetable oil spread (60-percent to 70-percent oil)

2 large eggs

1 cup dark molasses

Nonpareils or round white sprinkles (optional)

Directions

  1. In medium bowl, whisk both flours, ginger, baking soda, cinnamon, and salt until blended. 
  2. In large bowl, with mixer on low speed, beat sugar and oil spread until blended. On high speed, beat until light and creamy, scraping bowl with rubber spatula. Beat in eggs and molasses. On low speed, blend in flour mixture. Cover dough and refrigerate until easier to handle (dough will be sticky), 1 hour. 
  3. Preheat oven to 350 degrees F. With greased hands, shape dough into 1-inch balls. Dip tops of balls in nonpareils; place, 2 1/2 inches apart, on ungreased cookie sheets. Bake cookies until tops are slightly cracked, 9 to 11 minutes. (Cookies will be very soft.) 
  4. Cool cookies on cookie sheets 1 minute. With metal spatula, transfer cookies to wire rack to cool. Repeat with remaining dough. Store in airtight container at room temperature up to 3 days or in freezer up to 1 month.