Extra Spicy Ginger Snappers


2 cups all-purpose flour
1 tsp baking soda
3/4 tsp cinnamon
1 tsp ground ginger, or more to taste
3/8 tsp ground cloves
3/8 tsp salt
3/8 tsp cayenne pepper
1 stick cool, unsalted butter, cut into pieces
1/2 cup Wholesome! Organic Cane Sugar, plus extra for rolling
1 cup Wholesome! Organic Light Brown Sugar
1/3 cup Wholesome! Organic Molasses
1/4 cup cage-free organic egg whites


Combine the flour, baking soda, cinnamon, ginger, cloves, salt and cayenne pepper in a mixing bowl and set aside.

Cream the butter until smooth and fluffy in a mixer fitted with a paddle attachment (or using a hand mixer). Add the organic sugars and mix. Add the organic molasses and mix. Add the egg whites in 2 batches, mixing to combine after each addition. Add the dry ingredients in three batches, mixing to combine after each addition.

Heat the oven to 350°F. Spread a few tbsp of sugar on a small plate.

Roll the dough into -inch 3/4 balls, then roll each ball in the organic sugar or turbinado until lightly coated.

Transfer to the cookie sheets, leaving 1 inch of space between the cookies. Bake until browned, 8 to 10 minutes. Let the cookies cool on wire racks and store in an airtight container.

Recipe Source: Gale Gand’s Just a Bite by Chef Gale Gand


Wholesome Organic Fair Trade Raw Molasses

Wholesome Organic Fair Trade Cane Sugar

Wholesome Organic Fair Trade Light Brown Sugar

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