For a chewier cookie, slightly underbake them. If you prefer a crispier gingersnap, bake them for a minute or two longer. Store cooled cookies in an airtight container at room temperature for up to a week. These cookies also freeze well for longer storage. Feel free to experiment with other spices such as cloves, nutmeg, or cardamom to customize the flavor profile to your liking.
Honey and Molasses Gingersnaps
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PREP TIME25 mins
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COOK TIME10 mins
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TOTAL TIME40 mins
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SERVING48 People
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VIEWS15
Evoke the warmth of the holidays with these delightful gingersnaps. Infused with the rich flavors of honey and molasses, these cookies offer a perfect balance of spice and sweetness, making them an ideal treat for gifting or festive gatherings.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate13 g
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Cholesterol12 mg
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Fiber0 g
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Protein1 g
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Saturated Fat2 g
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Sodium54 mg
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Sugar8 g
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Fat3 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 375 degrees F (190 degrees C). Line two large baking sheets with parchment paper. (5 minutes)
02
StepIn a medium bowl, whisk together the flour, 1 1/2 teaspoons of cinnamon, ground ginger, baking soda, and salt until well combined. (3 minutes)
03
StepIn a large bowl, cream together the granulated sugar, butter, and egg with an electric mixer on medium speed until light and fluffy, about 2 minutes. Add the molasses and honey, and beat for another minute until fully incorporated. (5 minutes)
04
StepGradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. (3 minutes)
05
StepIn a shallow bowl, combine the turbinado sugar with the remaining 1 1/2 teaspoons of cinnamon. (2 minutes)
06
StepUsing a rounded teaspoon, roll the dough into small balls. Roll each ball in the cinnamon-sugar mixture, coating evenly. Place the coated dough balls onto the prepared baking sheets, leaving some space between each cookie. (10 minutes)
07
StepBake in the preheated oven for 9-11 minutes, or until the edges are golden brown and the centers are set. (10 minutes)
08
StepLet the cookies cool on the baking sheets for 1 minute before transferring them to wire racks to cool completely. (1 minute)
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RECIPE REVIEWS
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Amir Green
Jun 29, 2025The recipe was easy to follow, and the cookies turned out perfectly!
Ebba Ruecker
Jun 29, 2025These are the best gingersnaps I've ever made! Thank you!
Isobel Herman
Jun 8, 2025My kids helped me make these and they had so much fun rolling the dough in the sugar. A great family activity!
Madonna Roberts
Jun 1, 2025Next time I'll try adding some candied ginger for extra zing.
Lenore Kassulke
May 24, 2025These were a hit at our holiday party! Everyone loved the flavor!
Damaris Mertz
May 18, 2025I found that chilling the dough really helped with the texture. Thanks for the tip!
Lonny Larson
May 16, 2025I used coconut sugar instead of turbinado, and they were still delicious!
Lane Corwin
May 9, 2025I added a bit of orange zest to the dough and it was amazing!