You can prepare these cookies the day before baking them to save yourself time the next day. Your guests will think you were up all night cooking.

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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, cream the butter and sugar together. Add the honey and egg, mix until creamy. Sift together the flour, baking soda, ginger, cinnamon, and cloves; stir into the creamed mixture. Roll into a log about 1 inch in diameter. Wrap in wax paper, and refrigerate overnight.

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  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

  • Slice the log into 1/4 inch round slices. Place them 2 inches apart on the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow to cool on the baking sheets before removing.

Nutrition Facts

113 calories; 5.5 g total fat; 24 mg cholesterol; 40 mg sodium. 14.8 g carbohydrates; 1.4 g protein; Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/10/2008
These are definitely not "snaps" they are quite soft and cake-like. However that's just the way I like them! I doubled the ginger and they had a delicious spice. Great recipe. Read More
(15)

Most helpful critical review

Rating: 3 stars
09/11/2006
well i was hoping for a crispy cookie but these were really soft...and tasted more like gingerbread than gingersnaps Read More
(9)
11 Ratings
  • 5 star values: 3
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/10/2008
These are definitely not "snaps" they are quite soft and cake-like. However that's just the way I like them! I doubled the ginger and they had a delicious spice. Great recipe. Read More
(15)
Rating: 5 stars
06/10/2008
These are definitely not "snaps" they are quite soft and cake-like. However that's just the way I like them! I doubled the ginger and they had a delicious spice. Great recipe. Read More
(15)
Rating: 3 stars
09/11/2006
well i was hoping for a crispy cookie but these were really soft...and tasted more like gingerbread than gingersnaps Read More
(9)
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Rating: 5 stars
12/19/2006
I made these for a school party and they were a hit! Everyone just loved them. Read More
(7)
Rating: 4 stars
12/14/2008
I didn't have any cloves but I substituted with an equal amount of allspice. The cookies came out a little overdone but I don't have an oven thermometer so I can't be sure if it is the fault of the recipe or if my oven cooks too hot. Overall these cookies are delicious! Read More
(4)
Rating: 4 stars
07/22/2009
Overall this recipe was very good but they are definatly not ginger snaps there more like ginger cookies they are very moist and soft in the middle but they do have a nice mild taste to them. But since they were not "snaps" I ended up using a cookie cutter and made gingerbread men and using buttercream icing to decorate them so there more fun for my children. Read More
(3)
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Rating: 4 stars
09/13/2013
I made these as stated in the recipe and as the other reviews have noted they are soft and cake-like. These cookies had excellent flavor and were quite addicting. I prefer a little crunch so the next batch I baked an extra two minutes and it came out fine not quite a snap but some crunch. Read More
Rating: 5 stars
01/26/2013
These are not snaps these are quite cake-like and I like them that way Read More
Rating: 4 stars
05/03/2017
Nice tasting (I grated the fresh ginger root and used a little molasses instead of the honey. I may add a pinch of creme of tartar the next time (to get the 'snap'). Read More
Rating: 4 stars
01/03/2019
I made these for my son's friend who loves gingerbread. I used brown sugar for the white and added 1/8 tsp salt since it was unsalted butter. I yielded 52 cookies at 10 minutes they were soft and chewy at 12 minutes they were crisp like ginger snaps. We liked them either way. Dough is quite soft and sticky I froze the log to make it easier to slice. Read More