Dessert

Whole Wheat Gingersnaps is for Dessert.

Whole Wheat Gingersnaps takes 10 minutes to prepare.

Whole Wheat Gingersnaps takes 15 minutes to cook.

Whole Wheat Gingersnaps makes 30 servings.

The ingredients for Whole Wheat Gingersnaps are:

1/2 cup I Can't Believe It's Not Butter
3/8 cup Splenda Blend
1 eggs, beaten
3/8 cup brown sugar
1/2 teaspoon cream of tartar
2 cups whole wheat flour
1-1/2 teaspoons baking soda
1 teaspoon baking powder
1-1/2 teaspoons ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground cloves
2 teaspoon granulated sugar

Here is how you make Whole Wheat Gingersnaps:

Preheat the oven to 350 degrees F.In a large bowl, cream together the butter, brown sugar and splenda. Mix in the egg. Combine the whole wheat flour, cream of tartar, baking soda, baking powder, ginger, nutmeg, cinnamon, cloves. Stir the dry ingredients into the sugar mixture just until blended. Roll the dough into 3/4 inch balls, and dip the top of each ball into the white sugar. Place the cookies about 2 inches apart on the cookie sheets. 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.Number of Servings: 30Recipe submitted by SparkPeople user BICHONMOMMY.

The nutritional information for Whole Wheat Gingersnaps is:

• Servings Per Recipe: 30
• Amount Per Serving
• Calories: 83.6

• Total Fat: 3.0 g
• Cholesterol: 7.1 mg
• Sodium: 108.3 mg
• Total Carbs: 12.7 g
• Dietary Fiber: 1.1 g
• Protein: 1.3 g