Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Full of holiday flavor thanks to honey and molasses, these easy baked gingersnap cookies make a great gift or party dessert.

Recipe Summary test

prep:
25 mins
cook:
10 mins
additional:
5 mins
total:
40 mins
Servings:
48
Yield:
4 dozen cookies
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Line 2 large baking sheets with parchment paper.

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  • Combine flour, 1 1/2 teaspoons cinnamon, ginger, baking soda, and salt in a bowl.

  • Beat white sugar, butter, and egg together in a large bowl with an electric mixer at medium speed until fluffy, about 2 minutes. Add molasses and honey and beat for 1 minute. Slowly beat in flour mixture to combine.

  • Combine turbinado sugar and remaining 1 1/2 teaspoons cinnamon in a shallow bowl.

  • Roll dough into balls using a rounded teaspoon. Roll each in cinnamon-sugar mixture and place on the prepared baking sheets.

  • Bake in the preheated oven until golden, about 10 minutes. Cool for 1 minute, then transfer to wire racks to finish cooling.

Nutrition Facts

80 calories; protein 0.8g; carbohydrates 12.6g; fat 3g; cholesterol 11.5mg; sodium 53.7mg. Full Nutrition
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Reviews (2)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
07/22/2021
This is a quick, easy alternative to my regular gingersnap recipe which calls for cloves and more molasses. I used a 1.5 inch scoop and it made 38 good sized cookies. I will have to try and double the recipe since my "cookie monsters" ate most of them as soon as they came out of the oven! I did not roll them in the sugar mixure. Read More