Laurelee’s Ginger Snaps

Servings: 18-24 cookies

Ingredients

2 Cups Soft White Whole Wheat Flour

1 tsp baking soda

¼ tsp. baking powder

1 ¼ tsps. ground ginger

1 tsp. ground cinnamon

¼ tsp. ground cloves

¼ tsp. salt

1 ½ stick butter, softened

1 cup sugar

1 egg

¼ cup molasses

1 tsp. lemon juice

Sugar as needed for rolling

Directions

Preheat oven to 350 F.  Oil two baking sheets, or use wax paper.  In a bowl wisk the flour, baking soda, baking powder, salt and spices.  In a separate bowl mix the butter and sugar well.  Add the egg to the butter/sugar mix then stir in the molasses and lemon juice.  Combine bowls of ingredients and mix well.  Shape the dough into balls and roll in sugar.  Place on baking sheet and press lightly with hand or a cup to flatten.  Bake 10-14 minutes or until desired crispness is achieved.  Allow to cool on a wire rack.