My husband love molasses cookies. In fact he loves just about anything that has the flavor of molasses. I have several different versions of molasses cookies that I make. I have been adapting my favorite recipe some. I have also add some whole wheat to it to make it a little healthier.
This is one of those recipes where you really do not notice the whole wheat. The molasses flavor is strong enough that it is the main flavor not the whole wheat. Adding the whole wheat to these turned out much better then I expected. My husband did not even know they had whole wheat in them. Well, I guess now he will because he reads my blog. 🙂
These are really good and I will be making these often. I love having a cookie that is at least a little healthy.
Whole Wheat Molasses Ginger Cookies
- 1 1/4 cups all purpose flour
- 1 cup whole wheat flour
- 1 teaspoons ground ginger
- 1 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup butter, softened
- 1 cup white sugar
- 1 egg
- 1 tablespoon water
- 1/4 cup molasses
Preheat oven to 350 degrees. Combine the flours, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
In a large bowl, cream together butter and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the dry ingredients.
Form into balls using about 1 tablespoon of dough. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.