Honey and Molasses Gingersnaps recipe

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Ingredients

2 ⅓ cups all-purpose flour
3 teaspoons ground cinnamon, divided
1 teaspoon ground ginger
1 teaspoon baking soda
½ teaspoon salt
1 cup white sugar
¾ cup unsalted butter, at room temperature
1 large egg
2 ½ tablespoons molasses
2 ½ tablespoons honey
½ cup turbinado sugar (such as Sugar in the Raw®)

Nutrition Info

79.6 calories
carbohydrate: 12.6 g
cholesterol: 11.5 mg
fat: 3 g
fiber: 0.2 g
protein: 0.8 g
saturatedFat: 1.9 g
servingSize: -
sodium: 53.7 mg
sugar: 7.6 g
transFat: : -
unsaturatedFat: : -

Directions

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

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

  3. 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.

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

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

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

Recipe Yield

4 dozen cookies

Recipe Note

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

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